Description
Chickpea and Spinach Curry is a vibrant, nourishing dish brimming with bold flavors and comforting textures. This easy-to-make recipe combines creamy chickpeas and fresh spinach in a rich, spiced coconut sauce that captivates your senses. Perfect for weeknight dinners or special gatherings, this curry pairs beautifully with rice or naan. Ready in under 30 minutes, it’s a delightful way to enjoy a healthy meal without sacrificing taste.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 4 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- Juice of ½ lemon
- Salt to taste
Instructions
- Prepare all ingredients by chopping onions and mincing garlic and ginger.
- Heat oil or ghee in a large skillet over medium heat. Sauté chopped onions until translucent.
- Add minced garlic and ginger along with cumin, coriander, and turmeric; cook until fragrant.
- Stir in chickpeas and spinach; cook until spinach wilts.
- Pour in coconut milk and simmer for about 10 minutes until slightly thickened.
- Squeeze fresh lemon juice before serving for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For a spicier kick, add chopped chili peppers during the sautéing process. - Substitute chickpeas with lentils for variation or use kale instead of spinach. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.