Coconut Chickpea and Spinach Curry
This creamy Coconut Chickpea and Spinach Curry is a perfect solution for your meal prep dinner recipes. You can easily make a big batch, ensuring delicious, healthy meals are ready for busy weeknights. Enjoy a flavorful, plant-based dish that comes together quickly.
Key Ingredients & Substitutions
- Chickpeas: Canned chickpeas are convenient, or you can cook them from dry.
- Coconut Milk: Full-fat coconut milk provides the best creaminess. Light coconut milk works too.
- Spinach: Fresh spinach is ideal, but frozen chopped spinach (thawed and squeezed dry) can be used.
- Curry Paste: Red or green curry paste will work. Adjust to your spice preference.
- Aromatics: Onions, garlic, and ginger are essential for depth of flavor.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to your heat preference)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 5-6 ounces fresh spinach
Optional:
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
- Cooked rice or quinoa, for serving
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 (without rice/quinoa)
- Tools Needed: Large pot or Dutch oven
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Curry Paste
Add the red curry paste to the pot. Cook and stir for 1-2 minutes, allowing the paste to toast slightly. This step deepens the flavor of your curry.
3. Simmer the Base
Pour in the full-fat coconut milk and the undrained diced tomatoes. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Add Chickpeas and Spinach
Stir in the rinsed and drained chickpeas. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld. Finally, add the fresh spinach in batches, stirring until it wilts into the curry.
5. Serve and Enjoy
Taste and adjust seasonings if necessary. Serve your Coconut Chickpea and Spinach Curry hot, perhaps over cooked rice or quinoa. Garnish with fresh cilantro and a squeeze of lime if desired.
Variation Ideas
- Add diced bell peppers or sweet potatoes along with the onions for more vegetables.
- Stir in a tablespoon of peanut butter for a satay-inspired flavor.
- Top with a sprinkle of roasted cashews for added crunch.
Storage Instructions
You can store leftover Coconut Chickpea and Spinach Curry in an airtight container in the refrigerator for up to 4-5 days, making it an excellent choice for meal prep dinner recipes. To reheat, simply warm gently on the stovetop or in the microwave until heated through.
Frequently Asked Questions (FAQ)
Can I freeze this curry?
Yes, this curry freezes well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this recipe spicy?
The spice level depends on the amount and type of curry paste you use. Start with less and add more to your preference.
Can I make this oil-free?
You can sauté the aromatics in a small amount of water or vegetable broth instead of oil.
What can I serve with this curry?
It’s delicious with cooked rice, quinoa, naan bread, or a side of steamed vegetables.
Is this recipe gluten-free?
Most curry pastes and coconut milk are naturally gluten-free, but always check the labels of your specific ingredients to be sure.
Can I add other proteins?
While this is a plant-based curry, you could add cooked chicken or firm tofu if you wish.
