Discover a world of flavor with this incredibly easy and nourishing Spinach and Chickpea Curry. Ready in just 35 minutes, this one-pot wonder is perfect for a busy weeknight dinner.
It’s packed with wholesome ingredients, aromatic spices, and creamy coconut milk, creating a hearty and satisfying meal that is naturally vegan and gluten-free. Whether you’re a seasoned cook or new to the kitchen, this recipe is sure to become a new family favorite.
Table of Contents
Ingredients Required
Here’s what you’ll need to create this vibrant curry:
- 1 tablespoon coconut oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved
- 1 teaspoon garam masala
- 1.5 teaspoon curry powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 0.5 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.5 teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas (or 2 cans, drained)
- 200 ml coconut milk
- 0.75 cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve (optional)
How to cook Spinach and Chickpea Curry?
Follow these simple steps to make the perfect curry:
Step 1: Sauté Aromatics
Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 3-5 minutes or until soft.
Step 2: Add Tomatoes and Spices
Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2 minutes until fragrant.
Step 3: Simmer the Curry
Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture to a boil.
Step 4: Thicken the Sauce
Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy.
Step 5: Wilt the Spinach
Stir in the baby spinach and allow it to wilt gently into the sauce.
Step 6: Serve and Enjoy
Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
Your Curry Questions Answered
Here are some common questions about this recipe:
Is chickpea curry healthy?
Yes, it’s a great source of fibre, protein, and iron. The tomatoes also provide Vitamin C, which helps with iron absorption. You can reduce the fat content by using less coconut milk.
Can I use canned tomatoes instead of fresh tomatoes?
Absolutely. A 400g (14 oz) can of chopped tomatoes works perfectly, though the taste might be slightly more acidic.
Does this curry freeze well?
Yes, this curry freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months.
How many servings does this recipe make?
This recipe makes 4 generous servings. It can be stretched to 6 servings if served with a side of rice or naan bread.
Pro-Tips for the Perfect Curry
- Add More Veggies: Feel free to add other vegetables like sweet potatoes, cauliflower, or bell peppers. Add them along with the chickpeas.
- Adjust the Spice: If you like it hot, add more curry powder or fresh chillies. For a milder version, reduce the amount.
- Make it Creamier: For an even richer sauce, use a full can of coconut milk.
- Serving Suggestions: This curry is fantastic served with basmati rice, quinoa, or warm naan bread to soak up all the delicious sauce.
