Ingredients
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1 tablespoon vegetable oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 -inch piece of ginger, grated
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground paprika
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1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) diced tomatoes
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2 cups fresh spinach leaves
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1/2 cup canned coconut milk
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Optional toppings: sliced red chili, lemon wedges, and vegan yogurt
Directions
This recipe captures the bold and aromatic flavors of Indian cuisine, making it a unique and savory breakfast option.
Adjust the level of spiciness to your liking by increasing or decreasing the amount of cayenne pepper. This curry is a flavorful and satisfying way to bring the taste of India to your breakfast table.
Steps
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1
Done
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In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. |
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2
Done
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Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant. |
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3
Done
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Add the ground cumin, ground coriander, ground turmeric, ground paprika, and cayenne pepper to the skillet. Cook for 1-2 minutes until the spices become aromatic. |
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4
Done
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Add the drained chickpeas to the skillet, stirring to coat them with the spice mixture. Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors. |
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5
Done
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Pour in the diced tomatoes (with their juices) and stir to combine. Simmer for 5 minutes to thicken the sauce. |
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6
Done
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Stir in the fresh spinach leaves and cook until they wilt, about 2-3 minutes. |
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7
Done
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Pour in the canned coconut milk and simmer for an additional 2-3 minutes, stirring occasionally. |
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8
Done
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Season the curry with salt and black pepper to taste. |
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9
Done
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Serve your Vegan Indian-Inspired Chickpea and Spinach Breakfast Curry hot, garnished with fresh cilantro leaves. Optionally, top with sliced red chili, a squeeze of lemon juice, and a dollop of vegan yogurt for extra flavor. |
