It was a rainy afternoon when the idea for this vibrant and comforting dish struck me. I watched the raindrops race down the windowpane, and the scent of spices wafting through my kitchen filled my heart with warmth. I had a craving for something rich and creamy that would embrace the chill outside, and thus, the Spicy Coconut Curry with Roasted Chickpeas and Spinach was born. The combination of fragrant spices, velvety coconut milk, and crispy roasted chickpeas creates a delightful contrast that brightens any gloomy day. Share this dish with loved ones, and let the flavors spark joy in every bite!
Ingredients
1 can (15 oz) of coconut milk
1 cup of vegetable broth
1 medium onion, finely chopped
3 cloves of garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
1 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
2 cups fresh spinach
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, for garnish
Cooked jasmine rice, for serving
Instructions
Begin by preheating your oven to 400°F (200°C). On a baking sheet, spread the drained chickpeas and drizzle them with a tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for about 20-25 minutes, or until they are golden and crispy, shaking the pan halfway through for even cooking.
While the chickpeas are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Next, introduce the red curry paste, turmeric, cumin, coriander, and chili powder to the skillet. Stir to combine, letting the spices bloom for a minute. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld beautifully.
Once the curry has thickened slightly, fold in the fresh spinach until it wilts. Taste and adjust seasoning with salt and pepper as desired.
When the chickpeas are ready, remove them from the oven and add them to the curry. Give it a gentle stir to combine all the flavors.
Serve the curry hot over a bed of fluffy jasmine rice, garnished with fresh cilantro. Let the warmth of the spices and the richness of the coconut milk take you on a culinary journey that will brighten any rainy day!