You may have noticed a trend here. I really like curry! They can be quick to make, they taste even better the next day, and you can make multiple servings really easily. I’m all about ease in the kitchen. This is a recipe I tasted when I was assisting a Food as Medicine Conference at Kripalu, in the Berkshires in Massachusetts. Kripalu is a beautiful retreat center, and the food is amazing. And I’m not just saying that because it’s nice to not have to cook for a few days! Though that is true, too. They have so much great food to choose from, they always have vegan, veggie and gluten free options (and meat and a sandwich bar. See? Everyone is covered!).
This curry is thick and creamy with protein from the chickpeas and greens in the form of spinach (but you know you can sub the spinach for any other type of green – these recipes are all so forgiving and easy to adapt for what you have on hand). While fresh spinach is best in this recipe, if you only had frozen, it would be fine.
If you haven’t checked out my posts on meal planning, please do so! But, here’s a freebie – keep a stocked pantry! You could easily make this recipe on a weeknight without stopping at the grocery store if your pantry is well stocked.
Chickpea and Spinach Curry
2 tbs coconut oil
1 onion, minced
2 cloves garlic, minced
1 inch ginger, minced
1 tsp cumin
1 tsp coriander
1 tsp chili powder
2 tsp garam masala
1.5 tbs tomato paste
2 cans chickpeas
1 can full fat coconut milk
4 cups spinach
salt and pepper to taste
1. Heat oil in a wide pan. Add onions and a pinch of salt. Saute until translucent, about 3 minutes.
2. Add ginger and garlic to pan. Saute 1-2 minutes, until fragrant.
3. Add tomato paste and spices. Cook 2-3 minutes.
4. Add chickpeas and coconut milk. Stir until well mixed. Bring to a boil and then reduce heat to a simmer. Cook until heated through, about 5 minutes.
5. Add spinach and cook until wilted.
6. Adjust salt. Add a squeeze of lemon juice if you like.
Garnish with cilantro, yogurt or green onions.