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Easy • Vegetarian

Chickpea and Spinach Curry

A quick, flavorful, and satisfying vegetarian curry packed with chickpeas and fresh spinach.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Chickpea and Spinach Curry

Looking for a plant-powered meal that's bursting with flavor and comes together in a flash? This chickpea and spinach curry is your answer! It's creamy, aromatic, and incredibly satisfying, making it a perfect healthy weeknight dinner. Serve it with fluffy rice for a truly comforting experience.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (about 1 tbsp)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (or more, to taste)
  • 1 (15 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice, for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for another minute, stirring constantly, allowing the spices to toast.

  3. Step 3

    Pour in the crushed tomatoes and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

  4. Step 4

    Stir in the rinsed and drained chickpeas. Continue to simmer for 5 minutes, allowing the chickpeas to heat through and absorb some of the curry sauce.

  5. Step 5

    Add the fresh spinach, a handful at a time, stirring until it wilts into the curry. Season with salt and black pepper to taste.

  6. Step 6

    Serve hot over cooked basmati rice, garnished with fresh cilantro.

Tips

  • For a thicker curry, mash a small portion of the chickpeas against the side of the pot.
  • Feel free to add other vegetables like diced bell peppers, zucchini, or sweet potatoes (add with the onions for extra cooking time).
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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