Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

Categories: Meatless Monday
4. Add the turmeric, curry powder and cloves to the mixture. (You can also experiment here -- add some cayenne, red pepper flakes or dried chiles for spice, cumin for some extra savory flavor.)

5. Stir everything together, then add the spinach, cover the pot and cook, stirring occasionally to mix the spinach in thoroughly.

It will start to wilt.

6. When the spinach is wilted, like above (the curry sauce should be boiling), turn the heat down and simmer, partially covered or uncovered -- depending on how thick you like your curry -- for twenty to thirty minutes, stirring occasionally.

7. About five minutes before the curry is done, add a tablespoon or two of tahini to help smooth it all out a little bit.

Dish it up with rice or pita bread and enjoy!

Once you're comfortable with this recipe, there's no limit to the options -- throw in a potato or two for extra thickness, use cauliflower and peas instead of spinach and chickpeas. It's a quick meal that requires minimal prep work, yet still tastes fantastic.


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Jenn the Ripper
Jenn the Ripper

Thank you, Ambs, for your posts every week! You have expanded my vegan horizons, and I share your recipes with everyone I know who is not down with meat-in-mouth.


this was super tasty thank u!! i shared it on my food blog on fb.  i think it could use less diced tomatoes as it was a bit tangy.  but seriously was delicious!!


I'm just asking because I really don't know, but why is Thai Kitchen the best brand of coconut milk?  

Amber Taufen
Amber Taufen

Pay special attention tomorrow. The recipe I have planned will blow your mind.

Amber Taufen
Amber Taufen

The others tend to be kind of thin and not as full-bodied. Even the reduced-fat Thai Kitchen version still brings the flavor. As to why that is in terms of production, I couldn't tell you -- I just deal with the results!


Tried this the other night.  Delicious!  Thank you for the recipe!

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