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–+ servings
5 from 7 votes

20 Minute Spinach & Chickpea Coconut Curry

Curries are the perfect dish for an easy, warm, super-satisfying, and hearty meal. This coconut red curry is so velvety and even a little spicy. Spoon it over rice, or serve with naan bread, so you can soak up all the sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4
Ingredients
  • 1 tablespoon(s) light oil (such as vegetable or coconut)
  • 1 yellow onion chopped
  • 2 clove(s) garlic minced
  • 1 inch piece of ginger minced
  • 2 tablespoon(s) Thai red curry paste (check to make sure it's vegan)
  • 1 400ml can(s) full-fat coconut milk (1 2/3 cups)
  • 1 19oz can(s) chickpeas (2 cups) drained and rinsed
  • 1 - 2 tablespoon(s) soy sauce
  • 1 tablespoon(s) cornstarch
  • 1/4 cup(s) water
  • 3 handful(s) baby spinach
  • Optional for Spinach & Chickpea Coconut Curry: rice or other grain for serving, naan bread, cilantro, lime wedges.
US Customary - Metric
Instructions
  • Heat the oil in a skillet or frying pan over medium-high heat. Add in the onion, garlic, and ginger, and sauté until softened and beginning to brown, about 5 minutes. Now stir in the curry paste and cook for another 20 seconds, until it becomes fragrant.
  • Add in the coconut milk, chickpeas, and soy sauce and bring to a simmer until heated through, about 5 minutes.
  • In a small cup, mix together the cornstarch and water, then stir that into the curry. Cook for another 2 minutes or so to thicken the sauce a bit.
  • Add in the spinach and stir until it wilts into the sauce. Spoon over rice, or into a bowl alongside some naan, and garnish with cilantro and a squeeze of lime.
Notes
Curry Paste: If you prefer green or yellow curries, just sub the red curry paste for whichever you prefer, and the dish will work just the same.
Oil-free: to make oil-free omit the oil and instead do a water or broth sauté. 
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Serving: 1serving without rice or naan(recipe makes 4 servings) | Calories: 391kcal | Carbohydrates: 28g | Protein: 11g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1162mg | Potassium: 622mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3312IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 6mg

Find it online:

https://www.easyveganmealplan.com/recipe/20-minute-spinach-chickpea-coconut-curry/