CHICKPEA AND SPINACH CURRY
This Chickpea and Spinach Curry is a rich, creamy dish packed with plant-based protein, perfect for a quick, nutritious meal. Combining chickpeas, spinach, and diced tomatoes in a coconut milk-based curry sauce creates a delightful balance of flavours. With a hint of garlic and aromatic curry powder, this dish is warming, satisfying, and ideal for a simple weeknight dinner. It’s full of wholesome ingredients, and the creamy coconut milk adds a smooth, luxurious texture, making this curry both comforting and healthy.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Indian, Mediterranean
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Fall, Winter, Comfort Food, Quick Lunch
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Gluten-Free, Quick & Easy, Organic
DISH TYPE
Curry, Main Dish
INGREDIENTS FOR CHICKPEA AND SPINACH CURRY
- 1/4 cup chickpeas, rinsed
- 1/4 cup spinach leaves
- 1/4 cup diced tomatoes
- 1/4 cup coconut milk
- 1/2 clove garlic, minced
- 1/2 tbsp curry powder
- 1/2 tbsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220
- Protein: 5g
- Carbohydrates: 16g
- Fibre: 5g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 220mg
- Sugars: 4g
PREPARATION FOR CHICKPEA AND SPINACH CURRY
- Heat the Olive Oil: Heat the olive oil over medium heat in a small pan. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the Curry Powder: Stir in the curry powder and cook for another 30 seconds to release its aroma.
- Add the Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk, stirring well to combine. Let it simmer for 2-3 minutes.
- Add the Chickpeas: Stir in the chickpeas, allowing them to absorb the flavours. Simmer for 5 minutes.
- Add the Spinach: Toss the spinach leaves and cook until wilted for about 1-2 minutes.
- Season and Serve: Season with salt to taste. Serve the curry hot, and enjoy the creamy, flavourful dish.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR CHICKPEA AND SPINACH CURRY
- For extra flavour, add a squeeze of lime juice at the end to brighten the dish.
- If you prefer a spicier curry, include a pinch of cayenne pepper or chilli flakes when sautéing the garlic.
- Stir in some fresh coriander before serving for a more aromatic finish.
VARIATIONS
- Add diced sweet potatoes or carrots for more texture and nutrition.
- Swap spinach with kale or Swiss chard for a different leafy green.
- For added protein, include cubed tofu or tempeh in the curry.
- If you want a thicker curry, reduce the amount of coconut milk or simmer for longer to let the sauce reduce.
PREPPING AND STORAGE
- Fridge: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Freezer: This curry freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stove.