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–+ servings
Spinach Chickpea Curry

Spinach Chickpea Curry

Discover a creamy and flavorful Spinach Chickpea Curry recipe packed with spices, coconut milk, and fresh spinach. Perfect for weeknight dinners or gatherings. Vegan-friendly and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g cooked chickpeas (canned works great—just rinse them well)
  • 200 g fresh spinach
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 cm fresh ginger grated
  • 2 tomatoes diced
  • 200 ml coconut milk
  • 1 tbsp curry paste (or 2 tsp curry powder)
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tbsp coconut oil (or olive oil)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving Basmati rice or naan bread

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring spoons
  • Knife and cutting board
  • Bowl

Method
 

  1. Heat coconut oil in a large pan over medium heat and sauté chopped onion, minced garlic, and grated ginger until softened.
  2. Add curry paste (or powder), turmeric, and cumin, and cook for 1-2 minutes to bloom the spices.
  3. Mix in diced tomatoes and simmer for 5 minutes until they break down into a thick sauce.
  4. Pour in chickpeas and coconut milk, stir, and simmer on low heat for 10 minutes.
  5. Add fresh spinach and cook for 2-3 minutes until wilted, then season with salt and pepper.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 9gSaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Use fresh ginger for better flavor impact. Toast spices briefly to unlock their full potential. Adjust spiciness using mild or hot curry paste according to your preference. This curry can be made ahead of time, and the flavors improve as it rests. It also freezes well for up to 3 months, just remember to thaw it in the fridge before reheating. Enjoy!
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