5.0 from 3 votes
Chickpea and Spinach Curry
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 283 kcal
Course:
Main Course
Cuisine:
Indian
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 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
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.
Cup of Yum
Notes
- Serve with some basmati rice, Indian bread such as naan, chapati, or roti, or Indian sides such as samosas or bhajis.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.