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Chickpea and Spinach Curry

URL: https://thehealthyepicurean.com/chickpea-coconut-curry/

Ingredients

The base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cups baby spinach, chopped kale or chard
  • 3-4 cloves garlic, peeled and minced
  • 1 inch piece fresh ginger, peeled and minced

The spices

  • 2 tablespoons garam masala
  • 2 teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper

The main ingredients

  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 15-ounce can fire-roasted diced tomatoes, drained
  • ½-1 cup unsalted vegetable stock
  • ¾ cup full fat canned coconut milk
  • 2 tablespoons peanut butter
  • 1 medium lime, zest and juice
  • 1 ½ tablespoons honey
  • ½ cup fresh cilantro leaves, chopped, divided

For serving

  • 2 cups cooked brown rice or quinoa
  • ½ cup chopped peanuts or cashews

Instructions

  1. Heat olive oil in a large Dutch oven or stock pot over medium heat.
  2. Sauté the onion for 4-5 minutes until soft.
  3. Add the greens, garlic, and ginger, and sauté for 2-3 minutes until the greens are wilted.
  4. Stir in the garam masala, salt, black pepper, and cayenne.
  5. Add the chickpeas, tomatoes, and vegetable broth, then increase heat to medium-high and simmer for about 10-15 minutes.
  6. Remove from heat and stir in coconut milk, peanut butter, lime zest and juice, honey, and half of the cilantro.
  7. Taste and adjust seasoning if necessary.
  8. Serve over quinoa or brown rice and top with peanuts or cashews.

Nutrition Facts (estimated)

Servings
6
Calories
401
Total fat
18g
Total carbohydrates
42g
Total protein
13g
Sodium
524mg
Cholesterol
0mg

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