Description
This aromatic vegan Spinach and Chickpea Curry is an easy and delicious weeknight dinner, ready in just 30 minutes!
Ingredients
Units
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- 1 Tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, finely grated or minced
- 1 (15 oz) can petite diced tomatoes (no salt added)
- 1 Tablespoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 (15 oz) can lite coconut milk (can use regular if you want)
- 2 (15 oz) cans (no salt added) chickpeas, drained and rinsed
- 2 cups packed spinach, chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and saute until just tender, about 4 minutes. Add in the garlic and ginger and saute an additional 30 to 60 seconds.
- Stir in the diced tomatoes, then add in the curry powder, garam masala, cumin, turmeric, and salt. Let cook 1 minute.
- Stir in the coconut milk and reduce heat to medium low, and allow to simmer about 10 minutes.
- Add in the chickpeas and spinach and stir until the spinach is wilted and the chickpeas are heated through, about 4 to 5 minutes.
- Serve over naan bread or cooked rice, if desired.
Notes
Store in an airtight container in the fridge for up to 5 days. Freeze for 3 to 4 months.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 5.7 g
- Sodium: 362 mg
- Fat: 12.5 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 8 mg