Ingredients
- 1 yellow onion, diced
- 1 large garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups baby spinach leaves (or 5 oz), roughly chopped if needed
- 1 can (28 oz) crushed fire-roasted tomatoes
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¾ teaspoon kosher salt
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup full-fat canned coconut milk
- Cooked basmati rice, white or brown, for serving
Instructions
- Cook basmati rice according to package instructions.
- Prep onion, garlic, and ginger.
- Heat oil in a large skillet over medium-high heat. Sauté onion for 5 minutes until softened and golden.
- Add garlic and ginger. Cook for 30 seconds until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in crushed tomatoes, curry powder, cumin, coriander, salt, and chickpeas. Simmer for 5 minutes.
- Remove from heat and stir in coconut milk until smooth and creamy.
- Serve hot over rice.
Notes
- Add cayenne or red pepper flakes for more heat.
- Use regular crushed tomatoes if fire-roasted aren’t available.
- Swap chickpeas for cooked red lentils for variation.
- Add vegetables like bell peppers or mushrooms for extra texture.
- Top with coconut yogurt or cashew cream for extra richness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 360
- Sugar: 8g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
