Braised Coconut Spinach with Chickpeas and Lemon Recipe

Generally when it comes to curry-like dishes, I opt for authenticity. The variety of dishes across Asia that fall under the general moniker of "curry" is astonishing, made up of a vast variety of seasonings and combinations that could fill a lifetime of cooking (and it would be a pretty happy one). With so much out there to explore, I'm sometimes a little suspicious of recipes that mess with authenticity.

But for some reason, I loved this dish fromThe Kitchnthat sneaks sun-dried tomatoes into a dish of coconut milk, chickpeas, and spinach. It somehow works really well. They don't call it a curry, but the technique and flavor are pretty close to one. In the end, this is a healthy, easy-to-prepare recipe (that also happens to be vegan).

Adapted fromThe Kitchn.

Active20 mins

Total30 mins

服务4 servings

2teaspoonsoilor ghee
1smallyellow onion
4largecloves garlic, peeled and minced
1tablespoongrated ginger, from a 3-inch piece
1/2cupsun-dried tomatoes, chopped
1 largelemon,zested andjuiced(about2tablespoonsjuice)
1dried hot red pepper ordashred pepper flakes(optional)
One15-ouncecan chickpeas, drained and rinsed
1poundbaby spinach
One14-ouncecancoconut milk
1teaspoonsalt, or to taste
1teaspoonground ginger
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
Cooked rice, for serving

In a large, heavy pot (such as a Dutch oven), heat the oil or ghee over medium-high heat until shimmering. Add the onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, grated ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1 to 2 minutes.
Add the chickpeas and increase the heat to high. Cook until the chickpeas are beginning to turn golden, 3 to 4 minutes. Stir often to prevent burning.
Add the spinach to the pot (you may have to add it in batches until there's enough room), then add the lemon juice, coconut milk, salt, and ground ginger. Bring to a simmer, and cook until the spinach is very soft and the chickpeas are tender, 10 to 15 minutes. Season to taste with more salt and lemon juice as needed.
Serve garnished with cilantro and toasted coconut, with rice.

Nutrition Facts(per serving)
606	Calories
27g	Fat
79g	Carbs
17g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	606
% Daily Value*
Total Fat27g	35%
Saturated Fat 20g	100%
Cholesterol0mg	0%
Sodium912mg	40%
Total Carbohydrate79g	29%
Dietary Fiber 10g	35%
Total Sugars 8g
Protein17g
Vitamin C 42mg	211%
Calcium 200mg	15%
Iron 11mg	61%
Potassium 1445mg	31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)