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Quick Chickpea and Spinach Curry
5 from 3 votes

Quick Chickpea and Spinach Curry

Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.

Prep Time
2 mins
Cook Time
10 mins
Servings: 4
Calories: 342 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 onion cut into quarters
  • 3 garlic cloves
  • 2 cm ginger about 1 teaspoon grated, fresh, peeled
  • 2 tablespoon vegetable oil or ghee
  • ½ teaspoon cumin ground
  • ½ teaspoon ground coriander
  • 1 teaspoon Turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cayenne pepper optional
  • salt to taste, fine sea salt
  • 1 teaspoon amchoor powder optional
  • 3 whole canned tomatoes or 300 gr canned chopped tomatoes
  • 800 g chickpeas 2 cans, jarred or canned, drained
  • 150 g spinach leaves
  • 1 tablespoon lemon juice
  • 300 ml water or vegetable stock, hot
To serve:
  • 380 g rice steamed, jasmin or basmati
  • 2 tablespoon Coriander finely chopped, fresh leaves
  • 1 lemon cut into wedges

Instructions

    Cup of Yum
  1. Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.
  2. Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee over medium heat, then add the onion mixture and saute for 2 minutes, until softened.
  3. Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.
  4. Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.
  5. Add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.
  6. Turn off the heat, sprinkle with lemon juice and serve your spinach and chickpea curry with steamed basmati rice.

Notes

  • If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.
  • You can use frozen spinach leaves instead of fresh. Simply add them frozen whilst your curry sauce cooks.
  • You can use canned tomatoes, or fresh tomatoes. I like to use canned whole tomatoes but chopped tomatoes work just fine.
  • If you don't fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.
  • Although it's totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.
  • Storage tips:
  • Place leftovers in an airtight container and store in the fridge up to 2 days. Alternatively, store in the freezer for up to 2 months.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 50g (17%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 6g (30%) Sodium 1035mg (43%) Potassium 1229mg (26%) Fiber 15g (60%) Sugar 11g (22%) Vitamin A 4115IU (82%) Vitamin C 48mg (53%) Calcium 226mg (23%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 50g 17%
Protein 15g 30%
Fat 12g 18%
Saturated Fat 6g 30%
Sodium 1035mg 43%
Potassium 1229mg 26%
Fiber 15g 60%
Sugar 11g 22%
Vitamin A 4115IU 82%
Vitamin C 48mg 53%
Calcium 226mg 23%
Iron 7mg 39%

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