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Chickpea Spinach Curry

Delicious Chickpea Spinach Curry Ready in Just 30 Minutes

Chickpea Spinach Curry is a quick, vegan dish that combines chickpeas and spinach in a flavorful gravy, ready in under 30 minutes.
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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 Base
  • 2 tablespoons Sunflower or Canola Oil Can substitute with olive oil if desired.
  • 1 large Onion, finely chopped Shallots can offer a milder taste.
  • 4 cloves Garlic, crushed Fresh garlic is preferred.
  • 1 inch Ginger, finely grated Use ginger paste if fresh isn't handy.
For the Spices
  • 1 tablespoon Ground Coriander Essential for rich flavor.
  • 0.5 tablespoon Ground Turmeric Offers earthy flavor and vibrant color.
  • 0.5 tablespoon Ground Cumin A must for authentic flavor.
  • 0.25 to 0.5 teaspoon Adjust according to your spice preference.
For the Sauce
  • 1.5 cups Crushed Tomatoes Forms the base for a luscious sauce.
  • 2.5 cups Cooked Chickpeas Canned chickpeas are convenient.
  • 0.5 cup Vegetable Stock Quality stock cube is a good alternative.
  • 1 cup Frozen or Fresh Chopped Spinach Feel free to mix both types.
Finishing Touches
  • 0.5 to 1 teaspoon Adjust to taste.
  • 1 teaspoon Sugar Balances acidity.
  • 1 teaspoon Garam Masala Traditional blend for warmth and aroma.
  • 1 tablespoon Lemon Juice Essential step for flavor enhancement.
  • 0.25 to 0.5 cup Introduces rich creaminess.
  • 1 tablespoon Fresh Cilantro Leaves, chopped Perfect for garnish.

Equipment

  • large pan

Method
 

Step-by-Step Instructions
  1. Heat sunflower or canola oil in a large pan over medium-high heat.
  2. Add finely chopped onion and sauté until golden brown and softened.
  3. Stir in crushed garlic cloves and grated ginger; cook until fragrant.
  4. Mix in ground coriander, turmeric, cumin, and cayenne pepper; toast for 2 minutes.
  5. Stir in crushed tomatoes, cooked chickpeas, and vegetable stock; bring to a boil.
  6. Add chopped spinach, salt, and sugar; simmer until spinach wilts.
  7. Remove from heat and stir in garam masala, lemon juice, and optional coconut milk.
  8. Transfer to a serving bowl and garnish with chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This Chickpea Spinach Curry is quick to prepare and packed with plant-based goodness, a nourishing meal ready in under 30 minutes.

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