Coconut Chickpea Curry with Fresh Spinach
This vibrant, one-pot vegan curry combines protein-rich chickpeas with a creamy coconut milk base and aromatic spices for a comforting 30-minute meal.
Ingredients
Ingredients
- 2 tbsp coconut oil or olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp yellow curry powder mild or medium
- 2 cans chickpeas 15oz each, drained and rinsed
- 1 can full-fat coconut milk 14oz
- 1 cup crushed tomatoes canned
- 3 cups fresh baby spinach loosely packed
- 0.5 tsp sea salt adjust to taste
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Serving Suggestion: Serve over basmati rice or with warm naan bread. Variation: Add roasted sweet potatoes or cauliflower for extra texture.