Succinct and complete, this easy chickpea curry is sure to become a staple on the menu if you adore the goodness of plump chickpeas and creamy coconut milk as much as I do. The addition of earthy spinach adds additional creaminess, not to mention extra nutrients.
As the dish incorporates spice blends that are made up ahead of time, such as curry powder and panch phoran, it comes together in hardly anytime at all and is an ideal accompaniment to basmati rice or Indian flatbread, such as naan. It is now part of my repertoire of quick yet nourishing meals when I am in a hurry.
For those unfamiliar with panch phoran, also known as Bengali five-spice, it is an aromatic spice mixture consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. I usually have a jar in my pantry on hand for quick addition to my dishes. Not only does it work well in curries such as this, but it also is an easy way to enhance vegetables such as potatoes. For an example, see one of my all-time favorite potato dishes, Bengali-style crunchy potatoes.
|Chickpea and Spinach Coconut Curry|
|Recipe by Lisa Turner|
Published on July 7, 2014
Fragrant, creamy and delicious, this chickpea and spinach curry simmered in an aromatic Bengali five-spice coconut milk sauce is simple to put together
Other Indian inspired chickpea dishes to try:
Spicy Chickpeas in a Tomato Coconut Sauce
Aloo Gobi with Chickpeas
Spicy Sour Chickpea Masala
On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero
Audio Accompaniment: Gaston Arevalo