Main Courses > Vegetarian & Vegan > Plant-Based Mains > Chickpea Curry

Spicy Chickpea and Spinach Curry

A flavorful and hearty chickpea curry with spinach, perfect for a comforting and nutritious plant-based meal. This recipe is easy to customize to your spice preference and dietary needs.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 cans (15 ounces each) Chickpeas (canned, drained and rinsed)
  • 6 ounces Spinach (fresh)
  • 1 medium, chopped Onion (yellow)
  • 3 cloves, minced Garlic
  • 1 tablespoon, grated Ginger (fresh)
  • 1 can (14.5 ounces) Diced Tomatoes (canned)
  • 1 can (13.5 ounces) Coconut Milk (full-fat)
  • 1/2 cup Vegetable Broth
  • 2 tablespoons Curry Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Cayenne Pepper (optional)
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Olive Oil or Coconut Oil
  • for garnish Fresh Cilantro (optional)
  • 1 tablespoon Lemon Juice

Sauté Aromatics

Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add Spices

Stir in the curry powder, turmeric powder, cumin powder, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.

Incorporate Tomatoes & Chickpeas

Pour in the diced tomatoes and vegetable broth. Bring to a simmer, then add the drained and rinsed chickpeas. Stir well to combine.

Simmer and Thicken

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded.

Add Coconut Milk & Spinach

Stir in the coconut milk and spinach. Cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper to taste. Squeeze lemon juice over the curry.

Serve

Garnish with fresh cilantro (optional) and serve hot over rice, quinoa, or naan bread.

Nutrition Facts Estimated per 100g of product

Calories: 90kcal
Protein: 4g
Fat: 5g
Carbohydrates: 8g
Fiber: 3g

Other Considerations for Nutrition

This curry is a good source of plant-based protein and fiber. Adjust the amount of oil and coconut milk to reduce the fat content if desired. Consider using low-sodium canned chickpeas and tomatoes to reduce sodium intake.

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FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can. You'll need to soak them overnight and then cook them until tender before adding them to the curry. Use about 1.5 cups of cooked chickpeas.
  • Can I freeze this curry?

    Yes, this curry freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
  • How can I make this curry spicier?

    Increase the amount of cayenne pepper or add a pinch of red pepper flakes.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like bell peppers, cauliflower, or sweet potatoes.