Recipes

(Recipe) Chickpea & Spinach Coconut Curry

02
Feb

s we step into the refreshing embrace of February, it’s the perfect time to invigorate our meals with warmth and vibrancy. This month, when the chill of winter still lingers and the promise of spring whispers on the horizon, our Chickpea and Spinach Coconut Curry emerges as a beacon of comfort and nourishment. Infused with the rich, creamy textures of coconut milk and the robust flavors of freshly ground spices, this curry is not just a meal but an experience. It’s a celebration of the simple pleasures that seasonal eating brings, offering a delightful way to welcome the changes February ushers in.

(Recipe) Chickpea & Spinach Coconut Curry

Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4

Whether you’re seeking solace from the cold or simply yearning for a dish that’s both wholesome and heartening, this curry promises to be a bright spot in your culinary adventures this month. Let’s embrace the warmth of the kitchen and create a dish that’s as nourishing for the soul as it is for the body.

Ingredients

2 cans (around 400g each) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (around 400g) diced tomatoes
1 can (around 400ml) coconut milk
4 cups (about 120g) fresh spinach, washed and chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Salt and pepper, to taste
2 tablespoons vegetable oil
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving

Instructions

Begin with Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until it becomes translucent. Mix in the garlic and ginger, sautéing for 2 more minutes until fragrant. Add the curry powder, cumin, coriander, and turmeric, stirring to coat the aromatics evenly with the spices.
Add Tomatoes and Chickpeas: Stir in the diced tomatoes and chickpeas, allowing the mixture to simmer for about 10 minutes, stirring occasionally.
Pour in Coconut Milk: Add the coconut milk to the pan, bringing the mixture to a gentle simmer. Season with salt and pepper to taste. Let it simmer for another 10 minutes to allow the flavors to meld together.
Incorporate Spinach: Add the spinach, cooking until it wilts but remains vibrant, about 3-5 minutes. Adjust the seasoning if necessary.
Serve and Enjoy: Serve the curry over cooked rice or with naan bread, garnishing with fresh cilantro on top.

Relish the delightful fusion of flavors in this comforting dish!