Save A hearty, aromatic curry featuring tender chickpeas and vibrant spinach in a spiced tomato-based sauce. Perfect for a quick, nutritious weeknight meal.
This chickpea and spinach curry quickly became a favorite in my household due to its rich flavors and comforting warmth on busy evenings.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Green chili: 1, finely chopped (optional)
- Chickpeas: 2 cans (15 oz each), drained and rinsed
- Fresh spinach: 6 oz (170 g), roughly chopped
- Diced tomatoes: 1 can (14 oz)
- Water: 1/2 cup (120 ml)
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Garam masala: 1 tsp
- Turmeric: 1/2 tsp
- Chili powder: 1/2 tsp
- Salt: 1 tsp (or to taste)
- Black pepper: 1/4 tsp
- Lemon juice: 1 tbsp
- Fresh cilantro: chopped (for garnish)
Instructions
- Step 1:
- Heat olive oil in a large pan over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- Step 2:
- Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
- Step 3:
- Add cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper. Toast the spices for 1 minute.
- Step 4:
- Pour in diced tomatoes and water. Bring to a simmer and cook for 5 minutes.
- Step 5:
- Add chickpeas, stir, and simmer for 10 minutes to allow flavors to blend.
- Step 6:
- Stir in chopped spinach and cook for 2 3 minutes until wilted.
- Step 7:
- Add lemon juice, adjust salt if needed, and remove from heat.
- Step 8:
- Garnish with fresh cilantro and serve hot with rice or flatbread.
Save Preparing this curry has brought many moments together in my kitchen with family, sharing stories and savoring delicious meals.
Serving Suggestions
Serve with basmati rice or naan for a complete meal that satisfies both vegans and non-vegans alike.
Allergen Information
This recipe is naturally free from common allergens such as gluten, dairy, eggs, nuts, and soy. Always check canned goods for potential allergen cross-contamination.
Nutritional Information
Per serving, this dish offers approximately 270 calories, 7 g total fat, 39 g carbohydrates, and 11 g protein.
Save This curry is an effortless way to enjoy a flavorful, nourishing meal any night of the week.
Recipe FAQs
- → Can frozen spinach be used instead of fresh?
Yes, frozen spinach can be substituted. Thaw it completely and squeeze out excess water before adding to the dish to avoid thinning the sauce.
- → What spices create the flavor profile?
The blend includes cumin, coriander, garam masala, turmeric, chili powder, salt, and black pepper, which together build a warm and aromatic taste.
- → How can I increase creaminess in the dish?
Stir in a small amount of coconut milk just before adding spinach to add a creamy texture without overpowering the spices.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free when using certified canned goods, making it safe for gluten-free dietary needs.
- → What is the best way to serve this dish?
Serve hot, alongside basmati rice or naan bread, which complements the rich, spiced sauce and tender chickpeas.