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chickpea-spinach-curry-recipe

Chickpea Spinach Curry

A hearty and flavorful vegan curry made with chickpeas and spinach.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can diced tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 cans chickpeas, drained and rinsed (400g each)
  • 4 cups fresh spinach
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and ginger, and cook for another 2 minutes.
  4. Add the curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring constantly.
  5. Pour in the diced tomatoes and coconut milk. Stir well to combine.
  6. Add the chickpeas and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
  7. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  8. Season with salt and black pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 6mg

Keywords

Chickpea, Curry, Spinach, Vegan
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