This coconut spinach biker is an experiment if you want a rich, creamy, aromatic curry that is 100% vegetarian. The plump chickpeas and tender baby spinach cocooned in luscious coconut milk are fireworks of flavour and texture. Whether you prefer it with rice or naan, this curry will certainly be a winner in your kitchen.
So, let’s explore this easy recipe, which can bring the authentic flavour of Indian and Bangladeshi kitchens to your table!
Ingredients for Coconut Spinach Chickpea Curry
Main Ingredients:
- 1 chicky can
- 2 cup baby spinach (washed)
- 1 can of coconut milk (shake well before use)
- 2 tomatoes (mixed in puree)
- 1 cup of onion (minced)
- 6-8 tablespoons vegetable oil
- 1 teaspoon salt, more if needed
- 2–3 green chili (chopped — optional)
For the Spice Mix:
- 2 tsp coriander powder
- 1 teaspoon turmeric powder
- 2 tsp red chili powder (adjust according to heat preference)
- 2 teaspoons curry powder
- 1 teaspoon Kashmiri chile powder (for deep color)
- 1 tbsp dry buckthorn clove leaves (Kasuri Bukkehorn clover)
- Fresh cilantro leaves (for garnish)
For the Ginger-Garlic Paste:
- 1 teaspoon ginger (grated or pasted)
- 1 teaspoon garlic (grated or pasted)
Step-by-Step Method to Make Coconut Spinach Chickpea Curry
Step 1: Saute the Onions
- Now, heat some vegetable oil in a pan on medium-high heat.
- Add the chopped and sauteed onions until soft, and transfer the onions.
- Now add the salt so the onion will soften faster.
- Add a drop of water so the onions don’t burn and will soon become sweet.
Step 2: Add Ginger-Garlic Paste
- When the onion is soft, add ginger-garlic paste and chopped green chillies.
- Stir constantly and cook for 2-3 minutes until the rawness disappears.
Step 3: Add the Spice Mix
- Sprinkle some coriander powder, turmeric powder, red chili powder, curry powder, and Kashmiri chili powder on the wood ear.
- Dissolve and fry some salt instead.
- Stir well, then add the sliced wood ears to the oils in the hot pot. Keep stirring until they are cooked through (about 30 seconds) and their flavor has been enhanced.
- Add fresh bock beer and tomato paste to cool spices, and baste the karribase.
- Fry for 5-7 minutes, stirring occasionally, until the tomato mixture is thick and reduced.
Step 4: Add Chickpeas & Spinach
- Throw in chickpeas and give it a good mixture so that they are coated with spices.
- Now add baby spinach and shake until it fades.
Step 5: Pour in the Coconut Milk
- Stir coconut milk well before adding the pan.
- Please put it in and mix everything slowly.
- Let the curry cook on low heat for 10-12 minutes to mix all the flavors.
Step 6: Final Touches & Garnish
- When the curry becomes thick enough to achieve the desired stability, the Kasuri buckling horns (dried fenugreek) are crushed between the palms and sprinkled for extra aroma.
- Finish with a generous amount of fresh coriander for freshness.
- Turn off the heat and relax the curry for a few minutes before serving.
Serving Suggestions
This creamy coconut spinate chola curry pair beautifully:
✔ Boiled basmati rice – perfect for soaking rich sauce.
✔ Garlic Naan or Roti: Ideal for pouring their career.
✔ The cumin (cumin adds an extra layer of taste.
✔ Quinoa or brown rice – a healthy alternative.
Why You’ll Love This Recipe
- Plant-based, cruelty-free, vegetarian diet approved!
- Juicy and velvet structure – coconut milk ensures a rich and creamy texture.
- Balanced yet spicy – a great fusion of heat-giving spices.
- Simple and quick – ready in under 30 minutes with seamless steps.
- Nutrient-packed – protein from chickpeas and spinach provides essential vitamins.
FAQs
Can I use dried chickpeas instead of canned food?
Yes! Soak dried chicks all night and cook them to the tender before use in this recipe.
Can I make this curry in advance?
Absolutely! This curry tastes even better the day after because the taste is deep. Store it in the refrigerator for 3 days.
Can I replace the baby spinach with another leafy green?
You can use bail, mustard greens, or Swiss precedence, but cooking may take longer.
Is this curry seasoned?
It has light to moderate heat. You can reduce or increase the chili powder and green chilies to suit your taste.
Can I add other vegetables?
Absolutely! Bell chili, zucchini, carrots, or potatoes provide good.
Final Thoughts
This coconut spinach chola curry is a wholesome meal—climatic, creamy, and delicious! This dish is perfect for vegetarian lovers or anyone who loves a good curry.
So have your ingredients ready, follow these simple steps, and enjoy how easy it is to make a homemade curry. Please do not forget to like, share, and subscribe if you love this recipe so I can keep posting amazing dishes.
