Description
A hearty and flavorful vegetarian chickpea curry made with aromatic spices, creamy coconut milk, and fresh greens. This comforting dish is perfect for a nutritious weeknight dinner, combining protein-rich chickpeas with vibrant spices and leafy vegetables for a satisfying meal.
Ingredients
Scale
Vegetables and Legumes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups fresh spinach or kale
Canned Goods
- 2 cans (14.5 oz each) whole peeled tomatoes
- 1 can (13.5 oz) full-fat coconut milk
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Salt and pepper to taste
- Juice of 1 lemon or lime
Other
- 2 tbsp cooking oil (assumed for sautéing)
Instructions
- Sauté the onions: Heat oil in a large skillet over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Add garlic and ginger: Incorporate the minced garlic and grated ginger into the skillet. Cook for about 1 minute until they release their fragrance, stirring constantly to avoid burning.
- Add spices and tomatoes: Stir in the ground cumin, ground coriander, and ground turmeric. Then add the canned whole peeled tomatoes along with their juice. Simmer the mixture for about 10 minutes until it thickens slightly, stirring occasionally.
- Add chickpeas and coconut milk: Mix in the drained chickpeas and pour in the full-fat coconut milk. Reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld and the curry to thicken.
- Add greens and finish: Fold in the fresh spinach or kale and cook until wilted, about 2-3 minutes. Remove from heat and squeeze the juice of one lemon or lime over the curry to brighten the flavors before serving.
Notes
- You can substitute kale with other leafy greens like Swiss chard or collard greens.
- Adjust the amount of spices according to your heat and flavor preference.
- For a thinner curry, add a little water or vegetable broth when simmering.
- Serve with steamed rice or warm naan bread for a complete meal.
- This dish can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
