Looking for healthy clean eating recipes? This Chickpea and Spinach Coconut Curry offers a vibrant, flavorful meal that’s incredibly easy to make. You’ll love how quickly you can create a satisfying and nutritious dinner.
Key Ingredients & Substitutions
- Chickpeas: Canned chickpeas work perfectly. You can also use cooked dried chickpeas.
- Spinach: Fresh spinach is ideal. Frozen chopped spinach can be used, just ensure you squeeze out excess water.
- Coconut Milk: Full-fat coconut milk provides the best creaminess. Light coconut milk can be used for a lower-calorie option.
- Curry Powder: A good quality curry powder is key. Adjust the amount to your spice preference.
Ingredients
Main Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 ounces fresh spinach
Spices:
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Cooked brown rice or quinoa for serving
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 350 calories (without rice)
- Tools Needed: Large pot or Dutch oven, chopping board, knife, grater.
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add Spices and Tomatoes
Stir in the curry powder, cumin, turmeric, and red pepper flakes (if using). Cook for one minute, allowing the spices to toast and release their flavors. Pour in the can of diced tomatoes and bring to a gentle simmer.
3. Simmer the Base
Add the coconut milk and rinsed, drained chickpeas to the pot. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
4. Wilt the Spinach
Remove the lid and stir in the fresh spinach a handful at a time. The spinach will wilt quickly into the curry. Continue stirring until all the spinach has softened and integrated.
5. Season and Serve
Taste the curry and season with salt and black pepper as needed. Serve your delicious Chickpea and Spinach Coconut Curry warm, optionally garnished with fresh cilantro and alongside brown rice or quinoa for a complete healthy clean eating meal.
Variation Ideas
- Add More Vegetables: Incorporate chopped bell peppers, zucchini, or sweet potatoes during step 3 for extra nutrients.
- Lemon or Lime Brightness: A squeeze of fresh lemon or lime juice at the end can brighten the flavors.
- Extra Protein: You can add some firm tofu cubes or cooked lentils along with the chickpeas.
Storage Instructions
You can store leftover Chickpea and Spinach Coconut Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of water or vegetable broth if it’s too thick.
Frequently Asked Questions (FAQ)
- Can I make this curry spicier? Yes, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper with the other spices.
- Is this recipe suitable for meal prep? Absolutely! This curry tastes even better the next day as the flavors develop.
- Can I freeze this curry? Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
- What can I serve with this curry? It’s excellent with brown rice, quinoa, cauliflower rice, or even a side of whole-grain flatbread.
- Do I have to use full-fat coconut milk? While full-fat provides the best texture and richness, you can use light coconut milk if you prefer.
- Can I use fresh ginger from a tube? Yes, pre-minced ginger from a tube is a convenient substitute for fresh ginger.