Ingredients
- 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
Instructions
- 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.
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!
