Spinach Chickpea Curry
Learn how to make a flavorful and nutritious spinach chickpea curry with this easy recipe. Combining chickpeas, fresh spinach, and aromatic spices, this dish is perfect for a quick and healthy dinner option.
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper optional for heat
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 4 cups fresh spinach chopped
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Cooked rice or naan for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently.
- Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using) to the pot. Stir well to coat the onions, garlic, and ginger with the spices. Cook for about 2 minutes to allow the spices to release their flavors.
- Add the chickpeas and diced tomatoes to the pot. Stir to combine, then pour in the coconut milk. Bring the mixture to a gentle simmer, and let it cook for about 15 minutes, allowing the flavors to meld together.
- Stir in the chopped spinach, allowing it to wilt and blend into the curry. This should take about 5 minutes. Season with salt and pepper to taste.
- Serve the spinach chickpea curry hot, garnished with fresh cilantro. Pair it with cooked rice or warm naan for a complete meal.
Notes
Nutritional Facts Spinach Chickpea Curry (per serving)
- Calories: 320
- Protein: 10g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 9g
- Sugar: 7g