easymainveganCC0 1.0 Universal
Golden Chickpea and Spinach Coconut Curry
A fragrant, comforting vegan curry of tender chickpeas, wilted spinach, and coconut milk flavored with ginger and turmeric.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
4servings
- Canned chickpeasRinsed and drained400 g
- Fresh spinach200 g
- Light canned coconut milk250 ml
- Crushed canned tomatoes200 g
- Yellow onionFinely diced1 piece
- Fresh ginger rootFinely grated1 tbsp
- Garlic clovesMinced3 piece
- Mild curry powder1 tbsp
- Ground turmeric1 tsp
- Olive oil15 ml
- Salt1 pinch
Preparation Steps
1
Heat olive oil in a deep skillet. Sauté onion for 4-5 minutes, then stir in garlic, ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.
5 min timer
2
Add drained chickpeas, crushed tomatoes, and coconut milk. Simmer gently over medium heat for 12-15 minutes until sauce is rich and thickened.
13 min timer
3
Fold in fresh spinach and stir for 2 minutes until wilted. Season with salt and serve hot over basmati rice or with whole wheat naan.
2 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Chickpea Coconut Curry (U.S. Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
