A flavorful, protein-packed vegan curry with a spicy kick, perfect for pairing with rice or flatbread for a satisfying meal.
Ingredients:
Base:
- 1 cup basmati rice (or your favorite grain, cooked)
Curry:
- 2 tbsp olive oil or coconut oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach, roughly chopped
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Garnish (optional):
- Fresh cilantro leaves
- A squeeze of lime
Instructions:
- Prepare the Base:
- Cook basmati rice according to package instructions. Set aside and keep warm.
- Sauté the Aromatics:
- Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Build the Curry:
- Add curry powder, garam masala, turmeric, and cayenne pepper to the pan, toasting the spices for 30 seconds.
- Stir in the diced tomatoes, coconut milk, and chickpeas. Simmer for 10 minutes.
- Add Spinach:
- Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- Serve:
- Spoon the curry over the cooked rice. Garnish with fresh cilantro and a squeeze of lime if desired.
Tips:
- For extra protein, add cubes of tofu or cooked lentils.
- Adjust the spice level by adding more or less cayenne pepper.
- Serve with naan or roti for a complete meal.
Nutritional Information (per serving):
- Calories: 380-420 kcal
- Protein: 12-14g
- Carbohydrates: 55-60g
- Fat: 12-15g
Enjoy this warm and comforting dish!
