All 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 & 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.
- 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
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.
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.
Add the tomatoes, coconut milk, chickpeas, to the pot and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
Add the spinach to the pot and stir until it’s wilted.
Add the lemon juice and sea salt and give it one last stir.
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