Chickpea and Spinach Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
336 kcal
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Course
Main Course
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Cuisine
Indian
Chickpea and Spinach Curry
Description
The Chickpea and Spinach Curry begins with sautéing onion, ginger, and garlic until soft, then toasting aromatic spices including turmeric, cumin, coriander, and mild Kashmiri chili powder to build a fragrant base. Adding crushed tomatoes and chickpeas creates a hearty, flavorful sauce, while stirring in spinach just before simmering preserves its vibrant color and texture. The addition of coconut milk enriches the curry, balancing the spices and giving a creamy mouthfeel.
The curry is simmered until chickpeas soften and the sauce thickens slightly. Mashing some chickpeas further enhances the sauce's body. Finished with garam masala, lemon juice, and a pinch of sugar, the curry gains complexity and a balanced tang. Fresh cilantro garnish adds a herbal note.
This curry pairs well with basmati or brown rice and naan bread, making a satisfying vegetarian meal. It can be customized with additions like diced potatoes, cauliflower, or paneer for extra substance. Using full-fat coconut milk keeps the sauce creamy and rich.
To deepen flavor, toast spices briefly before adding liquids, and grate ginger and garlic finely for even cooking. Adjust heat with chipotle substitution or paprika and cayenne. The recipe’s thoughtful layering of spices and textures gives a comforting yet nuanced curry.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped, medium
- 1 tablespoon ginger grated or minced
- 2 teaspoons garlic grated or minced
- 1 teaspoon Turmeric ground
- 1 teaspoon kashmiri chili powder see notes
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 can crushed tomatoes about 4 plum tomatoes, 14.5 oz
- 1 teaspoon kosher salt
- 2 chickpeas drained and rinsed, low-sodium, 15 ounce cans
- 1 container baby spinach roughly chopped or torn, can use frozen, 5 ounces
- 1 can coconut milk 13.5 ounces
- 2 teaspoons garam masala see notes
- 2 teaspoons lemon juice
- ½ teaspoon sugar
- cilantro fresh, for garnish
Instructions
- Heat the oil in a large sauté pan over medium heat and add the onion. Cook until softened, 6-7 minutes. Add the ginger and garlic and cook another minute until fragrant.
- Add the turmeric, chili powder, cumin, and coriander and stir to combine with the onion. Cook another 1-2 minutes to toast the spices.
- Add the tomatoes, chickpeas, and salt and stir to combine. Stir in the chopped spinach and cook 1-2 minutes until it starts to wilt.
- Stir in the coconut milk. Simmer for 10 minutes until chickpeas are softened and sauce is thickened. If desired, mash some of the chickpeas with the back of a spoon to thicken the gravy.
- Stir in the garam masala, lemon juice, and sugar. Cook another 2-3 minutes. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro. Serve the curry with basmati or brown rice and/or naan.
Notes
- Kashmiri chili powder provides mild, smoky heat; substitute with paprika plus a pinch of cayenne if unavailable.
- Bloom spices by toasting in oil for 1-2 minutes before adding sauce ingredients to deepen flavor.
- Grate ginger and garlic finely to avoid large pieces and ensure even cooking.
- Use full-fat coconut milk for a creamy, rich sauce without watering it down.
- To thicken the curry, mash some chickpeas with a spoon during cooking.
- Add ingredients like diced potatoes, cauliflower, paneer, or tofu for a heartier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 portion | |
| Calories | 336kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 907mg | 38% |
| Potassium | 736mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 2488IU | 50% |
| Vitamin C | 16mg | 18% |
| Calcium | 119mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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