Chickpea and Spinach Curry

Delight in the rich and aromatic flavors of our Chickpea and Spinach Curry, a plant-based dish that's both nutritious and satisfying. This curry features tender chickpeas simmered in a fragrant tomato-based sauce with fresh spinach, garlic, and a blend of traditional Indian spices. The addition of coconut milk adds a creamy texture, balancing the spices and creating a luscious, velvety sauce.

This easy-to-make curry is perfect for a weeknight dinner or a cozy meal on the weekend. Serve it over basmati rice or with warm naan bread for a complete and delicious vegan meal. Whether you're following a plant-based diet or simply looking to incorporate more vegetables into your meals, this Chickpea and Spinach Curry is sure to become a favorite in your recipe collection.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup coconut milk
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan (for serving)

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant.
2. Add the Spices: Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices, enhancing their flavors.
3. Cook the Chickpeas: Add the chickpeas and diced tomatoes (with their juice) to the pot. Stir to combine and cook for 5 minutes, allowing the chickpeas to absorb the flavors.
4. Add Coconut Milk and Spinach: Pour in the coconut milk and bring the mixture to a simmer. Add the fresh spinach leaves, stirring until wilted and fully incorporated into the curry.
5. Season and Serve: Season the curry with salt and pepper to taste. Serve hot, garnished with fresh chopped cilantro, over basmati rice or with warm naan bread.