Coconut Chickpea and Spinach Curry
This creamy Coconut Chickpea and Spinach Curry is a perfect weeknight meal you can easily make ahead. It’s a flavorful and satisfying vegan dish that freezes beautifully, making it an ideal addition to your collection of freezer friendly dinner recipes.
Key Ingredients & Substitutions:
- Chickpeas: Canned chickpeas work best; dried chickpeas can be used if soaked and cooked first.
- Coconut Milk: Full-fat coconut milk creates a richer curry; light coconut milk is an option for a less rich dish.
- Spinach: Fresh spinach is recommended, but frozen spinach (thawed and squeezed dry) also works well.
- Curry Paste: Red curry paste provides a warm, medium spice. Adjust to your preference.
- Vegetable Broth: Use low-sodium broth to control the saltiness. Water can be substituted in a pinch.
Ingredients:
Main:
- 2 tbsp coconut oil or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp red curry paste (or more, to taste)
- 1 (13.5 oz) can full-fat coconut milk
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup vegetable broth
- 5 oz fresh spinach
- 1 tbsp lime juice, freshly squeezed
Spices:
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp red pepper flakes (optional, for extra heat)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Build the Flavor Base
Add the red curry paste, cumin, coriander, turmeric, and red pepper flakes (if using) to the pot. Stir well and cook for 1-2 minutes, allowing the spices to toast and become aromatic. This step deepens the flavor of your curry.
3. Simmer the Curry
Pour in the coconut milk and vegetable broth, then add the rinsed and drained chickpeas. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes. This allows the flavors to meld beautifully.
4. Stir in Spinach and Finish
Uncover the pot and stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted completely. Remove the pot from the heat and stir in the fresh lime juice.
5. Serve Your Delicious Curry
Taste and adjust seasonings as needed. Serve your Coconut Chickpea and Spinach Curry warm with rice or naan bread. This makes a fantastic freezer friendly dinner!
Variation Ideas:
- Add diced sweet potato or bell peppers during the simmering stage for extra vegetables.
- Stir in a tablespoon of peanut butter for a richer, nutty flavor profile.
- Top with fresh cilantro and chopped peanuts for added texture and freshness.
Storage Instructions:
Allow the curry to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 3-4 days. For a freezer friendly dinner option, store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Can you make this curry ahead of time?
Yes, this curry is excellent for meal prep and makes a wonderful freezer friendly dinner recipe. The flavors often deepen overnight.
What kind of rice pairs best with this curry?
Basmati rice or jasmine rice are both great choices that complement the flavors of the curry.
Is this curry spicy?
The spice level depends on the red curry paste you use and if you add red pepper flakes. You can adjust it to your preference.
Can you use other greens instead of spinach?
Yes, kale or Swiss chard can be used. Add them earlier in the simmering process as they take longer to wilt than spinach.
How do you thaw frozen curry?
The best way is to transfer it from the freezer to the refrigerator the night before you plan to eat it. Reheat gently on the stovetop.
