Description
Chickpea Spinach Curry is a comforting, hearty, and nutritious dish made with tender chickpeas simmered in a rich tomato-based curry sauce and fresh spinach. This plant-based recipe is full of warm spices, naturally gluten-free, and perfect for a quick weeknight dinner or healthy meal prep option.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 4 cups fresh spinach
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft and translucent.
- Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
- Add cumin, coriander, turmeric, garam masala, and cayenne; stir to coat the onions and toast the spices for 30 seconds.
- Pour in the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
- Add chickpeas and coconut milk; simmer for 10 minutes, stirring occasionally.
- Stir in fresh spinach and cook until wilted.
- Season with salt, pepper, and a squeeze of lemon juice.
- Garnish with cilantro and serve with rice or naan.
Notes
- Use frozen spinach as a substitute for fresh
- Add a splash of water or broth if the curry becomes too thick
- For a creamier texture, blend a portion of the chickpeas before adding spinach
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
