Spiced Chickpea Spinach Curry with Coconut Rice

Recipe Vegetarian: Your Next Weeknight Winner!

Fancy a flavour explosion that's also kind to the planet and your body? You know, something proper tasty? This recipe vegetarian dish is it.

Think warming spices, creamy coconut, and a whole lotta goodness. Honestly, this Spiced Chickpea & Spinach Curry with Coconut Rice is my new go-to.

From Mumbai to Your Kitchen: The Magic of Chickpea Curry

This isn't your average midweek meal. This aromatic vegetarian curry recipe draws inspiration from the bustling streets of Mumbai. We're talking tender chickpea curry , wilted spinach, and a creamy coconut sauce that's just begging to be mopped up with fluffy coconut rice recipe .

Don't stress, it's dead easy. We're talking 45 minutes from start to finish, perfect for feeding 4 hungry souls.

Health Boost & Comfort Food in One Easy Vegetarian Meals!

This isn’t just a treat for your taste buds. Hello, fibre! Chickpeas are packed with it, meaning this healthy vegetarian recipe will keep you feeling full and satisfied.

It's the perfect meatless monday recipes addition or a brilliant vegetarian dinner ideas option. What makes it special? It's the perfect balance of comforting flavors and nutritional goodness.

It feels indulgent but it's secretly doing you good.

Ready to grab your apron? Let's dive into the ingredients…

Ingredients & Equipment

So, you fancy whipping up this awesome Spiced Chickpea & Spinach Curry with Coconut Rice ? Awesome! It's one of my go-to easy vegetarian meals , especially for Meatless Monday recipes .

Let's make sure you've got all the bits and bobs you need. Seriously, this recipe vegetarian friendly dish is like a warm hug on a plate.

Main Ingredients

Here's the lowdown on what you'll need. Don't worry, it's mostly stuff you can grab at your local shop.

• Vegetable Oil : 2 tablespoons (30 ml) . Any kind you prefer, sunflower, olive, even coconut if you're feeling fancy.
• Onion : 1 medium (approx. 1 cup, 150g ), finely chopped. Brown or yellow onions work great.
• Garlic : 2 cloves (approx. 2 teaspoons, 6g ), minced. Honestly, more garlic is never a bad thing.
• Ginger : 1 inch (approx. 1 tablespoon, 15g ), grated. Fresh is best here, the flavour's just unbeatable.
• Ground Cumin : 1 teaspoon (5 ml) . Adds a lovely earthy warmth.
• Ground Coriander : 1 teaspoon (5 ml) . A citrusy, slightly floral note.
• Turmeric Powder : 1/2 teaspoon (2.5 ml) . For that gorgeous golden colour and a subtle peppery flavour.
• Chili Powder (Optional) : 1/4 teaspoon (1.25 ml) . Only if you like a bit of a kick! I love a little spice, makes it feel like proper Indian vegetarian recipes .
• Diced Tomatoes : 1 (14.5 ounce/411g) can , undrained. Tinned tomatoes are a lifesaver.
• Chickpeas : 1 (15 ounce/425g) can , drained and rinsed. The star of the show. Looking for healthy vegetarian recipes ? This is it.
• Fresh Spinach : 5 ounces/142g , roughly chopped. Washed, of course!
• Coconut Milk : 1 (13.5 ounce/400ml) can , full fat. Trust me, it makes all the difference. It is key for vegetarian curry recipe , and vegan curry recipe versions.
• Lemon Juice : 1 tablespoon (15 ml) . A squeeze of freshness at the end.
• Salt and Pepper : To taste. Seasoning is key, people!
• Fresh Cilantro (Optional) : Chopped, for garnish. Coriander haters, you can skip this.
• Long Grain Rice : 1 cup (200g) . Basmati works perfectly.
• Coconut Milk (for Rice) : 1 3/4 cups (420ml) . Makes the rice extra fragrant.
• Salt (for Rice) : 1/4 teaspoon (1.25 ml) .

When it comes to the spinach and chickpeas, fresh is always fab, but tinned and frozen work just as well!

Seasoning Notes

Don't be scared of spices! They make this chickpea curry what it is. Cumin, coriander, and turmeric are your base.

A little chili powder adds a lovely warmth. Don't be shy, experiment with amounts!. If you're missing something, garam masala is a good all-rounder.

Equipment Needed

No fancy gadgets needed for this one. I reckon this is a great place to find new vegetarian dinner ideas .

• Large Pot or Dutch Oven . For cooking the curry.
• Medium Saucepan . For the rice.
• Measuring Cups and Spoons . Get those measurements right!
• Cutting Board and Knife . For chopping.
• Grater . For the ginger.

If you don't have a Dutch oven, any big pot will do. And if you're short on measuring spoons, just eyeball it! I've made this a million times, so I know what I'm doing.

