Chickpea Spinach Curry
Chickpea Spinach Curry is a hearty, flavorful, and nutritious dish made with tender chickpeas and vibrant spinach simmered in a fragrant coconut milk sauce. The aromatic spices—cumin, coriander, turmeric, and garam masala—combine to create a rich and comforting curry that's perfect for a cozy weeknight meal. This dish is not only plant-based but also high in protein, iron, and fiber, making it a nourishing option for vegetarians and vegans alike.It's a quick and easy recipe that can be customized to your spice preference and is ideal for serving with rice, quinoa, or naan.Nutrition Facts (per serving)Calories: 350 kcal, Carbohydrates: 45g, Protein: 12g, Fat: 16g, Fiber: 9g, Sugar: 7g, Sodium: 700mg (depending on salt added), Potassium: 800mg, Vitamin A: 50% of the Daily Value, Vitamin C: 35% of the Daily Value, Iron: 15% of the Daily Value
Equipment
- 1 large skillet or saucepan
- 1 Cutting board
- 1 Chef’s Knife
- 1 spoon (for stirring)
- 1 can opener (for the chickpeas and coconut milk)
- 1 measuring cup (for the coconut milk)
- 1 grater (for ginger)
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups fresh spinach chopped
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated or minced
- 1 can 13.5 oz coconut milk
- 1 can 14.5 oz diced tomatoes
- 1 tablespoon olive oil or any cooking oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala optional
- 1/2 teaspoon chili powder optional
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon lemon juice optional
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Ingredients: Drain and rinse the chickpeas. Chop the spinach, onion, garlic, and ginger. Measure out your spices and set them aside.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Add Spices and Tomatoes: Stir in the cumin, coriander, turmeric, and garam masala (if using), cooking for 1 minute. Add the diced tomatoes and cook for 3-4 minutes until they start to break down and form a sauce.
- Cook the Chickpeas: Add the chickpeas to the pan and stir them into the spiced tomato mixture.Let them cook for 5 minutes, allowing the flavors to meld.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally.If it’s too thick, you can add a little water or vegetable broth to reach your desired consistency.
- Add Spinach: Add the chopped spinach to the pan and stir it in. Cook for 3-4 minutes until the spinach wilts and becomes tender.
- Adjust Seasoning and Serve: Taste the curry and add salt, pepper, and lemon juice as needed. Garnish with fresh cilantro if desired. Serve with rice, quinoa, or naan.
Notes
- Storage: This curry can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Spice Level: Adjust the chili powder and optional green chilies to make the curry as spicy as you like.
- Consistency: For a thicker curry, mash some of the chickpeas with a spoon, or blend part of the curry with an immersion blender. Add water or broth for a thinner consistency.
- Vegetable Variations: Feel free to add other vegetables, such as bell peppers, zucchini, or carrots, to make the curry even more vibrant and hearty.
