Learn2Vibe

How to Make Aromatic Chickpea and Spinach Curry

This Aromatic Chickpea and Spinach Curry is a delicious and nutritious vegetarian meal that's perfect for busy weeknights. Tender chickpeas and vibrant spinach are simmered in a rich, spiced tomato-based sauce, creating a comforting dish that's both satisfying and healthy.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This flavorful Chickpea and Spinach Curry is a hearty vegetarian dish that combines protein-rich chickpeas with nutrient-packed spinach in a fragrant, spice-infused sauce.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 14-oz can diced tomatoes
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 6 cups fresh spinach, roughly chopped
  • 1/2 cup coconut milk
  • Salt to taste
  • Juice of 1 lemon
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

  2. Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.

  3. Stir in the ground cumin, coriander, turmeric, and chili powder. Toast the spices for 30 seconds to release their flavors.

  4. Add the diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.

  5. Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

  6. Add the chopped spinach to the pot in batches, stirring until it wilts and is incorporated into the curry.

  7. Pour in the coconut milk and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.

  8. Season with salt to taste and stir in the lemon juice.

  9. Remove from heat and garnish with fresh cilantro before serving.

Chef's Notes

  • For a creamier curry, blend half of the chickpeas before adding them to the pot.
  • Adjust the spiciness by increasing or decreasing the amount of chili powder.
  • This curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make this dish vegan, ensure you're using a plant-based vegetable broth.
  • For added texture, you can top the curry with some toasted cashews or pumpkin seeds before serving.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 15g
  • Fiber: 12g
  • Fat: 14g (mostly healthy fats from coconut milk)
  • Rich in vitamins A, C, and K from spinach
  • Good source of iron and folate

Serving Suggestions

  • Serve this curry over steamed basmati rice or with warm naan bread for a complete meal.
  • A side of cucumber raita can help balance the spices and add a cool contrast.
  • Pair with a light mango lassi for a refreshing beverage.
  • Garnish with extra cilantro leaves and a wedge of lemon for added freshness.
  • This dish is perfect for a cozy dinner at home or as part of a larger Indian-inspired feast.