Vegetarian Chickpea and Spinach Curry Recipe

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Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

INGREDIENTS

– 2 tablespoons vegetable oil – 1 large onion, finely chopped – 3 cloves garlic, minced – 1 tablespoon fresh ginger, grated – 1 tablespoon curry powder – 1 teaspoon ground cumin – 1 teaspoon ground coriander

INSTRUCTIONS

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1

Add minced garlic and grated ginger. Sauté for an additional 1-2 minutes until fragrant.

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2

Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pan.

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3

Pour in the drained chickpeas and stir to combine them with the spice mixture.

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4

Add the diced tomatoes with their juices to the pan. Stir and let it simmer for a couple of minutes.

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5

Pour in the coconut milk, and season with salt and pepper. Stir to combine all ingredients.

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6

Let it simmer for about 15-20 minutes, allowing the flavors to meld and the chickpeas to absorb the delicious spices.

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7

Just before serving, add the chopped spinach to the curry. Stir until the spinach wilts and becomes tender.

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8

Serve the Vegetarian Chickpea and Spinach Curry over cooked rice or with naan bread. Garnish with fresh chopped cilantro.

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