Cracking the Code: Spiced Chickpea & Spinach Curry

Honestly, who doesn't love a good curry? I'm all about simple, flavourful food, and this Spiced Chickpea & Spinach Curry with Coconut Rice is a winner.

It’s inspired by indian vegetarian recipes you might find, but with an easy twist. Perfect for a meatless monday recipe or any night you fancy a bit of comfort.

This recipe vegetarian dish is dead easy, even if you're not a pro in the kitchen!

Prep Steps: Get Your Ducks in a Row

First things first: mise en place! Chop one medium onion (about 1 cup), mince 2 cloves of garlic, and grate about 1 tablespoon of ginger.

Have your spices ready: cumin, coriander, turmeric, and chili powder if you're feeling brave. Drain and rinse a can of chickpeas, and roughly chop 5 ounces of spinach.

It's all about saving time, you know?

step-by-step: Curry in a Hurry

1. Coconut Rice First: In a saucepan, combine 1 cup rice , 1 3/4 cups coconut milk , and 1/4 teaspoon salt . Bring to a boil, then simmer 18- 20 minutes .
2. Sauté the Aromatics: Heat 2 tablespoons oil in a pot. Soften the onion, then add garlic and ginger. Cook 'til fragrant.
3. Spice Up Your Life: Stir in 1 teaspoon cumin , 1 teaspoon coriander , and 1/2 teaspoon turmeric . Cook for 30 seconds , like toasting the spices to bring out the flavour.
4. Tomato Time: Add 1 can of diced tomatoes and 1 can of chickpeas . Simmer for 10 minutes .
5. Spinach & Creaminess: Chuck in 5 ounces spinach and 1 can of coconut milk . Cook until the spinach wilts, about 2- 3 minutes .
6. Season to Taste: Stir in 1 tablespoon lemon juice , salt, and pepper.

Pro Tips: Level Up Your Curry

Want to make your curry extra special? Toast those spices in a dry pan for a minute before adding them to the oil.

Trust me, it makes a difference. Also, don't overcook the spinach! Add it right at the end. You can even make this vegetarian curry recipe a day ahead.

The flavors meld together beautifully overnight. It tastes even better the next day! And, if you are looking for more ideas, try searching for easy vegetarian meals or healthy vegetarian recipes for some inspiration.

Thinking about vegetarian dinner ideas ? This one's a total winner!

If you want to try some variations, add cauliflower florets, sweet potatoes, or bell peppers. It tastes even better the next day.

This is not the vegan curry recipe , but you can easily make it with vegetable oil that is certified as vegan.

Serve it with naan bread or roti. You know, it is amazing how simple can be a chickpea curry .

Recipe Notes

This recipe vegetarian is a winner. Honestly, it's one of my go-to easy vegetarian meals . But, you know, sometimes you just need a little guidance.

Let's dive into some notes to make this vegetarian curry recipe shine. I think you will like this indian vegetarian recipes .

Serving Suggestions: Make it Pretty!

Presentation matters! For plating, try serving your chickpea curry in a bowl, garnishing it with a swirl of coconut cream and a sprinkle of fresh cilantro.

It looks fancy but is super easy. Serving a generous portion of coconut rice recipe in a separate bowl. For drinks? I usually go for a cold, crisp lager or even a sparkling water with a wedge of lime.

Don't underestimate how a good drink can elevate a meal!

Storage Tips: Keep it Fresh!

Leftover curry? No worries! Store it in an airtight container in the fridge. It'll keep for about 3 days. Honestly, it tastes even better the next day once all the flavors have melded.

Reheat it gently on the stovetop or in the microwave. If you want to freeze it, portion it out into freezer safe containers.

It can last for up to 2 months. Thaw it overnight in the fridge and then reheat it as usual.

Note: it can be warmed up in 3 minutes !

Variations: Tweak to Your Taste!

Not feeling the spinach? Swap it out for kale. It works great in this spinach curry . If you're after a vegan curry recipe , just make sure your oil is plant based, and you are good to go!

If you want to try something for meatless monday recipes , substitute the chickpeas with sweet potatoes or cauliflower for a whole new vibe.

Want to get more ideas for healthy vegetarian recipes and vegetarian dinner ideas ? Just let me know.

Nutrition Basics: Goodness Inside!

This curry is packed with protein, fiber, and vitamins. The chickpeas are a great source of plant based protein, while the spinach is loaded with iron and antioxidants.

The coconut milk adds healthy fats and gives the curry a creamy texture. Roughly speaking, each serving is around 450 calories.

It’s a tasty and nutritious meal that you can feel good about eating.

Alright, you’re all set! I hope these tips help you create the perfect chickpea curry . Enjoy every bite! It is the perfect recipe vegetarian to try.

Let me know how it turns out!