5 from 21 votes
Chickpea and Spinach Curry
This Chickpea and Spinach Curry features tender chickpeas combined with fresh spinach, simmered in a richly spiced tomato and coconut milk sauce. The depth comes from toasted turmeric, cumin, coriander, and Kashmiri chili powder. A finishing touch of garam masala and lemon juice adds warmth and brightness to the savory curry.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
336 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 336
% 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.