Ingredients
- Chickpeas (2 cans, 15 oz each): The heart of our curry, providing a hearty and protein-rich base. Canned chickpeas are convenient and readily available, making this recipe quick and easy.
- Spinach (10 oz bag fresh or frozen): Packed with nutrients and adds a beautiful green hue to the curry. Fresh or frozen spinach works equally well; if using frozen, ensure it is thawed and excess water is squeezed out.
- Coconut Milk (1 can, 13.5 oz full-fat): The secret to the creamy and luxurious texture of the curry. Full-fat coconut milk is recommended for the richest flavor, but light coconut milk can be used for a lower-fat option.
- Onion (1 medium, chopped): Forms the aromatic base of the curry, adding depth and sweetness as it caramelizes.
- Garlic (3-4 cloves, minced): Another essential aromatic, garlic brings a pungent and savory flavor that complements the spices beautifully.
- Ginger (1 inch piece, grated or minced): Adds a warm, zesty, and slightly spicy note, crucial for authentic curry flavor. Fresh ginger is best, but ginger paste can be used as a substitute.
- Tomato Paste (2 tablespoons): Concentrated tomato flavor that adds richness, umami, and a slight tang to the curry.
- Diced Tomatoes (1 can, 14.5 oz): Provides acidity and body to the sauce. Fire-roasted diced tomatoes can add an extra layer of smoky flavor.
- Vegetable Broth (1 cup): Adds moisture and enhances the overall flavor of the curry. Low-sodium vegetable broth is recommended to control the salt level.
- Olive Oil or Coconut Oil (2 tablespoons): Used for sautéing the aromatics and spices. Coconut oil enhances the coconut flavor profile, while olive oil is a neutral alternative.
- Curry Powder (2 tablespoons): A blend of spices that forms the foundation of the curry flavor. Adjust the amount to your spice preference.
- Turmeric Powder (1 teaspoon): Adds a warm, earthy flavor and vibrant yellow color, also known for its anti-inflammatory properties.
- Cumin Powder (1 teaspoon): Provides a warm, earthy, and slightly smoky flavor, adding depth to the spice blend.
- Coriander Powder (1 teaspoon): Offers a citrusy and slightly sweet note that balances the other spices.
- Garam Masala (1 teaspoon): A warm and fragrant spice blend added at the end to enhance the overall aroma and flavor.
- Red Pepper Flakes (½ teaspoon or to taste, optional): Adds a touch of heat for those who prefer a spicier curry.
- Salt and Pepper (to taste): Essential seasonings to balance and enhance all the flavors.
- Fresh Cilantro (for garnish, optional): Adds a fresh, herbaceous finish and vibrant green color.
- Lime wedges (for serving, optional): A squeeze of lime juice brightens the flavors and adds a zesty touch.
Instructions
- Prepare the Aromatics: Begin by chopping the onion and mincing the garlic and ginger. Having these aromatics ready beforehand will streamline the cooking process. Finely dicing the onion ensures it cooks down evenly and releases its sweetness into the curry base. Mincing the garlic and ginger maximizes their flavor impact.
- Sauté the Aromatics: Heat olive oil or coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onion first allows it to become sweet and fragrant, forming the foundation of the curry’s flavor profile.
- Bloom the Spices: Add the minced garlic and ginger to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the curry powder, turmeric powder, cumin powder, coriander powder, and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until the spices become fragrant and toasted. This step, known as “blooming” the spices, releases their essential oils and enhances their flavor, creating a more complex and aromatic curry.
- Build the Curry Base: Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen the flavor. Then, add the diced tomatoes (undrained) and vegetable broth. Bring the mixture to a simmer, stirring occasionally. The tomato paste adds richness and umami, while the diced tomatoes provide acidity and body. The vegetable broth creates the liquid base of the curry, allowing all the flavors to meld together.
- Add Chickpeas and Coconut Milk: Drain and rinse the canned chickpeas and add them to the pot. Rinsing removes excess sodium and canning liquid. Pour in the full-fat coconut milk and stir well to combine. Coconut milk is what gives the curry its signature creamy texture and rich flavor, balancing the spices and acidity.
- Simmer and Thicken: Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the flavors have melded together and the curry has slightly thickened. Simmering allows the spices to fully infuse the sauce and the chickpeas to soften further, creating a cohesive and flavorful dish.
- Incorporate Spinach: Stir in the spinach, either fresh or thawed frozen. If using fresh spinach, add it in handfuls, allowing each batch to wilt before adding more. If using frozen spinach, ensure it is thawed and squeezed dry to remove excess water. Cook until the spinach is wilted and bright green, about 2-3 minutes. Spinach adds a boost of nutrients and a vibrant color to the curry.
- Season and Finish: Season the curry with salt and pepper to taste. Stir in the garam masala for a final layer of warm and aromatic spice. Taste and adjust seasonings as needed. Garam masala is typically added at the end of cooking to preserve its delicate aroma.
- Serve and Garnish: Serve the Chickpea & Spinach Coconut Curry hot over rice, quinoa, or naan bread. Garnish with fresh cilantro and a squeeze of lime juice, if desired. These garnishes add freshness and brightness to the finished dish.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fiber: 10g
- Protein: 15g