Healthy Spinach Chickpea Curry

Recipe by Mark

Cooking has always been my way to relax and unwind after a busy day. One of my favorite dishes to make is Spinach Chickpea Curry. The vibrant colors and the aromatic spices always transport me to a place of comfort and warmth. The process of creating this dish is therapeutic, from chopping the onions to the final stir of coconut milk. Spinach Chickpea Curry is not just a meal; it’s an experience that brings joy and satisfaction.

The Beginnings

I remember the first time I made Spinach Chickpea Curry. I was experimenting with different vegan recipes and stumbled upon the idea of combining spinach and chickpeas in a curry. The simplicity of the ingredients and the ease of preparation made it an instant favorite. The rich, creamy texture of the curry paired perfectly with the tender chickpeas and fresh spinach. It quickly became a staple in my kitchen, loved by everyone who tried it.

Cooking the Curry

Preparing Spinach Chickpea Curry is a breeze. I start by sautéing onions, garlic, and ginger in olive oil until they become soft and fragrant. Adding curry powder and cumin releases a burst of aroma that fills the kitchen. Diced tomatoes add a touch of sweetness and depth to the curry. The chickpeas and spinach blend beautifully with the spices, creating a hearty and nutritious meal. The final touch is the coconut milk, which adds a luscious creaminess to the dish.

Sharing the Joy

What makes Spinach Chickpea Curry special is how versatile it is. You can serve it with rice, naan, or even quinoa for a healthier option. It’s perfect for meal prepping and can be easily frozen for later use. Every time I make this dish, I’m reminded of the joy of cooking and the happiness of sharing a meal with loved ones. Whether you’re a busy professional or a home cook, this curry is sure to become a go-to comfort food in your home.

Chef’s Notes- Spinach Chickpea Curry

• Chop all your ingredients before you start cooking. This will make the process smoother and more enjoyable.
• If you prefer a milder curry, use less curry powder or choose a mild version. For more heat, add a pinch of cayenne pepper or red chili flakes.
• Sauté the onions until they are golden brown for a richer flavor. This step can be extended to caramelize the onions for added sweetness.
• Use a microplane grater for the ginger to get a fine texture that integrates well into the curry.
• Shake the can of coconut milk well before opening. If the milk has separated, stir it thoroughly to combine the cream and liquid.
• Blending part of the curry gives it a creamy texture. If you don’t have an immersion blender, you can use a regular blender, but be careful with hot liquids.
• If the curry is too thick, add a bit more water or vegetable broth. If it’s too thin, let it simmer longer to reduce.
• Serve the curry immediately for the best flavor. If you’re preparing it ahead, reheat gently on the stove to avoid overcooking the spinach.
• This curry tastes even better the next day as the flavors have more time to meld. Store in the refrigerator for up to 4 days.
• Garnish with fresh cilantro and a squeeze of lime juice just before serving to brighten the flavors.

Spinach Chickpea Curry

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Dive into this luscious Spinach Chickpea Curry, a delightful blend of creamy coconut milk, hearty chickpeas, and vibrant spinach. This dish is a breeze to whip up, packed with warm spices, and perfect for meal prep. Whether you’re a busy professional or a home cook, this vegan curry will become your go-to comfort food. Inspired by the simplicity and flavor of everyday ingredients, this recipe is sure to impress!

Course: Main CourseCuisine: IndianDifficulty: Easy

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

360

kcal

Resting Time

10

minutes

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 cups long grain white rice

• 3 cups water

• 2 tablespoons olive oil

• 1 medium yellow onion

• 2 garlic cloves

• 1 tablespoon fresh ginger

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 3/4 teaspoon salt

• 1 medium tomato

• 1 pound frozen chopped spinach

• 1 can (15 oz) chickpeas

• 1/2 cup water

• 1 can (13 oz) coconut milk

Directions

• Combine the rice and water in a saucepan. Cover and bring to a boil over high heat. Once boiling, reduce to low heat and simmer for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.
• Heat olive oil in a large skillet over medium-low heat. Add chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion becomes soft and translucent.
• Stir in curry powder and ground cumin; cook for an additional minute to release the spices’ aroma. Add diced tomato and salt; cook for another 5 minutes until the tomato breaks down.
• Add drained chickpeas, frozen spinach, and water to the skillet. Stir well and bring to a simmer over medium heat. Let it cook for about 5 minutes to blend the flavors.
• Reduce heat to medium-low and pour in the coconut milk. Simmer until the sauce reaches your desired thickness. For a smoother texture, use an immersion blender to purée part of the mixture.
• Adjust salt to taste before serving. Serve the creamy chickpea and spinach curry over warm rice.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• colander
• Immersion Blender
• measuring cups and spoons

Nutrition Facts

• Calories: 360kcal
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 660mg
• Potassium: 500mg
• Carbohydrates: 61g
• Fiber: 8g
• Sugar: 4g
• Protein: 11g
• Vitamin A: 3000IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 4mg

FAQs- Spinach Chickpea Curry

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach. Use approximately 8 cups of fresh spinach, roughly chopped. Add it to the skillet in batches until wilted.

What can I use instead of coconut milk?

You can substitute coconut milk with almond milk or cashew cream. Keep in mind that these alternatives may alter the flavor and consistency slightly.

Can I make this curry ahead of time?

Absolutely! This curry can be made a day in advance and reheated. It also freezes well for up to three months. Just ensure it’s stored in an airtight container.

What other vegetables can I add to this curry?

You can add bell peppers, carrots, or zucchini. Simply chop them into bite-sized pieces and add them during the sautéing stage with the onions.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure that the curry powder and other ingredients you use are certified gluten-free.