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Plant-based cooking is becoming increasingly popular as more people discover the health benefits and robust flavors associated with a diet rich in fruits, vegetables, legumes, and whole grains. This Chickpea & Spinach Power Curry is a perfect example of how nutritious ingredients can come together to create a meal that is not only satisfying but also packed with essential nutrients. Chickpeas, known for their high protein and fiber content, complement the nutrient-dense spinach, which is loaded with vitamins and minerals. This recipe exemplifies the versatility of curries, making it ideal for both busy weeknights and special gatherings. The simplicity of preparation combined with the depth of flavor makes this dish a must-try for anyone looking to embrace a healthier lifestyle.

High-Protein Chickpea and Spinach Curry

Discover the delightful Chickpea & Spinach Power Curry, a nourishing vegan dish that combines the rich flavors of chickpeas and spinach with creamy coconut milk and aromatic spices. This easy-to-make recipe is perfect for busy nights or special gatherings, offering a satisfying meal packed with essential nutrients. Perfectly paired with rice, quinoa, or warm naan, this curry will not only tantalize your taste buds but also support a healthier lifestyle. Enjoy the vibrant colors and health benefits of this plant-based delight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

4 cups fresh spinach, roughly chopped

1 medium onion, diced

2 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon red chili powder (adjust according to your spice preference)

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes, until the mixture is fragrant and the garlic is slightly golden.

    Add the Spices: Sprinkle in the curry powder, ground cumin, ground turmeric, and red chili powder. Stir the spice mixture into the onion, garlic, and ginger, letting it cook together for about 1 minute to enhance the flavors and aromas.

      Include the Chickpeas: Add the drained and rinsed chickpeas to the pan, stirring well to ensure they are coated with the fragrant spice mixture. Allow the chickpeas to cook for approximately 2-3 minutes, stirring occasionally to prevent sticking.

        Pour in the Coconut Milk: Gradually pour in the coconut milk while stirring to combine all the ingredients smoothly. Increase the heat slightly to bring the mixture to a gentle simmer.

          Fold in the Spinach: Once the curry reaches a simmer, add the roughly chopped spinach. Stir thoroughly and let the spinach wilt into the sauce for about 5 minutes, mixing occasionally until fully incorporated.

            Season the Curry: Taste the curry and adjust the seasoning with salt, pepper, and fresh lemon juice as needed. Stir well to distribute the flavors and let the curry simmer for another 5 minutes, allowing the ingredients to meld together.

              Serve: Once cooked, remove the pan from heat. Garnish the curry with chopped fresh cilantro for a burst of color and freshness. Serve hot alongside fluffy rice, hearty quinoa, or warm naan for a fulfilling meal.

                Prep Time, Total Time, Servings:

                  - Prep Time: 10 mins

                    - Total Time: 30 mins

                      - Servings: 4