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Chickpea Spinach Curry
5 from 54 votes

Chickpea Spinach Curry

Chickpea Spinach Curry combines cooked chickpeas, diced tomatoes, fresh spinach, and a blend of spices including garam masala, turmeric, and chili powder. It's a flavorful, hearty vegetarian dish with a creamy texture from coconut milk and bright notes from fresh lemon juice and cilantro. The curry is gently simmered to meld the spices and soften the greens.

Total Time
30 mins
Servings: 6 people
Calories: 230 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic about 1 tablespoon, minced
  • 1 tablespoon jalapeño diced, fresh
  • 1 tablespoon ginger minced, fresh
  • 1 1/2 tablespoons garam masala
  • 1 1/2 teaspoon Turmeric
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 3 cups chickpeas cooked, or 2 15 oz cans
  • 2 1/2 cups tomato diced
  • 1/2 cup coconut milk
  • 4 cups baby spinach 6 oz, packed
  • 1/4 cup cilantro fresh
  • 2 teaspoons lemon juice fresh

Instructions

    Cup of Yum
  1. Heat olive oil on medium in a cast iron or large saute or skillet.
  2. Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
  3. Meanwhile, add salt, pepper, garam masala, turmeric, and chili powder to a small bowl and set aside. Prep coonut milk, tomatoes, and chickpeas and set aside.
  4. Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
  5. Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
  6. Add chickpeas, tomatoes, and coconut milk and mix.
  7. Turn down to medium low, cover and let cook for 10 minutes, stirring often. Especially be sure to scrape up any bits off of the bottom of the pan.
  8. Add fresh spinach, half at a time, mixing it with chickpeas before adding the rest. Stir frequently until all spinach is wilted, another couple of minutes.
  9. Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
  10. Serve over rice or garlic naan.

Notes

  • Use cooked dried chickpeas or canned chickpeas based on preference.
  • Adjust spice heat by reducing chili powder and omitting jalapeño for mild spice.
  • Frozen spinach can substitute fresh if thawed and drained thoroughly.
  • Store leftovers refrigerated for up to 3-4 days or freeze for 2-3 months in an airtight container.
  • White or yellow onion can be used interchangeably.

Nutrition Information

Calories 230kcal (12%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 612mg (26%) Potassium 614mg (13%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 2513IU (50%) Vitamin C 22mg (24%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 30g 10%
Protein 9g 18%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 612mg 26%
Potassium 614mg 13%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 2513IU 50%
Vitamin C 22mg 24%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.