Healthy Fact of the Day: Chickpeas are an excellent source of plant-based protein and fiber. When combined with coconut milk and aromatic spices, they create a delicious and nutritious curry.
Now, let's dive into the recipe! |
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2 tablespoons coconut oil 1 onion, chopped 3 cloves garlic, minced 1-inch piece of fresh ginger, minced 1 red bell pepper, diced 2 tablespoons curry powder 1 can (15 oz) chickpeas, drained and rinsed 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk 2 cups baby spinach leaves Salt and black pepper to taste Fresh cilantro leaves for garnish (optional) Cooked rice or naan bread for serving |
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- In a large skillet or pot, heat the coconut oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
- Add the diced red bell pepper and curry powder to the skillet. Sauté for 2-3 minutes to toast the spices.
- Pour in the diced tomatoes (with their juices) and the drained chickpeas. Stir to combine.
- Add the coconut milk and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken.
- Stir in the baby spinach leaves and let them wilt into the curry.
- Taste the curry and season with salt and black pepper as needed.
- Serve your Coconut Chickpea Curry hot, garnished with fresh cilantro leaves, alongside cooked rice or warm naan bread.
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This creamy and aromatic coconut chickpea curry is a comforting and flavorful dish that's perfect for a satisfying meal. Enjoy the blend of spices and the creamy coconut goodness!
Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day!
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