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–+ servings
Creamy Chickpea Curry

Creamy Chickpea Curry

Warm up with this delicious Creamy Chickpea Curry recipe. Packed with flavor and easy to make, it’s perfect for cozy meals. Vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups white rice
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 1 tomato, diced
  • 450 g frozen spinach
  • 1 can (400g) chickpeas, drained
  • 120 ml water
  • 1 can (400ml) coconut milk

Equipment

  • Medium-sized pot
  • Large skillet
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Start by boiling water in a medium-sized pot. Add a pinch of salt and pour in the rice. Let it simmer until tender.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced onion, minced garlic, and grated ginger, stirring occasionally.
  3. Sprinkle the curry powder and cumin into the pan. Stir well and toast for a minute.
  4. Add the diced tomatoes and a pinch of salt. Stir and let it simmer for five minutes.
  5. Mix in the frozen spinach, chickpeas, and water. Simmer for another 8-10 minutes.
  6. Pour in the coconut milk, stir gently, and allow to simmer until creamy.

Nutrition

Calories: 320kcalCarbohydrates: 54gProtein: 10gFat: 9gSaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 2200IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Don’t rush the sautéing of the aromatics; it builds essential flavors. Feel free to swap white rice for brown rice or quinoa, and adapt the spices to your taste. This curry stores in the fridge for up to four days; freeze individual servings for longer storage. Garnish with fresh lime juice and chopped cilantro for added freshness.
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