Vegetarian Chickpea Coconut Curry
Equipment
- Large Skillet
- Can Opener
- Wooden Spoon
Ingredients
- 2 cans (15-ounce) chickpeas, drained and rinsed
- 1 can (14-ounce) full-fat coconut milk
- 1 large onion, finely chopped
- 3 tablespoons curry powder
- 5 ounces fresh spinach
Instructions
- Heat a large skillet over medium heat and add the chopped onion. Cook for 4 to 5 minutes, stirring often, until the onion softens and turns translucent.
- Stir in the curry powder and cook for 1 minute to toast the spices and bring out their aroma.
- Add the drained chickpeas and pour in the coconut milk. Stir to combine everything evenly.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
- Add the fresh spinach and stir until it wilts, about 2 minutes. Remove the skillet from the heat and serve.
Notes
Serve this curry over rice or with warm naan to soak up the sauce. If the curry thickens too much after sitting, stir in a splash of water or extra coconut milk when reheating. Leftovers store well in the fridge for up to three days and taste even better once the flavors have time to settle.
Course: Main Course
Cuisine: Indian
Equipment: Large Skillet, Can Opener, Wooden Spoon
Cuisine: Indian
Equipment: Large Skillet, Can Opener, Wooden Spoon