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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
  • Can opener
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups fresh spinach
  • 1/2 teaspoon salt
  • 4 pieces naan bread

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, curry powder, and cumin. Cook for 1 minute until the spices smell fragrant.
  • Add the drained chickpeas, coconut milk, and salt. Stir everything together and let it simmer for 10 minutes, stirring now and then so the sauce thickens slightly.
  • Add the fresh spinach in batches. Stir until the leaves wilt completely, about 2 minutes.
  • Warm the naan bread in a dry skillet or toaster oven for 1 minute per side. Serve the curry in bowls with the naan on the side for dipping.

Notes

If the sauce thickens too much while it sits, splash in a little water or extra coconut milk to loosen it. Warm the naan right before serving so it stays soft enough to tear and scoop. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of water to bring back the creamy texture.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Can opener, Knife