Quick and Easy Plant-Based Dinners Everyone Will Love

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Chickpea and Spinach Curry

This vegan Indian classic is a flavorful and comforting dish made with protein-packed chickpeas, tender spinach, and creamy coconut milk. Bursting with spices like cumin and turmeric, this easy-to-make curry is perfect for a quick weeknight dinner that’s ready in under 30 minutes!

Ingredients (for 4 servings):

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, packed
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 min. until softened. Stir in the garlic, ginger, cumin, turmeric, coriander, and chili powder (if using), and cook for another 1-2 min. until fragrant.
2. Stir in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer and cook for about 10 min. allowing the flavors to blend.
3. Stir in the fresh spinach and cook for another 2-3 min. until the spinach wilts.
4. Season the curry with salt and pepper to taste. Garnish with fresh cilantro, if desired, and serve hot with rice or flatbread.