Coconut Chickpea Spinach Curry
Tender spinach and chickpeas in a rich coconut sauce. You can make this easy vegan meal in just 30 minutes.
As much as I enjoy a plain tomato chickpea curry, coconut milk adds a lovely richness. Coconut milk is a magical ingredient because adding it generally makes any dish at least 20% better.
Coconut chickpea spinach curry is basically the easiest coconut-based curry you can make. Unlike sweet potato coconut curry where you have to chop and simmer the sweet potatoes, chickpeas and spinach require basically no prep.
- 2 tablespoons of olive oil
- 1 teaspoon of curry powder
- 1 onion, diced
- 1 can (14 ounces) of coconut cream
- 1 can (15 ounces) of chickpeas, drained
- 1 bag (6 ounces) of spinach
- ½ teaspoon of salt
- Heat up the olive oil in a large pan over medium heat.
- Add the curry powder. Stirring frequently, cook for 30-40 seconds until fragrant.
- Add in the onion, and cook for 5-7 minutes until golden brown.
- Add the coconut cream, and simmer for 12-15 minutes until reduced.
- Add in the chickpeas. Carefully stir in the spinach until wilted. This should take about a minute.
- Season to taste. I used ½ teaspoon of salt.
- Serve immediately. Leftovers store well in the fridge for a few days.
- Olive oil: Used for cooking the curry. Helps mellow out the onion and toast the spices. Any sort of oil (canola, vegetable, olive) is okay.
- Curry powder: Required for coconut chickpea spinach curry. Curry powder can contain a variety of spices: turmeric, cumin, cardamom, coriander, cayenne, mustard, cinnamon.
- Onion: Required for coconut chickpea spinach curry. Adds sweetness and depth. Any color onion (red, white, yellow) is okay. Milder onions, such as spring onions or shallots, would also work.
- Coconut cream: Required for coconut chickpea spinach curry. Coconut cream is thicker, full fat coconut milk. Substituting full fat coconut milk would be okay. Using canned low fat coconut milk or very thin coconut milk beverage will not add as much flavor.
- Chickpeas: Something to eat in the curry. Substituting 1 can of any beans (white beans, black beans) would work, but this is not standard.
- Spinach: Something to eat in the curry. Substituting other leafy vegetables, such as chard or kale, would work, but you would need to cook these vegetables for longer.
- Salt: Seasons the curry. I used 1/2 teaspoon of sea salt
Step by Step Photos
You don't have to do that much chopping because chickpeas and spinach are basically prepared. However, as with any stew, you do need to chop an onion.
Start by heating up olive oil in a large pan over medium heat. Add the curry powder. Stirring frequently, cook for 30-40 seconds until fragrant. This toasts the spices and brings out the flavor.
Add in the diced onion, and cook for 5-7 minutes until golden brown.
Add the coconut cream.
Simmer for 12-15 minutes until reduced. The onions should be quite soft at this stage.
Add in the chickpeas. I used pre-washed bagged spinach, so I didn't have to do any prep. Carefully stir in the spinach until wilted. This should take about a minute.
Season to taste. I used 1/2 teaspoon of sea salt. To brighten the flavors, you can also add a splash (about 1 teaspoon) of acid (vinegar, lemon juice).
Serve immediately. Leftovers store well in the fridge for a few days. This curry would go great with stovetop butternut squash or any starch to soak up the coconut sauce.
Coconut Chickpea Spinach Curry Nutritional Information
The recipe makes 4 cups of stew. I generally eat 1/4 of the recipe at a time, so the nutritional information is for 1 cup of coconut chickpea spinach curry. If you're concerned about high fat counts, you can dilute the coconut cream with water. Light coconut milk is just diluted full fat coconut milk, and you shouldn't waste money on water.
|Amount Per Serving|
% Daily Value
Total Fat 32.4g
Saturated Fat 22.2g
Trans Fat 0.0g
Total Carbohydrates 25.1g
Dietary Fiber 8.2g
Vitamin A 80%
Vitamin C 30%
Nutrition facts created using Food Parser.
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