This Chickpea and Spinach Curry is a wholesome, hearty, and easy-to-make vegan dish that’s perfect for a weeknight dinner. With tender chickpeas, fresh spinach, and aromatic spices, this curry brings comfort and flavor in every bite. The dish is creamy thanks to the coconut milk and rich with spices, making it both satisfying and nourishing. Best of all, it can be made in under 30 minutes, making it a go-to recipe for busy evenings or meal prepping.
Key Ingredients
- Chickpeas: These legumes are the star of the dish, providing a plant-based source of protein and fiber. They absorb the rich flavors of the curry and add a satisfying, hearty texture.
- Spinach: Fresh spinach brings color, nutrients, and a subtle earthiness to the dish. It wilts down quickly, blending perfectly with the other ingredients.
- Curry Powder: This essential spice blend gives the dish its warmth and depth of flavor. The combination of turmeric, cumin, coriander, and other spices adds complexity to the curry.
- Coconut Milk: This creamy, dairy-free ingredient balances the spices and gives the curry a luscious texture. It adds a slight sweetness that complements the savory spices.
- Tomatoes: Diced tomatoes provide acidity and freshness, cutting through the richness of the coconut milk and enhancing the overall flavor profile.
How to Make Chickpea and Spinach Curry
- Sauté the Aromatics : Start by sautéing a large chopped onion in a bit of water or vegetable broth (for an oil-free option) until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes, allowing the aroma to develop. The combination of onion and garlic sets a flavorful foundation for the curry.
- Add the Spices : Next, stir in the curry powder, ground cumin, and ground turmeric. Cooking the spices for about a minute helps to release their essential oils, deepening the flavors. This step is crucial for achieving that bold, authentic curry taste.
- Combine the Main Ingredients: Add the chickpeas, diced tomatoes, and coconut milk to the pot, stirring everything together. The chickpeas will soak up the fragrant spices, while the coconut milk brings a rich creaminess to the dish. The diced tomatoes add a touch of acidity, balancing the richness of the coconut milk.
- Simmer the Curry: Bring the mixture to a gentle boil, then lower the heat to a simmer. Let it cook for 15-20 minutes, giving the flavors time to meld together. This is when the curry truly starts to shine, with each ingredient contributing to the depth of the dish.
- Add the Spinach: Stir in the fresh spinach and cook for an additional 5 minutes until wilted. The spinach adds color and a burst of nutrition to the curry, blending seamlessly with the creamy sauce.
- Season and Serve: Finally, season the curry with salt and pepper to taste. Serve it hot over a bed of rice or with your favorite flatbread for a complete meal.
This Chickpea and Spinach Curry is a perfect balance of flavor, nutrition, and comfort. Enjoy it as a satisfying meal that’s both vegan and gluten-free!
Pro Tips
- Use Full-Fat Coconut Milk: For a creamier, more luxurious curry, opt for full-fat coconut milk. Light coconut milk can work, but it may not be as rich.
- Adjust the Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or chili flakes to the spice blend.
- Meal Prep Friendly: This curry stores well in the fridge for up to 3-4 days, making it ideal for meal prep. The flavors deepen with time, so leftovers often taste even better!
- Add Vegetables: Feel free to add other veggies like bell peppers, zucchini, or carrots to bulk up the curry and add extra nutrients.
Chickpea and Spinach Curry
This hearty Chickpea and Spinach Curry is a vibrant, creamy dish packed with warm spices, tender chickpeas, and fresh spinach in a rich coconut milk sauce. Perfect for a quick, nourishing meal that's both satisfying and flavorful!
Servings: 4 servings
Calories: 545kcal
Ingredients
- 2 cans (15 oz each) chickpeas (drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
- salt and pepper to taste
Instructions
- Sauté the Aromatics:In a large pot, sauté the chopped onion in a bit of water or vegetable broth (for oil-free cooking) until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Spices:Stir in the curry powder, ground cumin, and ground turmeric, cooking for 1 minute to toast the spices.
- Combine the Main Ingredients:Add the chickpeas, diced tomatoes, and coconut milk to the pot, stirring well to combine.
- Simmer the Curry:Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Add the Spinach:Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
- Season and Serve:Season with salt and pepper to taste. Serve the curry hot, over rice or with your favorite flatbread.
Nutrition
Calories: 545kcal
