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

Categories: Meatless Monday
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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.)

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

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It will start to wilt.

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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.

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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.

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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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6 comments
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.

sanjiya
sanjiya

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!!

Stan
Stan

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!

Stan
Stan

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

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