Creamy Chickpea Curry
A rich and flavorful coconut-based curry packed with protein-rich chickpeas and spinach.
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Ingredients
- 30 oz Canned chickpeas, drained and rinsed
- 14 oz Full-fat coconut milk
- 2 cups Fresh baby spinach
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1/2 cup Tomato puree
- 2 tablespoons Curry powder
- 1/2 teaspoon Ground turmeric
- 1 tablespoon Coconut oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
Instructions
- 1
Heat the coconut oil in a large skillet or pot over medium heat.
- 2
Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden.
- 3
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 4
Add the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
- 5
Pour in the tomato puree, coconut milk, and chickpeas, then stir well to combine.
- 6
Bring the mixture to a gentle simmer and let it cook for 10 minutes to thicken the sauce.
- 7
Stir in the fresh baby spinach and cook for 2 minutes until just wilted.
- 8
Remove from heat, stir in the lemon juice and salt, and serve warm over rice or with naan.
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