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Quick Chickpea and Spinach Coconut Curry is a vibrant and delicious vegan dish that is both comforting and nourishing. This recipe combines the earthy flavors of chickpeas with the freshness of spinach and the creamy richness of coconut milk, creating a meal that is satisfying and packed with nutrition.

Quick Chickpea and Spinach Coconut Curry

Discover the vibrant flavors of spring with this Quick Chickpea and Spinach Coconut Curry. Perfect for easy weeknight dinners, this creamy and nourishing vegan dish comes together in just 30 minutes, making it a go-to for those bustling evenings. Packed with protein and fresh spinach, it's both comforting and healthy. Treat your taste buds to this delightful meal tonight, and save this recipe for later to bring a burst of flavor to your kitchen anytime!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

2 cups fresh spinach, chopped

1 medium onion, diced

3 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon vegetable oil (or coconut oil)

1 teaspoon salt (to taste)

1 tablespoon lemon juice (optional)

Fresh cilantro (for garnish)

Cooked rice or naan (for serving)

Instructions
 

Sauté Aromatics: In a large pan, heat the vegetable or coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

    Add Spices: Sprinkle the curry powder, cumin, and turmeric into the pan. Stir for about 30 seconds to toast the spices and release their flavors.

      Incorporate Chickpeas: Add the drained chickpeas to the pan and stir well to combine. Cook for 2-3 minutes to ensure the chickpeas are coated with the spices.

        Pour in Coconut Milk: Slowly pour in the coconut milk, stirring to incorporate. Bring the mixture to a gentle simmer.

          Add Spinach: Once simmering, add the chopped spinach to the curry. Stir and cook for an additional 4-5 minutes until the spinach has wilted and the chickpeas are heated through.

            Season and Brighten: Taste the curry and adjust the salt if needed. For a touch of acidity, add the lemon juice and stir well.

              Serve: Serve the curry hot over cooked rice or with warm naan. Garnish with fresh cilantro for an added burst of flavor and color.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings