Coconut Chickpea Curry with Spinach Recipe | Vegan - Vegetarian
The video "Coconut Spinach Chickpea Curry" by Latif's Inspired offers a step-by-step guide to creating a rich and flavorful vegan curry. The dish combines tender chickpeas, wilted baby spinach, and a creamy coconut milk base, spiced with a blend of traditional seasonings for an aromatic and satisfying meal.
Ingredients:
- Chickpeas (canned)
- Baby spinach (washed)
- Green chilies
- Coconut milk
- Vegetable oil
- Onions
- Ginger and garlic paste
- Fresh tomato puree (from blended tomatoes)
- Spices: Coriander powder, turmeric powder, red chili powder (extra hot), curry powder, Kashmiri chili powder, salt
- Dried fenugreek leaves (Kasuri Methi)
- Fresh coriander (cilantro) for garnish
Preparation Steps:
-
Prepare the Base:
- Heat vegetable oil in a pan and add chopped onions. Cook until softened.
- Add ginger and garlic paste to the onions, followed by the spice mix (coriander powder, turmeric powder, red chili powder, curry powder, Kashmiri chili powder, and salt). Cook the spices until aromatic.
- Stir in the fresh tomato puree and cook until the mixture thickens.
-
Add Chickpeas and Spinach:
- Introduce the canned chickpeas to the spice and tomato mixture.
- Add the washed baby spinach to the pan, allowing it to wilt into the mixture.
-
Incorporate Coconut Milk:
- Pour in the coconut milk, ensuring a well-combined and creamy consistency.
- Allow the curry to simmer, letting the flavors meld together.
-
Final Touches:
- Add dried fenugreek leaves for an extra layer of flavor.
- Garnish with fresh coriander and green chilies for a burst of freshness and a touch of heat.
- Continue to simmer until the curry reaches the desired consistency.
This coconut spinach chickpea curry is celebrated for its velvety texture and deep flavors, making it a delightful vegan option that doesn't compromise on taste or satisfaction. The dish is perfect served with rice or naan bread, creating a wholesome and heartwarming meal.
