Vegetarian Chickpea and Spinach Curry Recipe
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White Frame Corner
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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