Emerald Spinach & Chickpea Coconut Curry

Emerald Spinach & Chickpea Coconut Curry vegetarian recipe

This cozy Emerald Spinach & Chickpea Coconut Curry is your new go-to weeknight dinner. It's packed with flavor, and cleanup is a breeze.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 0.25 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon red chili powder (or to taste)
  • 400 grams canned chickpeas, drained and rinsed
  • 400 grams canned diced tomatoes, undrained
  • 1 can (400 ml) full-fat coconut milk
  • 250 grams fresh spinach, roughly chopped
  • 0.5 teaspoon salt (or to taste)
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for garnish

Instructions

  1. Heat 2 tablespoons coconut oil in a large pot or Dutch oven over medium heat.
  2. Add 1 medium finely chopped onion and cook until softened and translucent, about 5-7 minutes.
  3. Add 2 cloves finely chopped garlic and 1 tablespoon grated fresh ginger. Sauté for 1 minute until fragrant.
  4. Stir in 0.25 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon garam masala, and 0.25 teaspoon red chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  5. Add 400 grams drained and rinsed canned chickpeas and 400 grams undrained canned diced tomatoes to the pot. Stir well to combine.
  6. Pour in 1 can (400 ml) full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
  7. Stir in 250 grams roughly chopped fresh spinach and 0.5 teaspoon salt. Cook for another 5-7 minutes, uncovered, or until the spinach has wilted and the curry has thickened slightly.
  8. Taste and adjust seasoning if necessary. Ladle the curry into serving bowls and garnish with 2 tablespoons chopped fresh cilantro and a lime wedge. Serve hot with steamed rice or naan.

View the interactive Emerald Spinach & Chickpea Coconut Curry recipe