15-Minutes Spinach and Chickpea Curry

This easy spinach and chickpea curry is a weeknight favorite for good reason. It's ready in just 15 minutes, uses simple ingredients, and delivers plenty of rich, creamy curry flavor. Pair it with fluffy rice or warm naan.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 Servings

Calories: 630 kcal per serving

Ingredients

2 cloves - garlic
2 teaspoons - avocado oil
1 tsp - brown sugar
1 tbsp - red curry paste
1 cup - coconut milk
1 tbsp - soy sauce
1 can - chickpeas
7 ounces - spinach
salt and pepper
1 tbsp - chopped cilantro
1 - walnut-sized pice of fresh ginger

Instructions

Peel and finely dice the garlic and ginger.
Heat the oil in a large skillet or saucepan over medium heat. Add the garlic and ginger and cook for 1 to 2 minutes, stirring frequently, until the garlic is lightly golden and fragrant.
Stir in the sugar and curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk and soy sauce, then add the chickpeas. Bring to a gentle simmer and cook for 3 to 5 minutes.
Stir in the spinach until the fresh leaves have wilted or the frozen spinach has completely blended into the sauce.
For an even creamier curry, mash some of the chickpeas directly in the pan using a potato masher or the back of a wooden spoon.
Season to taste with salt and pepper. Serve with your favorite side dish and garnish with fresh cilantro.

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