Chickpea and Spinach Curry with Coconut Milk

This chickpea and spinach curry is a quick and easy weeknight meal that's packed with flavor. The coconut milk adds a rich and creamy texture, while the spices give it a warm and comforting flavor. Serve it over rice or quinoa for a complete meal.

This recipe was inspired by a trip I took to India a few years ago. I was traveling with a group of friends, and we were lucky enough to stay with a local family. The mother of the family cooked us a delicious meal, which included this chickpea and spinach curry. I was so impressed with the flavor of the curry that I asked her for the recipe. She was kind enough to share it with me, and I've been making it ever since. I've tweaked the recipe a bit over the years, but the basic flavors are the same. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry

Instructions

1. Heat the coconut oil in a large saucepan or Dutch oven over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the ginger, garlic, turmeric, cumin, coriander, and garam masala and sauté for 1 minute more.
4. Stir in the chickpeas and spinach and cook until heated through, about 5 minutes.
5. Season to taste with salt and pepper.
6. Serve over rice or quinoa.

Why It Works

• The combination of chickpeas and spinach provides a good balance of protein and fiber.
• The coconut milk adds a rich and creamy texture to the curry.
• The spices give the curry a warm and comforting flavor.
• This recipe is quick and easy to make, making it a great weeknight meal.