Description
A comforting and flavorful Chickpea Spinach Curry that combines aromatic spices, creamy coconut milk, and tender chickpeas, served over fluffy rice. This vegetarian Indian-inspired dish is perfect for a quick weeknight dinner or meal prep, offering a delicious and nutritious meal packed with protein and greens.
Ingredients
Scale
Main Ingredients
- 1 cup rice, uncooked
- 1 tsp olive oil
- ⅓ cup yellow onion, chopped
- 4 cloves garlic, minced
- ½ tbsp ginger, minced
- 2½ tbsp curry powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (more to taste if you like spice)
- 1 tbsp tomato paste
- 1 – 14 oz can diced tomatoes
- 1 – 14 oz can full fat coconut milk
- 2 – 15 oz cans chickpeas, drained and rinsed
- ½ tbsp white sugar (more as needed)
- 3 cups fresh spinach
- 2 tbsp cilantro, chopped (for garnish)
Instructions
- Cook Rice: Prepare the rice according to the package instructions to serve as the base for your curry.
- Sauté Onions: Heat olive oil in a large pan over medium-high heat. Add the chopped onions and sauté until they become golden and fragrant, about 5-7 minutes.
- Add Aromatics & Spices: Stir in the minced garlic and ginger, cooking for 1-2 minutes while stirring frequently to avoid burning. Add curry powder, cumin, salt, turmeric, paprika, and cayenne pepper. Stir well and cook for another minute to toast the spices without burning them. Then add the tomato paste and mix thoroughly.
- Add Liquids & Chickpeas: Pour in the diced tomatoes, full fat coconut milk, drained chickpeas, and white sugar. Stir well to combine all ingredients.
- Simmer: Reduce the heat to medium-low and let the curry simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Spinach: Stir in the fresh spinach and let it wilt into the sauce over 2-3 minutes. The curry should thicken to a creamy consistency.
- Adjust Seasoning & Serve: Taste the curry and adjust seasoning by adding more salt or sugar if desired. Serve the chickpea spinach curry hot over the cooked rice, garnished with chopped cilantro or parsley for a fresh finish.
Notes
- You can adjust the cayenne pepper to make the curry milder or spicier according to your preference.
- Full fat coconut milk adds creaminess, but light coconut milk can be used for a lower-fat option.
- Use fresh spinach for best texture, but frozen spinach can be substituted if needed, just add it earlier to allow thawing.
- Serve with naan or roti for a more traditional meal experience.
- This curry keeps well in the fridge for up to 3 days and freezes nicely for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chickpea curry, spinach curry, vegetarian curry, Indian curry, coconut milk curry, healthy dinner, easy curry recipe
