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–+ servings
Chickpea and spinach curry served in a bowl, garnished with cilantro.
Clara Whitley

Chickpea and Spinach Curry

A heartwarming blend of chickpeas and fresh spinach simmered in a coconut milk base, seasoned with aromatic spices for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil (or coconut oil for a tropical twist)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach (feel free to substitute with kale)
  • 1 can (14 oz) coconut milk
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Begin by heating the oil in a large skillet over medium heat until it shimmers.
  2. Add the diced onion and sauté for about five minutes until translucent and slightly golden.
  3. Stir in the minced garlic and ginger for another two minutes until fragrant.
  4. Sprinkle in the turmeric, cumin, and garam masala, letting them toast for about a minute.
  5. Pour in the diced tomatoes and stir well, allowing it to simmer for about five minutes.
  6. Introduce the chickpeas and coconut milk, combining everything gently.
  7. Let the mixture simmer for another five minutes until slightly thickened.
  8. Add the fresh spinach, stirring gently until it wilts down.
  9. Season with salt and pepper to taste.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 9gSodium: 300mgFiber: 10gSugar: 4g

Notes

For added heat, toss in some chopped green chilies or a pinch of cayenne pepper. Serve with cooked quinoa or brown rice for a heartier meal.

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