Chickpea, Spinach & Coconut Curry with Cucumber Mint Raita

Chickpea, Spinach & Coconut Curry with Cucumber Mint Raita | happy hearted kitchen

Our first Valentine’s Day together, Matt came home, threw a box of chocolate covered ginger candies at me and said that it was the first and last thing I can ever expect from him on Valentine’s Day. Yesterday, over morning coffee, he asked me what I was thinking about and I said I was thinking about what to write for my next blog post, and that I wanted to post something original for Valentine’s Day. He looked and me and said – ‘isn’t that in March?’

Something original, I got one of those alright. A man who, for as long as I’ve known him, has never done anything like anybody else. A man who does is own thing, and doesn’t care what people think. A man who wears crocs with socks and somehow pulls it off (believe it or not). A man who can say the sweetest thing one minute, and be asking me to pull his finger the next. Who snacks on baguette in the shower, who patiently waits to eat while I try to capture our meal with my phone, who is my in house (sometimes too honest) food critic and my biggest cheerleader. Thank you for always believing in me.
I love our kitchen dance parties, our mountain adventures and our sofa movie nights. I love the questions you force me to answer, the things in life you cause  me to question and the strength you’ve help me realize I’ve always had. I love the way you dream, of your life and of ours together, and I can’t wait for a lifetime of adventures with you.
I’ll keep you fed, you keep me wild.

Chickpea, Spinach & Coconut Curry with Cucumber Mint Raita | happy hearted kitchen

 

So in a pinterestagram world of chocoloate and cookies, today I give you – curry. Comfort. Classic. Cozy. It turns up the heat, keeps the belly full, and with just enough chickpeas that you may need someone to pull your finger, I’m going all out and calling it romantic. A real meal, for your real everyday kinda love. Happy Day to you all!

Chickpea, Spinach & Coconut Curry with Cucumber Mint Raita | happy hearted kitchen

 

Chickpea, Spinach & Coconut Curry with Cucumber Mint Raita

This is a typical weeknight meal for us. Quick, flavorful and hearty. If you forgot to soak chickpeas overnight, just used canned ones, chose organic whenever possible and avaible, the same can be said for the tomatoes and coconut milk. Less additives equals more flavor, so check your labels.
 
Making Naan bread at home is actullay really simple and quick. To save rewriting it word for word, I followed this recipe and halved it. Turned out great. Make it a ahead of time, store some in the freezer, naan is essential for dipping and scooping in curry!

 

Serves 2-4.
 

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion
  • 2 cloves garlic
  • 1 knob fresh ginger, grated (about a tablespoon)
  • 1 small red chili (use all or as little as you like for desired heat)
  • 1 1/2 cups cooked chickpeas
  • 1 teaspoon garam masala
  • 1/2 teaspoon each ground cumin, coriander, paprika and tumeric
  • 1 tablespoon tomato paste
  • 1 425ml/400g can diced tomatoes
  • 425ml full fat coconut milk
  • 3 cups fresh spinach
  • Juice of half a lemon
  • Fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 1/2 english cucumber
  • 1/4 cup fresh mint
  • Salt and pepper to taste
  • Rice of choice and naan bread to serve
What to do
  1. Heat oil in a large pan or skillet over medium heat, add onions, garlic, grated ginger and pepper and sautée until soft. Add in chickpeas, and coat in oil, then turn the heat down and add the spices. Stir together so chickpeas are well coated.
  2. Add the tomatoes and coconut milk, and bring everything to a boil. Reduce to a a simmer and cook uncovered for another 15-20 minutes, until the sauce has thickened.
  3. Make the raita, combine the yogurt with chopped cucumber and mint, season with a touch of salt and pepper and keep in the fridge until ready to eat
  4. Add the spinach to the curry just before serving so it keeps it color and nutrients, and finally add a squeeze of lemon
  5. Season with salt and pepper if needed, top with fresh coriander
  6. Serve with rice or grain of choice and warm naan bread

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  • This post makes my heart smile 🙂 xx

  • This looks amazing 🙂 I’ve never tried using chickpeas in curry. I normally use lentils but this sounds great!

    • Thanks Melissa! Red lentils would be really nice here too! x

  • Nice post, great recipe!

  • Wow, if Popeye could see this!

  • Anonymous

    Pulls at the heart strings as much if not way more than a finger! Dad.

  • Great post. I love curries but would really like to try that cucumber raita.

  • This is still simmering on the stove while I write this, yet I can’t stop getting up to sneak tastes of the curry. So phenomenally flavorful and right up my alley. Thanks so much for posting!!

  • Oh thank you, Adria! I’m so happy this curry made it to your kitchen! Hope you enjoyed the rest of it 😉 J x