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Creamy Chickpea Curry

Creamy Chickpea Curry

Discover how to make a Creamy Chickpea Curry that's quick, flavorful, and perfect for any occasion. Easy vegan dinner idea with rich spices and tender chickpeas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups white rice
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 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

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Pot for cooking rice
  • Measuring spoons and cups

Method
 

  1. Cook the rice according to package instructions, drain, cover, and let it rest.
  2. In a large skillet, heat olive oil over medium heat; add onions, garlic, and ginger, and sauté until soft and golden.
  3. Sprinkle in curry powder and cumin, toasting for 1 minute while stirring constantly.
  4. Add diced tomatoes and salt; let simmer for about 5 minutes.
  5. Add frozen spinach, chickpeas, and water; stir and simmer for 8–10 minutes.
  6. Pour in coconut milk, stir, and let simmer for a few more minutes; taste and adjust seasoning.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

For extra flavor, toast the spices in a dry pan before adding them to the curry.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Pair with basmati rice or naan bread for a complete meal.
Feel free to add more vegetables like zucchini or bell peppers for added nutrition.
For a spicier kick, add chili flakes or cayenne pepper to taste.
Tried this recipe?Let us know how it was!