Pea and Spinach Coconut Curry

Pea and spinach coconut curry

Peas and spinach in coconut curry is a classic Indian vegetarian curry. Redolent with spices and coconut milk, it is a favorite meal of Hindus, Buddhists, and Jains. Peas, chickpeas, and spinach make for a balanced meal; serve this tasty curry with rice or paratha. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

4 cups (900 g) torn spinach
1 cup (165 g) cooked chickpeas
2 Tbsp (30 ml) coconut oil
1/2 tsp (2.5 ml) mustard seeds
1 large onion, chopped
2 cloves garlic, chopped
1 Tbsp (15 ml) garam masala
1 tsp (5 ml) cumin
1 tsp (5 ml) coriander
1 tsp (5 ml) turmeric
1 cup (160 g) peas
2 Tbsp (30 ml) + 1 cup (270 ml) water
1 tsp (5 g) sea salt
1 cup (240 ml) coconut milk
2 Tbsp (30 ml) chopped cilantro

Directions

Heat oil over medium-high heat. Pop mustard seeds for 2 minutes and caramelize onion and garlic for 5 minutes.
Combine garam masala, cumin, coriander, and turmeric. Moisten with water. Add to spices and fry for 3 minutes until fragrant.
Add spinach, chickpeas, peas, 1 cup (240 ml) of water, and salt. Bring to a boil and simmer for 10 minutes.
Add coconut milk and simmer for 5 minutes. Taste and adjust seasonings.
Serve garnished with cilantro.