Hearty, delicious and real comfort food - this chickpeas spinach coconut curry served with rice is perfect for a week night meal.
Remember how I wrote in this (personal) post about my diet inclining towards vegan and vegetarian recipes? Here is another simple and beautiful creation for you guys!
One hundred percent inspired by my recipe for chickpea, corn and kale coconut curry, this simple and yummy spinach chickpea curry is so comforting on a cold winter day when you need a hearty dinner recipe.
I love my carbs, but I love my curries too! Forever game for simple asian style meals that take hardly any time to prepare, which is why these sesame rice noodles or soupy Thai red curry rice noodles are my go to meals for the busy week. A great addition to my busy week meals is this absolutely delicious bowl of chickpeas, spinach and coconut curry served with rice that is so full of flavours, yet to simple and easy to make plus its vegetarian and naturally vegan.
I love finding ways to include leaves in my diet and as much as I love my simple salads, there is nothing better than finding a cheat way to incorporate leaves in curries, which is why I keep adding kale or spinach to my simple curries.
How to make chickpeas spinach coconut curry?
- saute some onion, garlic and ginger in some coconut oil
- add tomato paste, curry powder
- add vegetable stock (or water + 1 tsp vegetable stock cube), coconut milk
- add chickpeas and spinach. mix, cook for about a couple of minutes and serve with rice
Favourite ways to eat this with?
- a simple chopped salad of tomatoes and coriander
- lemon coconut rice
- sesame rice noodles
- or just with some plain boiled basmati rice
More coconut based recipes from the blog that you might wanna try as well..
- chickpeas kale corn coconut curry
- soupy Thai red curry noodles
- coconut lemon rice
- Thai red curry and rice
Chickpeas Spinach Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Course
Description
Hearty, delicious and real comfort food - this chickpeas spinach coconut curry served with rice is perfect for a week night meal.
Ingredients
- 3 tbsp coconut oil (extra virgin)
- 2/3 cup onion (chopped)
- 1 tsp ginger (finely chopped)
- 1 tsp garlic (finely chopped)
- 2 tbsp tomato paste
- 2 tsp curry powder
- 2 1/2 cups chickpeas (boiled)
- 3 cups spinach (chopped)
- 1 1/2 cup vegetable stock
- 1 1/2 cup coconut milk
- salt
Instructions
- In a pan, heat coconut oil. Add onions, garlic and ginger. Cook for a couple of minutes on medium low heat.
- Add tomato paste, curry powder and cook for about 2-3 minutes.
- Add coconut milk, water, chickpeas and spinach and cook until the curry has thickened to your liking and spinach has wilted. Add salt.
- Serve with rice.
How much curry powder?
2 teaspoons. Updated in post 🙂
This is a favorite with us. The ingredients are simple but healthy. I usually make my own spice mix but the curry powder is fine here; would probably work with other spices or curry paste but I’d be sure there is plenty of ginger. The combination of ginger, coconut milk, and tomato paste gives it a sweet flavor that isn’t too sweet like that in some coconut curries.
★★★★★
Thanks a lot Kathy for such a sweet comment. So happy to read that you enjoyed this recipe 🙂