Begin an exciting culinary journey with our Chickpea and Spinach Curry—an enticing dish that melds tender chickpeas, vibrant spinach, and aromatic spices in a luscious and flavorsome sauce. This curry pays homage to Indian-inspired cuisine, boasting a delightful fusion of heat, tang, and creaminess that promises to captivate your palate and leave you yearning for more.
Nutritional Highlights: Indulge in the nourishing essence of our Chickpea and Spinach Curry while providing your body with vital nutrients. Chickpeas offer an abundance of plant-based protein and fiber, complemented by the vitamin-rich spinach. With approximately 300-350 calories per serving, this curry stands as a nutritious and gratifying option for any meal.
Exquisite Flavor Experience: Delight in the tantalizing flavors of our Chickpea and Spinach Curry—an intricately crafted dish designed to elevate your dining experience and invigorate your senses. Each spoonful bursts with a symphony of flavors, as the tender chickpeas absorb the aromatic spices and velvety coconut milk, while the spinach lends a burst of color and freshness. Whether you’re a curry enthusiast or a novice to Indian cuisine, this recipe is guaranteed to leave a lasting impression.
Ingredients:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
Instructions:
- Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper, and cook for an additional minute to toast the spices.
- Add the diced tomatoes (with their juices) to the skillet, and bring to a simmer. Allow the mixture to cook for about 5 minutes, until slightly thickened.
- Pour in the coconut milk and stir well to combine. Bring the curry to a gentle simmer, then add the drained chickpeas. Allow the curry to simmer for another 10-15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
- Taste the curry and season with salt and pepper as needed. If you prefer a spicier curry, you can adjust the amount of cayenne pepper accordingly.
- Just before serving, add the fresh spinach leaves to the curry and stir until wilted.
- Add the curry to a bowl with rice or naan bread.
- Garnish the Chickpea and Spinach Curry with fresh cilantro leaves before serving.
Preparation and Serving: Prepare our Chickpea and Spinach Curry with ease, requiring only 15 minutes of prep time and approximately 25-30 minutes of cooking. This recipe yields 4 servings, making it perfect for sharing with family or friends, or for meal prep to enjoy throughout the week. With its vibrant colors, bold flavors, and nutritional benefits, this curry is a delightful addition to any dining table, offering a satisfying and wholesome meal option for any occasion.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper, and cook for an additional minute to toast the spices.
- Add the diced tomatoes (with their juices) to the skillet, and bring to a simmer. Allow the mixture to cook for about 5 minutes, until slightly thickened.
- Pour in the coconut milk and stir well to combine. Bring the curry to a gentle simmer, then add the drained chickpeas. Allow the curry to simmer for another 10-15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
- Taste the curry and season with salt and pepper as needed. If you prefer a spicier curry, you can adjust the amount of cayenne pepper accordingly.
- Just before serving, add the fresh spinach leaves to the curry and stir until wilted.
- Add the curry to a bowl with rice or naan bread.
- Garnish the Chickpea and Spinach Curry with fresh cilantro leaves before serving.