Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 medium onion; 1 tablespoon grated or minced ginger; 2 teaspoons grated or minced garlic; 1 teaspoon ground turmeric; 1 teaspoon Kashmiri chili powder* (see notes); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 can (14.5 oz) crushed tomatoes; 1 teaspoon kosher salt; 2 (15 ounce) cans low-sodium chickpeas; 1 container (5 ounces) baby spinach, roughly chopped or torn (can use frozen spinach); 1 can (13.5 ounces) coconut milk; 2 teaspoons garam masala* (see notes); 2 teaspoons lemon juice; ½ teaspoon sugar; Fresh cilantro for garnish

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
336 kcal
Course
Main Course
Cuisine
Indian

Chickpea and Spinach Curry

Kaitlin Farley

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This tasty Chickpea and Spinach Curry is a heathy, comforting vegetarian dish that's packed with protein, fiber, and plenty of flavor. This easy Indian curry is a great way to introduce your family to new flavors and it can be made in 30 minutes!

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Ingredients

Servings

2 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon grated or minced ginger
2 teaspoons grated or minced garlic
1 teaspoon ground turmeric
1 teaspoon Kashmiri chili powder* (see notes)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14.5 oz) crushed tomatoes (about 4 plum tomatoes)
1 teaspoon kosher salt
2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
1 container (5 ounces) baby spinach, roughly chopped or torn (can use frozen spinach)
1 can (13.5 ounces) coconut milk
2 teaspoons garam masala* (see notes)
2 teaspoons lemon juice
½ teaspoon sugar
Fresh cilantro for garnish

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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 is a mild Indian chili powder with a smoky flavor and mild spice level. You can buy it online. If you can't find it, you can substitute a teaspoon of paprika with a pinch of cayenne pepper.
buy it online
*Garam masala is an Indian blend of dried spices commonly used in Indian cooking. It can be found in grocery stores or you can buy it online.
buy it online
Toast the spices in oil in the pan for a minute or two before adding the rest of the sauce ingredients. This is known as blooming the spices. It gives the dish a deeper, more aromatic flavor.
Use a microplane grater zester to grate the ginger and garlic so that there are no large pieces.
microplane grater zester
Use full-fat coconut milk so the curry doesn't get watered down.
If you want to thicken the curry, an easy tip is to mash some of the chickpeas with the back of a spoon.
You can add other ingredients to this vegetarian chickpea curry to make it even heartier. Diced potatoes or sweet potatoes, cauliflower, paneer (Indian cheese) or tofu would all make excellent additions to this dish.

Nutrition Information

Show Details

Serving 1 portion Calories 336kcal (17%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 907mg (38%) Potassium 736mg (21%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 2488IU (50%) Vitamin C 16mg (18%) Calcium 119mg (12%) Iron 6mg (33%)

Nutrition 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%