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Chickpea Spinach Curry

Savory Chickpea Spinach Curry Ready in 30 Minutes

This Chickpea Spinach Curry is a flavorful, vegan dish that can be prepared in under 30 minutes, perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Sunflower or Canola Oil Ideal for sautéeing, providing a neutral flavor.
  • 1 large Onion Chopped finely for even cooking.
  • 4 cloves Garlic Crushed for aromatic flavor.
  • 1 inch Ginger Grated for warmth and spice.
For the Spices
  • 1 tablespoon Ground Coriander Elevates the curry’s flavor.
  • 0.5 tablespoon Ground Turmeric Essential for vibrant color.
  • 0.5 tablespoon Ground Cumin Provides a rich, nutty taste.
  • 0.25-0.5 teaspoon Cayenne Pepper Adjust to your spice preference.
For the Main Ingredients
  • 1.5 cups Crushed Tomatoes Canned tomatoes save time.
  • 2.5 cups Cooked Chickpeas Using canned makes for quick prep.
  • 0.5 cups Vegetable Stock Adds moisture and depth.
  • 1 cup Frozen Chopped Spinach Fresh spinach could be substituted.
For the Finishing Touches
  • 0.5-1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Sugar Optional for balancing acidity.
  • 1 teaspoon Garam Masala Adds warmth.
  • 1 tablespoon Lemon Juice Brightens up the dish.
  • 0.25-0.5 cups Coconut Milk Offers creaminess.

Equipment

  • Large Pan

Method
 

Cooking Steps
  1. Heat 2 tablespoons of sunflower or canola oil in a large pan over medium-high heat. Once shimmering, add 1 chopped large onion and sauté for 5-7 minutes.
  2. Stir in 4 crushed garlic cloves and 1 inch of freshly grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add 1 tablespoon of ground coriander, 0.5 tablespoon of ground turmeric, 0.5 tablespoon of ground cumin, and 0.25-0.5 teaspoon of cayenne pepper. Toast for 2 minutes.
  4. Incorporate 1.5 cups of crushed tomatoes, 2.5 cups of cooked chickpeas, and 0.5 cup of vegetable stock. Bring to a gentle boil and cook uncovered for 10 minutes.
  5. Stir in 1 cup of frozen chopped spinach, 0.5-1 teaspoon of salt, and 1 teaspoon of sugar. Simmer for 5 minutes.
  6. Remove from heat and stir in 1 teaspoon of garam masala, 1 tablespoon of lemon juice, and 0.25-0.5 cup of coconut milk. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 600mgPotassium: 900mgFiber: 10gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Use fresh garlic and ginger for the best flavor, and adjust seasoning as needed for taste.

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