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Chickpea and Spinach Coconut Curry with Naan
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 can (13.5 ounces) full-fat coconut milk
  • 5 ounces fresh spinach
  • 1/2 teaspoon salt
  • 4 pieces store-bought naan

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and curry powder. Cook for 1 minute until the spices smell fragrant.
  • Add the drained chickpeas, coconut milk, and salt. Stir everything together and let the mixture simmer for 8 minutes.
  • Add the fresh spinach a handful at a time. Stir until the spinach wilts into the curry, about 2 minutes.
  • Warm the naan in a separate skillet or in the microwave for 30 seconds. Serve the curry straight from the skillet with the naan on the side.

Notes

Use full-fat coconut milk for the creamiest texture and stir the spinach in right at the end so it keeps its color. Leftovers reheat well the next day with a splash of water to loosen the sauce. If you want a little extra heat, add a pinch of red pepper flakes with the curry powder.
Course: Main Course
Cuisine: Indian
Equipment: Large Skillet, Wooden Spoon, Can Opener