A quick and easy vegetarian curry with Indian spices.
Chickpea & Spinach Curry:
A Flavorful Vegetarian Delight!
A comforting and aromatic Indian-inspired curry that combines the earthy chickpeas with tender spinach in a rich, coconut milk base. This dish is perfect for a quick, weeknight dinner that’s both healthy and satisfying.
Ingredients:
- 2 tbsp vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- 4 cups fresh spinach (or frozen spinach, thawed and drained)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder (or Garam Masala for a different flavor)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- 1 tbsp fresh lemon juice (optional, for brightness)
- Fresh cilantro or parsley for garnish
- Cooked rice or naan for serving
Instructions:
- Prepare the curry base:
- Heat the oil in a large pot or skillet over medium heat.
- Add the chopped onion and sauté for 5-6 minutes until softened and golden.
- Add the minced garlic and ginger and cook for an additional 1-2 minutes, stirring until fragrant.
- Add the spices:
- Stir in the curry powder, cumin, turmeric, ground coriander, and chili powder (if using). Cook for another 1-2 minutes to toast the spices, which helps bring out their flavors.
- Add the chickpeas and tomatoes:
- Stir in the chickpeas and diced tomatoes (with their juices). Let the mixture cook for about 5 minutes, allowing the flavors to combine.
- Add the coconut milk and spinach:
- Pour in the coconut milk and bring the curry to a simmer.
- Add the fresh spinach in batches, stirring until wilted. If you’re using frozen spinach, simply add it directly and cook until heated through.
- Simmer and adjust seasoning:
- Let the curry simmer for another 10-15 minutes to let the flavors meld together. If you like a thicker curry, cook it longer, or if it’s too thick, add a little water to adjust the consistency.
- Season with salt, pepper, and fresh lemon juice to taste.
- Serve:
- Serve the Chickpea & Spinach Curry over steamed rice or with warm naan.
- Garnish with fresh cilantro or parsley for a burst of freshness.
Why You’ll Love This Recipe:
- Quick & Easy – Ready in under 30 minutes!
- Nutritious & Filling – Packed with protein from chickpeas and iron from spinach!
- Customizable – Adjust the spice level to your taste, or swap the curry powder for Garam Masala for a richer flavor!
Pro Tips for Perfect Curry:
- Adjust the Heat – Add more chili powder or a diced chili pepper if you like a spicier kick!
- Use Full-Fat Coconut Milk for a richer, creamier texture.
- Lemon Juice – A squeeze of fresh lemon juice at the end adds a zesty brightness!
- Serving Suggestions: Serve with steamed rice, naan, or even a fresh cucumber raita on the side to balance the spices.
Enjoy your meal!
