Description
This hearty and flavorful Vegetarian Chickpea Curry combines protein-packed chickpeas with vibrant spices and creamy coconut milk, simmered to perfection with fresh greens. Perfect for a wholesome and comforting meal, this recipe is easy to prepare and ideal for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups fresh spinach or kale
- Juice of 1 lemon or lime
Pantry
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cans (14.5 oz each) whole peeled tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp oil (for sautéing, unspecified type)
Instructions
- Heat the oil and sauté onions: Heat oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes, stirring occasionally to prevent burning.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant to build the curry’s flavor base.
- Incorporate spices and tomatoes: Add ground cumin, coriander, and turmeric to the skillet and stir to combine. Then pour in the canned whole peeled tomatoes, including juices. Simmer the mixture for about 10 minutes until it thickens and melds together.
- Add chickpeas and coconut milk: Stir in the drained and rinsed chickpeas followed by the full-fat coconut milk. Lower the heat and let the curry simmer gently for an additional 15 minutes, allowing the flavors to develop fully.
- Fold in greens and finish: Add fresh spinach or kale leaves to the curry and fold them in until wilted. Just before serving, squeeze fresh lemon or lime juice over the top to brighten the dish.
Notes
- Use fresh spinach or kale depending on preference; kale adds a heartier texture.
- Adjust spice levels by adding chili flakes or fresh chili for heat.
- Serve with basmati rice or warm naan for a complete meal.
- For a lighter version, use light coconut milk instead of full-fat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
