Spinach Chickpea Curry

Name: Spinach Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g chickpeas (canned, drained); 500 g fresh spinach; 1 large red onion; 3 cloves garlic; 2 cm ginger (grated); 400 g crushed tomatoes (canned); 400 ml coconut cream or milk; 2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp chili powder (to taste); 2 tbsp vegetable oil; 0.5 tsp salt (to taste); 0.25 tsp freshly ground black pepper (to taste); 1 tbsp fresh lime juice (optional); 0.25 bunch fresh cilantro (for garnish)

Difficulty

easy

Time

40m

Price Category

cheap

Calories

Medium

This creamy spinach chickpea curry is a true flavor explosion that will transport you to India in moments. Packed with nutritious vegetables and aromatic spices, it's not only delicious but also incredibly healthy. It's a perfect choice for a quick weeknight dinner or even for meal prepping lunches. Being vegan and gluten-free, almost everyone can enjoy this comforting dish.

Steps

Prep and Sauté

Peel and finely chop the red onion, garlic, and grate the ginger. Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Then, add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Spice and Simmer

Stir in the curry powder, turmeric, ground cumin, ground coriander, and chili powder into the onion mixture. Mix well and cook for 30 seconds until the spices are fragrant. Pour in the crushed tomatoes, drained chickpeas, and coconut cream. Stir everything together, then bring to a boil. Reduce the heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld.

Add Spinach

Add the fresh spinach to the curry, in batches if it doesn't all fit at once. Stir until all the spinach has wilted and softened, which should take about 3-5 minutes. Season with salt and freshly ground black pepper to taste. If desired, add a squeeze of fresh lime juice for a brighter flavor.

Serve

Serve the curry hot, garnished with fresh cilantro. It pairs wonderfully with basmati rice or naan bread.

	Per 100g	Per Serving 300g / 10.5 oz
Calories	140 kcal	420 kcal
Protein	6 g	18 g
Fat	8 g	24 g
Carbohydrate	13 g	39 g
Fiber	5 g	15 g
Sugar	4 g	12 g

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vegetables

vegan

one-pot

everyday

main course

creamy

Indian

all seasons

Hot

Spinach Chickpea Curry

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Sauté

Spice and Simmer

Add Spinach

Serve

Extra Tips

► Serve with basmati rice or naan bread to soak up every last drop of the delicious sauce.

► If you like it spicier, add a fresh green chili when sautéing the onion.

► Leftover curry can be stored in an airtight container in the fridge for 3-4 days, and it often tastes even better the next day!

Nutrition