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Creamy Coconut Chickpea & Spinach Curry (Vegan & Delicious!)

Need a quick, healthy, and flavorful vegetarian meal? This Creamy Coconut Chickpea & Spinach Curry is a perfect weeknight option — rich, comforting, and full of plant-based goodness. Made with simple pantry ingredients, it’s both satisfying and naturally vegan. Serve with rice, naan, or even over baked sweet potatoes for a nourishing dinner.

🥥 Coconut Chickpea & Spinach Curry

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

🛒 Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• ½ teaspoon chili flakes (optional)
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 100g fresh spinach leaves (or frozen)
• Salt and pepper to taste
• Juice of ½ lime (optional, for brightness)
• Fresh coriander (cilantro) for garnish
• Cooked rice or naan, to serve

👨‍🍳 Instructions:

1. Sauté the Base
Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.

2. Add the Spices
Add cumin, turmeric, curry powder, and chili flakes. Stir for 30 seconds to toast the spices and release their aromas.

3. Simmer the Curry
Add chickpeas and coconut milk. Stir well and let simmer for about 10 minutes, allowing the sauce to thicken slightly.

4. Add Spinach
Stir in fresh spinach and let it wilt into the curry. If using frozen spinach, cook until fully heated through.

5. Season and Finish
Add salt, pepper, and a splash of lime juice if desired. Garnish with fresh coriander.

6. Serve Hot
Enjoy with steamed basmati rice or warm naan bread for a complete, hearty meal.

🌿 ComfortTV .channel Tip:

For extra protein, you can add cubed tofu or cooked lentils. This curry also freezes beautifully — perfect for meal prepping!