Chickpea and Spinach Curry
This Chickpea and Spinach Curry is the easiest 5 ingredient meal that's full of flavor. By using pantry staples, it's also budget-friendly!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 tablespoon red curry paste
- 2x 540ml can chickpeas rinsed and drained
- 1 cup coconut milk full fat is best
- ½ cup water or vegetable broth
- 4 cups Spinach
- 2 cups cooked basmati rice for serving
- Cilantro for serving
Instructions
- In a large pan over medium-high heat add olive oil.
- Once hot, add diced onions. Cook, stirring frequently until onions are fragrant and translucent in colour.
- Push the onions around the edge of the pan and create a well in the center. To the well add the curry paste. Allow the paste to heat for about 2 minutes, gently stirring to release the flavours.
- After 2 minutes, add chickpeas, coconut milk and water to the pan. Stir. Bring the liquids to a boil. Once boiling, reduce the heat to low, add the lid to the pan and simmer for about 25 minutes until the liquid has thickened.
- Stir in the spinach 1 cup at a time and continue stirring until wilted. Serve curry over rice or grain of choice and top with cilantro.
Notes
Full fat coconut milk works best for the creamiest texture.
The spice level can vary slightly between brands of red curry paste. I used Thai Kitchen's red curry paste, however if you are using a spicier or more concentrated red curry paste, you may like to reduce the amount to meet your desired tastes
Water or vegetable broth can be used interchangeably, however vegetable broth will create a richer flavour.
For added vegetables: along with the spinach, stir in 2 cups of defrosted and drained frozen vegetables (broccoli or cauliflower work great).
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 366kcal | Carbohydrates: 49g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 558mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3480IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 5mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
