Chickpea & Spinach Curry

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 & EasyReady 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!

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