- VE
- LC
15-Minute Spinach Chickpea Curry
A simple and quick spinach and chickpea curry made with a creamy coconut milk base, fragrant garlic and ginger, and a touch of red curry paste for gentle heat. Ready in about 15 minutes, this comforting yet light dish is perfect for busy weeknights and can be enjoyed on its own or served with rice, flatbread, or fresh bread for a satisfying meal.
Ingredients
Instructions
- Step 1
Peel and finely dice the garlic. Peel and finely dice the ginger as well.
- Step 2
Heat rapeseed oil in a pan and fry the garlic and ginger for one to two minutes, until the garlic turns very light golden.
- Step 3
Add the sugar and curry paste and sauté for another minute, then deglaze with coconut milk and soy sauce. Add the chickpeas and simmer gently for 3 to 5 minutes.
- Step 4
Stir in the spinach until the fresh leaves have wilted or the thawed spinach cubes have blended well with the sauce.
- Step 5
If desired, some of the chickpeas can be mashed with a potato masher or wooden spoon to make the sauce even creamier.
- Step 6
Season the curry with salt and pepper and serve with side dishes of your choice and optionally some fresh coriander or parsley.
Tips & Tricks
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
