A comforting and nutritious dish, packed with Indian flavors and ideal for a complete vegan meal.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 piece of fresh ginger (2 cm), grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (400g) chopped peeled tomatoes
1 can (400g) cooked chickpeas, drained and rinsed
1 can (400ml) light coconut milk
2 cups fresh spinach
Salt and black pepper to taste
Fresh chopped cilantro for garnish
Cooked brown rice for garnish
Directions:
- Sauté the Aromatics: In a large pot or wok, heat the olive oil over medium heat.
Add the onion and sauté until soft and translucent (about 5 minutes). Add the garlic and ginger and sauté for 1 more minute, until fragrant. - Add the Spices: Add the cumin, coriander, turmeric, and cayenne pepper (if using). Stir for 30 seconds, until the spices release their aromas.
- Cook the Curry: Add the chopped peeled tomatoes, chickpeas, and coconut milk. Mix well and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to blend.
- Finish with Spinach: Add the fresh spinach and cook for another 2-3 minutes, or until the spinach wilts. Season with salt and black pepper to taste.
- Serve: Serve the curry hot over cooked brown rice and garnish with chopped fresh cilantro.
Nutritional Information (Estimated per serving, without brown rice):
Calories: 300-350 kcal
Protein: 10-12g
Carbohydrates: 35-40g
Fiber: 10-12g
Fat: 15-20g (primarily from coconut milk and olive oil)
