Oh my goodness, let me tell you about my love for Chickpea & Spinach Curry! It’s one of those dishes that warms your soul and fills your kitchen with the most amazing aromas. The combination of hearty chickpeas and vibrant, fresh spinach, all enveloped in a luscious coconut milk sauce, is just heavenly. I remember the first time I made it for my friends; they were blown away by the rich flavors and the way the spices danced on their taste buds! It’s super quick to whip up, making it a perfect weeknight dinner that feels like a cozy hug. Trust me, once you try this recipe, it’ll become a staple in your home too!

Ingredients List

2 cups cooked chickpeas: I love using canned chickpeas for convenience, but if you have dried ones, feel free to soak and cook them beforehand. They’ll add a lovely texture!
4 cups fresh spinach, chopped: Fresh spinach is key here! Make sure to wash it thoroughly and chop it into bite-sized pieces to let it wilt beautifully.
1 onion, diced: A sweet onion works best, and I like to chop it finely so it blends seamlessly into the curry.
2 cloves garlic, minced: Fresh garlic gives this dish an aromatic kick. Don’t skip it—trust me, your taste buds will thank you!
1 inch ginger, grated: Fresh ginger adds a warm, zesty flavor. Grating it releases all those wonderful oils that elevate the dish.
1 can coconut milk (400ml): This is the creamy base of our curry! It makes everything rich and luscious, balancing the spices perfectly.
2 tablespoons curry powder: I like to use a good quality curry powder for depth of flavor—experiment with different blends if you’re feeling adventurous!
1 tablespoon olive oil: This will help sauté the onion and garlic, adding a bit of richness to the dish.
Salt to taste: Always season to your liking! I usually add a pinch at a time and taste as I go.
Black pepper to taste: Freshly cracked black pepper adds a nice little zing—go for it!

How to Prepare Chickpea & Spinach Curry

First things first, heat the olive oil in a large pan over medium heat. You want it nice and warm but not smoking.
Add the diced onion and sauté it for about 3-4 minutes, or until it becomes translucent. This is where the magic starts—the smell is just incredible!
Next, stir in the minced garlic and grated ginger. Cook for another minute, stirring continuously. You’ll want to keep an eye on it so the garlic doesn’t burn!
Now it’s time to add the curry powder. Cook it for about a minute to toast the spices and really bring out their flavor. Trust me, the aroma will fill your kitchen!
Mix in the cooked chickpeas and pour in the can of coconut milk. Stir everything together and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
After 10 minutes, add the chopped spinach. Cook until it wilts down, which should take just a couple of minutes. You’ll see that gorgeous green color pop!
Finally, season with salt and black pepper to taste. Give it a good stir, and you’re ready to serve! Enjoy it hot, paired with rice or warm bread for a delightful meal.

Why You’ll Love This Recipe

Quick and easy to prepare—perfect for busy weeknights!
Rich, creamy flavor thanks to coconut milk and spices.
Packed with healthy ingredients like chickpeas and fresh spinach.
Vegan and gluten-free, making it suitable for various diets.
One-pot meal for easy cleanup—who doesn’t love that?

Tips for Success

Adjust spice levels: If you like it a bit spicier, feel free to add a pinch of cayenne pepper or some chopped fresh chili when you sauté the onion. Start small, and you can always add more!
Fresh herbs: Garnish your curry with fresh cilantro or parsley just before serving. It adds a pop of color and fresh flavor that brightens the dish.
Serving suggestions: This curry pairs beautifully with fluffy basmati rice or warm naan bread. You could also serve it over quinoa for a protein-packed twist!
Make it a meal: Add some diced sweet potatoes or bell peppers along with the chickpeas for extra texture and nutrition. Just adjust the cooking time to ensure everything is tender.
Leftover love: If you have leftovers, they taste even better the next day as the flavors deepen. Just store them in an airtight container in the fridge!

Variations of Chickpea & Spinach Curry

If you’re in the mood to mix things up, there are so many fun ways to customize this Chickpea & Spinach Curry! You could toss in some diced tomatoes for a tangy twist or add roasted cauliflower for extra texture. For a spicy kick, try adding a teaspoon of garam masala or even some diced jalapeños. If you love coconut, a sprinkle of shredded coconut on top before serving adds a delightful crunch. And don’t forget about seasonal veggies—zucchini, bell peppers, or even carrots can bring a whole new dimension to the dish. Get creative and make it your own!

Storage & Reheating Instructions

Storing your delicious Chickpea & Spinach Curry is super simple! Just let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days—perfect for meal prep or leftovers!

If you want to store it for longer, you can freeze the curry! Just make sure to use a freezer-safe container or a heavy-duty zip-top bag. It’ll last in the freezer for about 2-3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight.

For reheating, you can warm it up on the stovetop over medium heat, stirring occasionally until heated through. If you’re in a rush, the microwave works too! Just pop it in a microwave-safe bowl, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between until it’s hot and ready to go. Just be careful—it can get hot quickly!

Nutritional Information

Here’s the estimated nutritional breakdown for one serving (about 1 cup) of my Chickpea & Spinach Curry. Keep in mind that actual values can vary based on the specific ingredients you use, but this will give you a good idea of what to expect!

Calories: 300
Fat: 15g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 400mg
Carbohydrates: 35g
Fiber: 10g
Sugar: 5g
Protein: 12g

This dish is not only delicious but also packed with nutrients! Full of fiber and protein from the chickpeas and vitamins from the spinach, it’s a wholesome choice you can feel good about.

FAQ Section

Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well in this Chickpea & Spinach Curry. Just be sure to thaw it and squeeze out any excess moisture before adding it to the curry.

What can I serve with Chickpea & Spinach Curry?
This curry pairs beautifully with basmati rice, naan bread, or even quinoa! You can also serve it with a simple side salad for a refreshing contrast.

Can I make this curry ahead of time?
Yes, you can make this Chickpea & Spinach Curry a day in advance. The flavors deepen as it sits, making it even more delicious! Just store it in the fridge and reheat when you’re ready to serve.

Is this curry spicy?
The spice level can be adjusted to your taste! The curry powder used gives it a nice warmth, but if you prefer it milder, simply reduce the amount or add some coconut milk to tone it down.

Can I add other vegetables to the curry?
Definitely! Feel free to toss in any veggies you like—carrots, bell peppers, or zucchini are great additions. Just adjust the cooking time to ensure everything is tender and delicious!

Chickpea & Spinach Curry: 7 Soul-Warming Secrets to Love

Author: [email protected]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Print Recipe

Description

A hearty chickpea and spinach curry packed with flavor.

Instructions

Heat olive oil in a pan over medium heat.
Add onion and sauté until translucent.
Stir in garlic and ginger, cook for 1 minute.
Add curry powder, cook for another minute.
Mix in chickpeas and coconut milk, cook for 10 minutes.
Add spinach and cook until wilted.
Season with salt and pepper.
Serve hot with rice or bread.

Notes

Use canned chickpeas for convenience.
Adjust spice level according to preference.
Serve with naan or rice.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: Chickpea Spinach Curry

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