Steph’s Chickpea Curry with Spinach and Rice is a wholesome and flavorful vegetarian dish that brings together tender chickpeas, vibrant spinach, and aromatic spices in a rich and creamy coconut milk sauce. This curry is perfect for a comforting weeknight dinner, offering a balance of protein, vegetables, and satisfying flavors. Serve it over fluffy rice for a complete and nourishing meal that’s sure to become a favorite.
Recipe: Steph’s Chickpea Curry with Spinach and Rice
Ingredients:
For the Chickpea Curry:
- 2 tablespoons coconut oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (15 ounces) chickpeas, drained and rinsed (or about 1.5 cups cooked chickpeas)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk (full-fat for creamier texture)
- Salt and pepper, to taste
- 4 cups fresh spinach leaves, roughly chopped
For Serving:
- Cooked rice (such as basmati or jasmine), for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Naan bread or chapati, optional
Instructions:
- Prepare the Curry:
- In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
- Add Spices and Chickpeas:
- Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook the spices with the onions, garlic, and ginger for about 1 minute until aromatic.
- Add the drained chickpeas to the skillet. Stir well to coat them with the spices and onion mixture.
- Simmer with Tomatoes and Coconut Milk:
- Pour in the diced tomatoes with their juices and the coconut milk. Stir to combine all the ingredients. Season with salt and pepper to taste.
- Bring the curry to a simmer. Reduce the heat to medium-low and let it gently simmer for about 15-20 minutes, stirring occasionally, until the flavors have melded and the sauce has slightly thickened.
- Add Spinach:
- Once the curry has simmered and thickened, add the chopped spinach leaves to the skillet. Stir them into the curry until wilted and incorporated. Cook for an additional 2-3 minutes until the spinach is tender.
- Serve:
- Serve the chickpea curry over cooked rice in individual bowls.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the curry.
- Optionally, serve with naan bread or chapati for dipping and scooping up the delicious curry sauce.
Tips:
- Adjust the spice levels to your preference by increasing or reducing the amount of cayenne pepper.
- For a creamier curry, you can stir in a couple of tablespoons of plain yogurt or coconut cream towards the end of cooking.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
Variations:
- Add diced potatoes or carrots along with the chickpeas for additional texture and flavor.
- For a vegan version, ensure that the curry powder and coconut milk are free from any animal-derived ingredients.
Steph’s Chickpea Curry with Spinach and Rice is a comforting and nutritious dish that’s easy to prepare and full of warming spices. Enjoy the aromatic flavors and creamy coconut sauce in every bite!