Homemade Chickpea spinach curry😋

Ingredients:

• 1 tablespoon olive oil (or coconut oil)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon chili powder (optional, adjust for spice)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 4 cups fresh spinach, washed and roughly chopped
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice (optional, for added tang)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions:

1. Sauté the Aromatics:
   • Heat olive oil (or coconut oil) in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and golden.
   • Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes, until fragrant.
2. Add the Spices:
   • Add the ground cumin, coriander, turmeric, garam masala, and chili powder (if using) to the pan. Stir well to coat the onions, garlic, and ginger in the spices, and cook for 1-2 minutes to allow the spices to bloom and release their flavors.
3. Add the Tomatoes and Chickpeas:
   • Stir in the diced tomatoes (with juices) and cook for 5-7 minutes until the tomatoes break down and become saucy. You can mash them slightly with a spoon for a thicker texture.
   • Add the drained chickpeas and stir to combine. Let them cook with the tomato sauce for a few minutes, absorbing the flavors.
4. Add the Coconut Milk:
   • Pour in the coconut milk, stir, and bring the mixture to a simmer. Let the curry simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
5. Add the Spinach:
   • Stir in the fresh spinach a handful at a time. Let the spinach wilt and incorporate into the curry until all the spinach is added and well combined.
6. Season and Finish:
   • Add the soy sauce (or tamari), salt, and pepper to taste. You can also add a squeeze of fresh lemon juice for a burst of tanginess.
   • Let the curry simmer for another 5 minutes, until heated through.
7. Serve:
   • Serve the Chickpea Spinach Curry over a bed of cooked rice or with warm naan on the side.
   • Garnish with freshly chopped cilantro for a fresh, fragrant finish.

Tips:

• Make it spicier: Adjust the chili powder or add fresh chopped green chilies to the curry for more heat.
• Add other vegetables: You can add other veggies like bell peppers, sweet potatoes, or zucchini to make the dish even heartier.
• Use fresh spinach: Fresh spinach is recommended for the best texture, but you can also use frozen spinach (just make sure to thaw and squeeze out excess moisture before adding it).
• Make it richer: Add a dollop of vegan yogurt or a splash of plant-based cream at the end for an extra creamy touch.

This Homemade Chickpea Spinach Curry is packed with protein, fiber, and vibrant flavors. It’s perfect for a quick weeknight dinner or a cozy meal that everyone will enjoy. Enjoy the warmth and richness of this simple yet delicious curry! 😋🌱