Creamy Chickpea and Spinach Curry
An easy vegan curry cooked with chickpeas, spinach and Indian spices along with an Indian flatbread. The perfect meal for those busy nights cooked in under 30 minutes.
Servings: 4 people
Calories: 545kcal
Ingredients
For the curry:
- 1 tbsp olive oil
- 1 onion sliced into halfmoons
- 2 cloves garlic minced
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/8 tsp red pepper flakes
- 1 15 oz. (400g) can chickpeas drained and rinsed
- 1 15 oz. (400ml) can coconut milk
- 2 oz. (60g) spinach
- 1 tbsp lemon juice
- Salt, to taste
For the Indian bread:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1 tsp baking powder
Instructions
The curry.
- Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
- Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
The bread.
- Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
- Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
- Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.
Notes
Recipe adapted from Emilie Raffa "The Clever Cookbook".
Nutrition
Calories: 545kcal | Carbohydrates: 51g | Protein: 18.1g | Fat: 32.3g | Cholesterol: 9.3mg | Sodium: 1077.5mg | Sugar: 4.8g