By W.R.Y Trucking
Heat 2 tablespoons of olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add 2 tablespoons of curry powder to the pan, stirring constantly for 1 minute to release its flavors.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the drained and rinsed chickpeas, stirring to combine with the coconut curry sauce.
Season with salt and pepper to taste, and let it simmer on low heat for about 15 minutes.
Stir in the spinach and cook for an additional 5 minutes until the spinach has wilted.
Add 1 tablespoon of lemon juice, stir well, and check the seasoning, adjusting as needed.
Serve hot over rice or with naan bread.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Vegan Main Course Indian recipe is ready in 40 minutes and features chickpeas (drained and rinsed), onion (chopped), garlic cloves (minced) and other delicious ingredients. Contains 380 calories total.
Heat 2 tablespoons of olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add 2 tablespoons of curry powder to the pan, stirring constantly for 1 minute to release its flavors.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the drained and rinsed chickpeas, stirring to combine with the coconut curry sauce.
Season with salt and pepper to taste, and let it simmer on low heat for about 15 minutes.
Stir in the spinach and cook for an additional 5 minutes until the spinach has wilted.
Add 1 tablespoon of lemon juice, stir well, and check the seasoning, adjusting as needed.
Serve hot over rice or with naan bread.
Calories per Serving: 380
Your Rating:
