Malabar Spinach Coconut Curry

Grab a bunch of Malabar spinach at an Asian grocery and you'll notice it's thicker and glossier than regular spinach, with a mild peppery bite. Simmered down in coconut milk with warm spices, its leaves turn silky and rich, holding up far better in a curry than delicate greens ever could. If you can't track Malabar spinach down, our chickpea spinach coconut curry and chickpea and spinach curry use regular spinach in much the same way.

Ingredients

• 1 large bunch Malabar spinach, stems chopped, leaves torn
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 cup chickpeas, cooked and drained
• 1 tomato, diced
• Juice of 1/2 lime
• Cooked brown rice, for serving
• Salt to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
3. Add tomato and cook for 3 minutes until softened.
4. Pour in coconut milk and bring to a gentle simmer. Add chickpeas and Malabar spinach stems, then cook for 8 minutes.
5. Fold in the spinach leaves and simmer for another 5 minutes until wilted and tender.
6. Season with salt and stir in lime juice off the heat.
7. Serve hot over brown rice.

Nutrition Facts (per serving)

Proof that a curry doesn't need meat to feel substantial.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.