Chickpea Spinach Curry
A vibrant, aromatic, and comforting curry, perfect for any weeknight.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 50g carbs🥑 13g fat🌾 12g fibreper serving
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servings
Ingredients
- 🥔400 g canned chickpeas, drained and rinsed
- 🥬200 g fresh spinach
- 🧅1 onion, chopped
- 🧄2 cloves garlic, minced
- 🍠1 inch ginger, grated
- 🍅400 g canned crushed tomatoes
- 🥥200 ml canned coconut milk
- 🌶️2 tbsp curry powder
- 🧡1 tsp turmeric powder
- 🌿½ tsp ground cumin
- 🌻1 tbsp vegetable oil
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped, for garnish
Pro tips
- Serve hot with basmati rice, naan bread, or quinoa for a complete meal.
- For extra heat, add a pinch of cayenne pepper or a chopped green chili with the garlic and ginger.
- This curry tastes even better the next day, making it excellent for meal prep.
- If you prefer a thicker curry, mash a portion of the chickpeas against the side of the pot.
Method
- 1Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
- 3Add curry powder, turmeric powder, and ground cumin. Cook for 1-2 minutes, stirring constantly, until the spices are aromatic.
- 4Pour in the crushed tomatoes and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
- 5Stir in the drained chickpeas and coconut milk. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- 6Add the fresh spinach in batches, stirring until it wilts into the curry. Cook for another 2-3 minutes.
- 7Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.