2
servings5
minutes15-20
minutes635
kcalThis curry is the definition of comfort in a bowl. It's creamy, fragrant, and packed with plant-based protein and fiber. Plus, it all comes together in one pot for minimal cleanup.
1 tablespoon coconut oil or olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon mild curry powder
1/2 teaspoon turmeric
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon maple syrup or agave (optional, to balance flavor)
4-5 large handfuls of fresh spinach
Salt and pepper to taste
Juice of half a lime
For serving:
Heat the oil in a medium pot or deep skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Stir in the curry powder and turmeric and cook for another 30 seconds to toast the spices.
Pour in the can of coconut milk and add the drained chickpeas. Bring the mixture to a gentle simmer, then reduce the heat to low.
Let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld. Stir in the maple syrup, if using, and season with salt and pepper.
Add the spinach to the pot in batches, stirring until it wilts completely. This should only take 1-2 minutes.
Turn off the heat and stir in the fresh lime juice.
Serve hot over rice or quinoa, topped with fresh cilantro.
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