Vegan Coconut, Chickpea & Spinach Curry ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Healthy and super yummy comfort food - yes, please!
It is amazingly flavorful and very simple to make! You’re gonna love it 💚
This recipe was made using an Instant Pot, but it’s not a necessity. If you don’t have a pressure cooker, use canned chickpeas or cook dry ones in whatever way you usually cook your lovely legumes 😀
2 tablespoons of olive oil
1 medium onion
3 cloves of garlic
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons tomato paste
1 can full fat coconut milk
1 28-ounce can crushed tomatoes
3 cups of spinach (fresh or frozen)
3 cups filtered water (only for pressure cooker version, not needed if you’re using canned chickpeas)
1 pound dry chickpeas (equals approximately 3 16-ounce cans, drained)
Fresh cilantro for garnish
On the sauté setting of your Instant Pot or in a large pan, heat the olive oil over medium heat. Add the onions, garlic, salt, black pepper, red pepper flakes, curry powder, cumin, and turmeric. Sauté about 5 minutes, until the onions begin to soften and the spices become fragrant.
Add the tomato paste and sauté another 2-3 minutes, giving the onion mixture a beautifully deep orange color.
Add the coconut milk, tomatoes, spinach, water (only if using a pressure cooker), and chickpeas and stir until combined.
For pressure cookers, cook on high for 50-55 minutes. If using cooked/canned chickpeas, let simmer for 10-15 minutes or until it reduces to your desired consistency. Salt to taste.
Serve over your grain of choice and sprinkle with freshly chopped cilantro. Enjoy!