Description
A warm and hearty vegetarian curry packed with chickpeas, spinach, and aromatic spices for a comforting meal.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 10 ounces fresh spinach, roughly chopped
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or finely minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup vegetable broth or water
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- ¼ – ½ teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Sauté the aromatics: Heat vegetable oil in a large pot over medium heat, add onions and sauté for 5-7 minutes.
- Add garlic and ginger: Stir in minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Bloom the spices: Add curry powder, turmeric, cumin, coriander, and optional red pepper flakes, stirring for about 1 minute.
- Incorporate tomatoes and chickpeas: Add canned tomatoes and chickpeas, stir, and simmer on low for 15-20 minutes.
- Add spinach and coconut milk: Stir in chopped spinach, cook for 3-5 minutes, then add coconut milk.
- Season and finish: Stir in garam masala, season with salt, and optionally add lemon juice. Garnish with cilantro.
- Serve and enjoy: Ladle curry into bowls and serve hot with naan or rice.
Notes
Pairs well with naan or rice. Stores well in the refrigerator for up to 4 days or freezes for 3 months. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg