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Vegan Dinner Recipe Easy

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Ingredients
  

  • Ingredients:
  • - 1 can chickpeas drained and rinsed
  • - 2 cups fresh spinach
  • - 1 can coconut milk
  • - 1 onion chopped
  • - 3 cloves garlic minced
  • - 1-inch piece ginger grated
  • - 2 tablespoons curry powder
  • - 1 teaspoon cumin
  • - 1 teaspoon turmeric
  • - Salt and pepper to taste
  • - 2 tablespoons olive oil
  • - Cooked rice or naan for serving

Instructions
 

  • Cooking Instructions:
  • In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  • Sprinkle the curry powder, cumin, and turmeric over the onion mixture. Stir well to combine and allow the spices to toast for about 1 minute, releasing their flavors.
  • Add the chickpeas and coconut milk to the pan, stirring everything together. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together.
  • Once the curry has thickened slightly, fold in the fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted and vibrant. Season with salt and pepper to taste.
  • Serve the chickpea and spinach curry over cooked rice or with warm naan, garnishing with fresh herbs if desired.
  • For best results, make sure to taste and adjust the seasoning before serving. If you prefer a spicier curry, feel free to add a pinch of red chili flakes or a diced chili pepper.
  • This dish can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors may deepen and improve after a day or two, making it a great option for meal prep!