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Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

There are times when the last thing you want to do after getting home from a long day at work is to make dinner -- especially something even semi-healthy. But if you have coconut milk and curry in your pantry (two staples for any plant-based eater) and some fresh or frozen produce, you can make a curry in about half an hour that's so easy (and tasty) that you'll weep with gratitude.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

You will need:

4-6 cups baby spinach 1 can coconut milk (can be reduced-fat; Thai Kitchen is by far the best brand) 1 can garbanzo beans 1 can diced tomatoes 3-4 cloves garlic 5 whole cloves or a pinch of powdered cloves 2 teaspoons turmeric 1 tablespoon curry powder 1-2 tablespoons tahini Rice or pita bread to serve

If you'll be enjoying this curry with rice, get that started before you do anything else.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

1. Drain and rinse your garbanzo beans.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

2. Place the beans, the diced tomatoes and the coconut milk (if using full-fat, you'll need a spoon to scoop out the cream) together in a large pot on the stove; start warming them up on medium-high heat.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

3. Press the garlic into the pot.  

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

4. Add the turmeric, curry powder and cloves to the mixture. (You can also experiment here -- add some cayenne, red pepper flakes or dried chiles for spice, cumin for some extra savory flavor.)

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

5. Stir everything together, then add the spinach, cover the pot and cook, stirring occasionally to mix the spinach in thoroughly.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

It will start to wilt.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

6. When the spinach is wilted, like above (the curry sauce should be boiling), turn the heat down and simmer, partially covered or uncovered -- depending on how thick you like your curry -- for twenty to thirty minutes, stirring occasionally.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

7. About five minutes before the curry is done, add a tablespoon or two of tahini to help smooth it all out a little bit.

Spinach-and-chickpea coconut curry for a quick, easy dinner on Meatless Monday

Dish it up with rice or pita bread and enjoy!

Once you're comfortable with this recipe, there's no limit to the options -- throw in a potato or two for extra thickness, use cauliflower and peas instead of spinach and chickpeas. It's a quick meal that requires minimal prep work, yet still tastes fantastic.


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