Introduction
Chickpea Curry is a beloved vegan dish that combines the creamy texture of chickpeas with the vibrant flavors of Indian spices. This hearty and nutritious meal is perfect for those looking for a comforting and wholesome plant-based option. With the addition of spinach and a rich coconut milk base, this curry is both satisfying and flavorful.
Ingredients
- Chickpeas: 2 cans (rinsed and drained)
- Spinach: 2 cups
- Large onion: 1, finely chopped
- Medium-sized tomatoes: 2, diced
- Garlic: 2 tablespoons, minced
- Cooking oil: 2 tablespoons
- Cumin seeds: 1 tablespoon
- Ground turmeric: 1 teaspoon
- Ground coriander: 1.5 teaspoons
- Ground cumin: 1.5 teaspoons
- Chili powder: 1 teaspoon
- Salt: to taste
- Coconut milk: 1 cup
- Cilantro: for garnish
Instructions
Preparing the Base
- Heat the Oil: In a large pan, heat the cooking oil over medium heat.
- Add Cumin Seeds: Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Sautéing the Vegetables
- Add Onions: Add the finely chopped onions to the pan and sauté until they become golden brown, stirring occasionally to prevent burning.
- Incorporate Garlic: Add the minced garlic and sauté for another minute until it becomes fragrant.
Building the Curry
- Add Tomatoes: Stir in the diced tomatoes and cook for 2-3 minutes until they start to break down and form a thick paste.
- Spice It Up: Add the ground turmeric, ground coriander, ground cumin, and chili powder. Stir well to coat the onions and tomatoes with the spices.
Adding Chickpeas and Spinach
- Mix in Chickpeas: Add the rinsed and drained chickpeas to the pan, stirring to combine them with the spiced tomato mixture.
- Cook Spinach: Add the spinach and cook until it wilts, stirring frequently.
