Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to Portugal? Discover the vibrant flavors of "Caril de Gro e Espinafres," a delightful chickpea and spinach curry that combines the richness of coconut milk with aromatic spices. This dish is not only a feast for the senses but also a wholesome meal that can be prepared in just 40 minutes! Whether you're a seasoned chef or a kitchen novice, this recipe promises to impress your family and friends. Dive into this colorful dish that’s perfect for any occasion, and let the fragrant spices awaken your inner chef!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 2 cups cooked chickpeas
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can coconut milk
- 1 tsp curry powder
- Salt to taste
- 2 tbsp olive oil
Instructions
- Prepare all ingredients by washing and chopping the spinach, peeling and finely chopping the onion, and mincing the garlic cloves.
- Heat olive oil in a large skillet or Portuguese clay pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Sprinkle curry powder into the skillet, stirring to coat the onions and garlic, allowing the spices to bloom and release their fragrant oils for about 1 minute.
- Pour the coconut milk into the skillet, stirring to combine with the onion and spice mixture, creating a smooth, creamy base for the curry.
- Add the cooked chickpeas to the skillet, stirring gently to incorporate them into the coconut milk sauce. Simmer for 10-12 minutes, allowing the flavors to meld together.
- Gradually add the chopped spinach to the skillet, stirring until it wilts and becomes tender, approximately 3-4 minutes.
- Season with salt to taste, adjusting the seasoning as needed. Stir to ensure even distribution of salt throughout the dish.
- Remove from heat and let the curry rest for 2-3 minutes to allow the flavors to further develop and integrate.
- Serve hot, traditionally accompanied by white rice or crusty Portuguese bread, garnishing with fresh herbs if desired.
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Chop the onions, mince the garlic, and wash the spinach beforehand so you can focus on the cooking process.
- Customize Your Spice Level: If you enjoy a little heat, consider adding a pinch of cayenne pepper or some chopped chili peppers when sautéing the onions and garlic.
- Use Fresh Spinach: Fresh spinach will provide a vibrant color and flavor, but if you only have frozen spinach, make sure to thaw and drain it well before adding it to the dish.
- Perfect Coconut Milk: For a creamier texture, use full-fat coconut milk. If you're looking for a lighter option, light coconut milk works well too, but the dish may be less rich.
- Serving Suggestions: This curry pairs beautifully with fluffy white rice or crusty Portuguese bread. Consider garnishing with fresh herbs like cilantro or parsley for an extra burst of flavor.
- Leftovers: This dish stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or coconut milk to loosen the sauce if needed.
- Experiment with Add-ins: Feel free to add other vegetables such as bell peppers or carrots for added nutrition and texture. Just make sure to adjust the cooking time accordingly.
- Taste as You Go: Always taste the curry before serving to ensure the seasoning is just right. Adjust the salt and spices to suit your personal preference.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
