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Curried Coconut Spinach & Chickpeas

October 4, 2013 By Dianne Leave a Comment

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Curried Coconut Spinach & Chickpeas - vegan and gluten-free >> Dianne's Vegan KitchenLooking for a quick and easy weeknight meal? Look no further! Curried Coconut Spinach & Chickpeas will keep you warm and cozy on cold autumn evenings.

Curried Coconut Spinach & ChickpeasAll of the signs of autumn are here – mum’s sitting on my neighbor’s porches, pumpkins standing outside the grocery store, red and yellow leaves carpeting my lawn – but the temperatures have been unseasonably high here on the East Coast. I even had to turn the air conditioner on to cool off a few days ago!

 

Despite the hot weather, I find myself craving warming, fall like foods. I just love hearty and comforting curries in the cooler months, and this recipe satisfies my needs.

Curried Coconut Spinach & ChickpeasThis is a thick curry that can be eaten with a fork, rather than a spoon. I like to serve it over baked sweet potatoes, but it’s just as good over a baked russet potato or steamed brown rice.

Curried Coconut Spinach & Chickpeas

Curried Coconut Spinach & Chickpeas
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Curried Coconut Spinach & Chickpeas

Looking for a quick and easy weeknight meal? Look no further! Curried Coconut Spinach & Spinach will keep you warm and cozy on cold autumn evenings. 

Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 4 servings
Author Dianne

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium-sized onion
, diced
  • 4 large cloves garlic, minced
  • 1 ½ tablespoons thai red curry paste
  • 2 tablespoons grated ginger
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes, more to taste
  • 2 medium tomatoes, chopped or one 14-ounce can
  • 1 ½ cups cooked chickpeas or one 15-ounce can, drained
  • 14- ounce can coconut milk
  • 1 pound baby spinach
  • 1 tablespoon lemon juice
  • Baked sweet potatoes, baked russet potatoes, or cooked brown rice, for serving

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown.
  2. Add the garlic, ginger, curry paste, red pepper flakes, cumin, black pepper, and sea salt, and cook for another 2 or 3 minutes, until the mixture becomes fragrant.
  3. Add the tomatoes, coconut milk, chickpeas, to the pot and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
  4. Add the spinach to the pot and stir until it’s wilted.
  5. Add the lemon juice and sea salt and give it one last stir.
  6. Serve hot over baked sweet potatoes, baked russet potatoes, or cooked brown rice.

If you liked this Curried Coconut Spinach & Chickpeas recipe, you may also enjoy:

  • Pumpkin Curry 
  • Thai Green Curry with Green Beans and Sweet Potatoes
  • Mango Tempeh Curry 
  • Smoky Kale and Chickpeas with Miso Peanut Drizzle

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Curried Coconut Spinach & Chickpeas

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Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: autumn, comfort food, curry, Dianne Wenz, fall, food, gluten free, Vegan, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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