Looking for a quick, easy, and healthy weeknight dinner? Think it's too good to be true to have all three of those things? Well, the recipe below delivers with all of that and more - it's delicious, too. It only takes 20 minutes for this Indian spinach and chickpea curry to come together. That sounds like a dream come true!
Traditional curries call for heavy cream, but we've made this recipe vegan by substituting coconut milk. If you're new to making curry, don't fret too much about which spices to use. You can make your own curry powder by combining ground coriander, cumin, turmeric, and garam masala. Or, you can do what I do - buy a pre-mixed curry powder seasoning. The flavors will come together the same way and it's much easier this way, but it's up to you to choose.
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Quick Indian spinach and chickpea curry
4
10 minutes
20 minutes
30 minutes
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 pound baby spinach leaves
1/4 cup vegetable stock or water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (13.5 ounce) can coconut milk
1 tablespoon agave nectar
pinch cayenne pepper
Salt and pepper to taste
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and cook, stirring often, until golden brown, about 10 minutes.
Add the garlic and curry powder and cook until fragrant, about 1 minute.
Add the spinach by the handful, waiting for the spinach to wilt before introducing more as space allows. Continue adding until all the spinach is wilted in the pan.
Add the vegetable stock or water and stir to scrape up any brown bits at the bottom of the pan.
Add the chickpeas, coconut milk, agave nectar, and cayenne pepper. Bring the mixture to a boil before reducing to a simmer.
Simmer for 10 minutes, until the mixture has thickened and warmed through.
Season with salt and pepper to taste.