Introduction
Let me introduce you to a delicious Chickpea and Spinach Curry that’s become my go-to recipe for busy weeknights. This vegetarian curry combines protein-rich chickpeas with nutrient-packed spinach in a warming, aromatic sauce that’s both comforting and healthy. What I love most about this curry is how it delivers restaurant-quality flavors using simple pantry staples. Whether you’re a seasoned cook or just starting your culinary journey, this recipe strikes the perfect balance between ease and impressive results.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 cups fresh spinach (or 10 oz frozen spinach, thawed)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Ingredient Note: If using frozen spinach, make sure to squeeze out excess water before adding it to the curry. For a creamier curry, use full-fat coconut milk instead of light versions.
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, letting the spices toast for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add chickpeas and let everything simmer for 10 minutes to develop the flavors.
- Stir in the spinach and cook until just wilted, about 2-3 minutes for fresh spinach or 5 minutes for frozen.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 people
Recipe Notes
Here are some helpful tips to make your Chickpea and Spinach Curry perfect every time:
- For extra depth of flavor, try adding a tablespoon of tomato paste along with the diced tomatoes.
- The curry will thicken as it cooks. If it becomes too thick, add a splash of water or vegetable broth.
- This curry tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with basmati rice, naan bread, or quinoa for a complete meal.
- To adjust the spice level, modify the amount of curry powder or add a pinch of cayenne pepper for extra heat.
Chickpea and Spinach Curry
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 6 cups fresh spinach or 10 oz frozen spinach, thawed
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, letting the spices toast for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add chickpeas and let everything simmer for 10 minutes to develop the flavors.
- Stir in the spinach and cook until just wilted, about 2-3 minutes for fresh spinach or 5 minutes for frozen.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.
