Description
Discover a comforting Creamy Spinach Chickpea Curry. This easy-to-make dish combines the earthiness of chickpeas with fresh spinach, all enveloped in a rich, spiced coconut cream sauce. Perfect for busy weeknights or a satisfying meal with friends, it’s a versatile and hearty option.
Ingredients
Scale
- 2 cans Chickpeas
- 5 cups Fresh Spinach
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Curry Powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin Seeds
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 2 cups Basmati Rice
- 4 pieces Naan Bread
Instructions
- Sauté Aromatics: In a large skillet over medium heat, warm oil and sauté chopped onion, minced garlic, and grated ginger until onion is soft and golden, about 5 minutes.
- Toast Spices: Add curry powder, turmeric, and cumin seeds, stirring constantly for 1 minute until spices bloom and release nutty aroma.
- Simmer Chickpeas: Stir in rinsed chickpeas, pour in coconut milk, then bring to a gentle simmer and cook on medium-low heat for 8–10 minutes until sauce thickens slightly.
- Wilt Spinach: Add fresh spinach leaves in batches, stirring until each batch turns bright green and tender—about 2–3 minutes.
- Season & Serve: Taste and season with salt, chili powder, or extra curry powder. Serve hot over fluffy basmati rice or with warm naan bread.
Notes
- Garnish with chopped cilantro for a bright, fresh finish.
- Store leftover curry in an airtight container for up to 3 days in the fridge.
- Freeze curry in a freezer-safe container for up to 3 months.
- Thaw frozen curry in the fridge overnight before reheating.
- Reheat gently on the stovetop over low heat, adding water or coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg