Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 tablespoon vegetable oil; 1 onion; 4 garlic cloves; 1 green chilli; 1 inch piece fresh ginger; 1 bay leaf; 3 cloves; 3 cardamom pots; ½ teaspoon cinnamon powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 teaspoon cumin; ½ teaspoon Turmeric; ½ teaspoon chilli powder; 400 g canned chopped tomatoes; 1 cup vegetable stock; 500 g canned chickpeas; 100 g frozen spinach; 250 ml coconut milk; A handful fresh coriander; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
283 kcal
Course
Main Course
Cuisine
Indian

Chickpea and Spinach Curry

Iris Warren

Report

Our Chickpea and Spinach Curry is a hearty and creamy one-pot meal that you can make in 30 minutes and the whole family with love. Similar to the classic Chana Masala, with the addition of spinach and coconut milk.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 tablespoon vegetable oil
1 onion
4 garlic cloves
1 green chilli
1 inch piece fresh ginger
1 bay leaf
3 cloves
3 cardamom pots
½ teaspoon cinnamon powder or small cinnamon stick
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin
½ teaspoon Turmeric
½ teaspoon chilli powder
400 g canned chopped tomatoes
1 cup vegetable stock
500 g canned chickpeas
100 g frozen spinach
250 ml coconut milk
A handful fresh coriander
salt and pepper to taste

Add to Shopping List

Instructions

Finely chop the onion, garlic, ginger, and green chili. You can use a food processor to finely chop all these ingredients and save some time.
Heat some vegetable oil or vegan butter to medium heat using a large pot. Add finely chopped onion, garlic, ginger, and green chili, and cook for a few minutes or until the onion starts to soften. Stir often making sure the garlic doesn't burn.
Add all spices, stir well, and cook for 2-3 minutes or until fragrant. You may need to deglaze the pan with some water if the heat is too high.
Add the canned chopped tomatoes and vegetable stock, deglaze the pan, and bring the pot to a simmer.
Leave simmering for about 10-15 minutes so the tomatoes soften and cook well releasing their natural sweetness. You can at this point, add some sweetener such as brown sugar, or another type of sweetener you normally use.
Add the chickpeas, and cook for 5 more minutes until all the ingredients are well incorporated.
Add the frozen spinach to the curry. Stir until they are completely thawed and cooked.
Pour the coconut milk, stir, and let it simmer for 2 more minutes. You can now add the fresh coriander finely chopped.
Season to taste with salt and pepper, and your Chickpea Curry will be ready to enjoy.

Notes

Serve with some basmati rice, Indian bread such as naan, chapati, or roti, or Indian sides such as samosas or bhajis.

Nutrition Information

Show Details

Calories 283kcal (14%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 797mg (33%) Potassium 674mg (19%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 3276IU (66%) Vitamin C 16mg (18%) Calcium 143mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	30g	10%
Protein	10g	20%
Fat	16g	25%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	797mg	33%
Potassium	674mg	14%
Fiber	9g	36%
Sugar	5g	10%
Vitamin A	3276IU	66%
Vitamin C	16mg	18%
Calcium	143mg	14%
Iron	6mg	33%