Pin this A hearty, flavorful vegetarian curry simmered with warming spices, tender chickpeas, and wilted spinach. Perfect for weeknights and packed with plant-based protein.
I first discovered this chickpea and spinach curry when searching for quick vegetarian dinner ideas, and now it’s a go-to recipe I make almost every week.
Ingredients
- Vegetable oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Fresh ginger: 1-inch piece, grated
- Green chili: 1, finely chopped (optional)
- Chickpeas: 2 cans (15 oz each), drained and rinsed
- Fresh spinach: 4 cups (or 1 package frozen, thawed and squeezed dry)
- Diced tomatoes: 1 can (14 oz)
- Coconut milk: 1 cup, full fat
- Water or vegetable broth: ½ cup
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Garam masala: 1 tsp
- Turmeric: ½ tsp
- Paprika: ½ tsp
- Salt: to taste
- Freshly ground black pepper: to taste
- Lemon juice: Juice of ½ lemon (optional, for brightness)
Instructions
- Sauté aromatics:
- Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and cook for 5–7 minutes until soft and golden.
- Add garlic, ginger, and chili:
- Stir in garlic, ginger, and chili, and cook for 1–2 minutes until fragrant.
- Bloom spices:
- Add cumin, coriander, garam masala, turmeric, and paprika. Stir constantly for 30 seconds.
- Add tomatoes:
- Pour in diced tomatoes and cook for 5 minutes. Let flavors combine and sauce thicken.
- Add chickpeas and liquids:
- Add chickpeas, coconut milk, and water or broth. Stir, bring to a simmer, and cook uncovered for 10 minutes.
- Add spinach:
- Stir in spinach and cook for 3–5 minutes until wilted (or heated through if using frozen).
- Season and serve:
- Season with salt, pepper, and lemon juice. Serve hot with rice or flatbread.
Pin this My family loves coming together for this cozy curry – even picky eaters scrape their bowls clean every time I make it.
Required Tools
Large skillet or saucepan, cutting board and knife, wooden spoon or spatula
Allergen Information
Contains coconut (tree nut). Gluten-free, but verify all labels to be safe.
Nutritional Information
Calories: 350 Protein: 12 g Carbohydrates: 34 g Total Fat: 18 g (per serving)
Pin this This simple curry will quickly become a staple in your kitchen – enjoy its vibrant flavors anytime you need a nourishing meal.
Frequently Asked Recipe Questions
- → What can I serve alongside this curry?
Pair with steamed basmati rice, naan, or fluffy quinoa to absorb the flavorful sauce.
- → How do I make it richer and creamier?
Add a swirl of yogurt or cashew cream just before serving for a silky finish and extra richness.
- → Can I use other greens instead of spinach?
Kale or Swiss chard are excellent alternatives; simply chop and cook until wilted.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are gluten-free. Always verify canned goods and packaged spices for hidden gluten.
- → Can I make this dish spicy?
Add extra green chili or a pinch of red chili powder for increased heat according to your preference.
- → What tools do I need for preparation?
A large skillet or saucepan, a cutting board and knife, and a wooden spoon are essential for this dish.