Description
Savor the vibrant flavors of this creamy coconut chickpea curry, where aromatic spices blend seamlessly with rich coconut milk and hearty chickpeas. Perfect for busy weeknights or festive gatherings, this dish is not only easy to prepare but also visually stunning. Each spoonful bursts with flavor, making it a delightful addition to your meal rotation.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 1 can (15oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 cup bell peppers, diced (any color)
- 2 cups fresh spinach
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add diced bell peppers and cook until they begin to soften (3-4 minutes).
- Pour in the coconut milk and chickpeas; mix well.
- Sprinkle in ground cumin, coriander, salt, and pepper. Simmer gently for 10-15 minutes until thickened.
- Fold in fresh spinach until wilted; finish with lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg