Chickpea & Spinach Curry
A flavorful and nutritious curry with chickpeas, spinach, and aromatic spices.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for 1 minute to toast the spices.
Add the diced tomatoes (with their juices) to the pot. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down.
Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
Add the drained chickpeas and stir to combine. Let the curry simmer for 10 minutes to allow the flavors to meld.
Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted. Season with salt to taste.
Garnish with fresh cilantro before serving. Enjoy hot with rice or naan bread.
Chef's Tips
- Spice Level: Adjust the amount of chili powder to suit your preferred spice level.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Protein Boost: Add tofu or paneer for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Fresh Spinach: If using frozen spinach, thaw and drain excess water before adding to the curry.
