easymainveganCC0 1.0 Universal

Curried Chickpeas with Coconut Milk and Spinach

Name: Curried Chickpeas with Coconut Milk and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: international
Ingredients: 400 g Cooked chickpeas; 1 piece Yellow onion; 3 clove Garlic cloves; 1 tbsp Freshly grated ginger; 1 tbsp Curry powder; 400 ml Canned coconut milk; 150 g Fresh spinach leaves; 15 ml Olive oil; null Salt

A comforting vegan stew of tender chickpeas and spinach simmered in a creamy, fragrant ginger-curry coconut sauce.

Prep

10 min

Cook

20 min

Total

30 min

Ingredients

4servings

Cooked chickpeas
400 g
Yellow onion
1 piece
Garlic cloves
3 clove
Freshly grated ginger
1 tbsp
Curry powder
1 tbsp
Canned coconut milk
400 ml
Fresh spinach leaves
150 g
Olive oil
15 ml
Salt

Preparation Steps

Heat oil in a deep skillet over medium heat. Sauté onion for 5 minutes until soft, then stir in garlic, ginger, and curry powder for 1 minute until fragrant.

6 min timer

Add the drained chickpeas and pour in coconut milk. Simmer gently over low-medium heat for 10-12 minutes to allow flavors to meld.

12 min timer

Stir in the fresh spinach leaves until wilted, about 2 minutes. Season with salt to taste and serve warm.

2 min timer

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Provenance & Public Domain Audit

Source: USDA SNAP-Ed Connection - Curried Chickpeas (United States 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

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Curried Chickpeas with Coconut Milk and Spinach

Ingredients

Preparation Steps

Cook this recipe offline in your kitchen

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