Chickpea and Spinach Curry (Print Version)
A flavorful vegetarian dish simmered with warming spices, tender chickpeas, and wilted spinach in rich coconut milk.
# Ingredients:
→ Vegetables & Legumes
01 -
1 tbsp vegetable oil
02 -
1 medium onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1-inch piece of fresh ginger, grated
05 -
1 green chili, finely chopped (optional)
06 -
2 cans (15 oz each) chickpeas, drained and rinsed
07 -
4 cups fresh spinach (or 1 package frozen, thawed and squeezed dry)
08 -
1 can (14 oz) diced tomatoes
→ Liquids
09 -
1 cup coconut milk (full fat)
10 -
½ cup water or vegetable broth
→ Spices & Seasonings
11 -
1 tsp ground cumin
12 -
1 tsp ground coriander
13 -
1 tsp garam masala
14 -
½ tsp turmeric
15 -
½ tsp paprika
16 -
Salt to taste
17 -
Freshly ground black pepper to taste
18 -
Juice of ½ lemon (optional, for brightness)
# Steps:
01 -
Heat oil in a large skillet over medium heat. Add the onion and sauté for 5–7 minutes until soft and golden.
02 -
Stir in the garlic, ginger, and chili, and cook for another 1–2 minutes until fragrant.
03 -
Add cumin, coriander, garam masala, turmeric, and paprika, stirring constantly for 30 seconds to release their flavors.
04 -
Pour in the diced tomatoes and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken.
05 -
Add the chickpeas, coconut milk, and water or broth. Stir well, bring to a simmer, and cook uncovered for 10 minutes.
06 -
Stir in the spinach and cook for another 3–5 minutes until wilted or heated through if using frozen.
07 -
Season with salt, pepper, and lemon juice to taste. Serve hot with rice or flatbread.
# Notes:
01 -
Add a dollop of yogurt or cashew cream for extra richness.
02 -
Consider swapping spinach with kale or Swiss chard for variation.
03 -
Pairs well with basmati rice, naan, or quinoa.