Looking for a hearty, nutritious meal that comes together in under 30 minutes? This Spinach and Chickpea Curry has become my go-to recipe for busy weeknights when I want something both healthy and satisfying. Packed with protein-rich chickpeas and iron-loaded spinach, this curry delivers incredible flavor while being completely vegetarian-friendly. The combination of aromatic Indian spices creates a warming, comforting dish that’s perfect year-round.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 10 oz fresh spinach (or 1 package 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 oil in a large pan over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, toasting the spices for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 3-4 minutes, stirring occasionally.
- Pour in coconut milk and add chickpeas. Simmer for 10 minutes to let the flavors meld.
- Add spinach in batches, stirring until wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot with rice or naan bread.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 people
Recipe Notes
For best results, keep these helpful tips in mind:
- If using frozen spinach, make sure to squeeze out excess water before adding it to the curry.
- The curry will thicken as it cools. If it becomes too thick, simply add a splash of water or coconut milk.
- For a spicier version, add 1-2 chopped fresh chili peppers with the garlic and ginger.
- 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.
- To make this recipe quick and convenient, prep the garlic, ginger, and onions ahead of time.
Spinach and Chickpea Curry
A hearty, nutritious meal that comes together in under 30 minutes. Packed with protein-rich chickpeas and iron-loaded spinach, this curry delivers incredible flavor while being completely vegetarian-friendly.
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 10 oz fresh spinach or 1 package 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 oil in a large pan over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, toasting the spices for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 3-4 minutes, stirring occasionally.
- Pour in coconut milk and add chickpeas. Simmer for 10 minutes to let the flavors meld.
- Add spinach in batches, stirring until wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot with rice or naan bread.