Chickpea and Spinach Curry

5 from 1 vote

Chickpea and spinach curry is delicious, creamy, and easy to make. This recipe is vegan and gluten-free and is ready in about 40 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: chickpeas, curry

Servings:

Calories: 464kcal

Author: Kelsey Smith

Equipment

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
4 garlic cloves minced
1 tablespoon ginger minced
2 teaspoons ground coriander seed
2 teaspoons ground turmeric
1 teaspoon cumin
1 teaspoon garam masala
½ teaspoon chili powder
½ teaspoon kosher salt
1-½ cups coconut milk
1-½ cups canned tomato sauce
28 oz canned chickpeas drained and rinsed
6 oz baby spinach

To serve (optional)

Basmati rice
Naan
Fresh cilantro
Plain yogurt
Red pepper flakes
Fresh lime juice

US Customary - Metric

Instructions

Heat oil in a saucepan over medium heat and sauté the onion for about 5 minutes until they become translucent.
Add the garlic and ginger and cook for another minute.
Add the coriander, turmeric, cumin, garam masala, chili powder, and salt and cook for 1 to 2 additional minutes until fragrant.
Pour in the coconut milk and tomato sauce and bring to a boil.
Add the chickpeas, reduce the heat, and simmer for 20 minutes, stirring occasionally. Taste and add additional salt if desired.
Remove from the heat and add the fresh spinach and gradually stir it into the curry. The residual heat will wilt the leaves after a minute or two.

Notes

Storage: Store in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months. Fully defrost before reheating in the microwave or on the stove.

Nutrition