Turmeric Chickpea and Spinach Curry
This Turmeric Chickpea and Spinach Curry is a hearty and flavorful dish that's both nutritious and easy to make. Packed with protein-rich chickpeas and vibrant spinach, it's infused with the anti-inflammatory benefits of turmeric, making it a perfect healthy meal for any day of the week.
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (for heat, optional)
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas (drained and rinsed)
- 4 cups fresh spinach (roughly chopped)
- Salt and pepper to taste
- 1/2 lemon (juiced)
- fresh cilantro (for garnish, optional)
- cooked rice or naan bread
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Stir in the ground turmeric, cumin, coriander, paprika, and cayenne pepper (if using).
Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the diced tomatoes and coconut milk. Stir to combine and bring to a gentle simmer.
Add the chickpeas to the pan and cook for 5 minutes.
Add the chopped spinach, stirring until wilted and well combined.
Season with salt and pepper to taste. Squeeze in the lemon juice and stir to combine.