Coconut Chickpea Curry with Eggplant and Spinach
Easy one-pot recipes like this coconut chickpea curry are such a huge time saver on busy days.
Servings 2
Calories 310kcal
Ingredients
- 1.5 cup bell pepper (capsicum, any color) chopped
- 1.5 cup eggplant chopped
- 1 cup potato chopped
- 1.5 cups cooked or canned chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1/2 cup onion chopped
- 3 cups fresh spinach
- 2 clove garlic minced
- 1 tbsp fresh grated ginger
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1/2 tsp turmeric powder
- 1/2 tsp paprika powder
- 1/2 tsp allspice optional
- sea salt to taste
- black pepper to taste
- 1 tsp chili paste or to taste
- 1 cup unsweetened coconut milk
- 1-1.5 cup water
Instructions
- Heat cooking oil over medium heat. Fry dried herbs for 30 seconds or until fragrant.
- Stir in onion, garlic, and chili paste; cook for 2 to 3 minutes. Stir regularly.
- Add bell pepper, potato, chickpeas, eggplant, coconut milk, and water. Stir well, cover and reduce heat. Simmer for 20-30 minutes or until potatoes are cooked. Season with salt and pepper to taste. Stir occasionally.
- Last 5 minutes add spinach and cook until wilted.