Go Back
–+ servings
White ceramic bowls with Chickpea Spinach Curry in it and white rice.
Print Recipe
5 from 3 votes

Chickpea Spinach Curry

Chickpea spinach curry is rich, full bodied, nutritious and abundantly delicious. Served over a bed of fluffy rice, this is one of my favorite meals to enjoy and to meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 4
Author: Bailey

Equipment

  • large deep skillet

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 can chickpeas
  • ½ Tbsp white sugar more as needed
  • 3 cups fresh spinach
  • 2 tbsp cilantro, chopped for garnish

Instructions

  • Start rice if using, cook it according to the package. 
  • Heat the oil in a large pan over a medium/high heat. Sauté the finely chopped onions until golden and fragrant.
  • Add the minced garlic and ginger and cook for 1-2 minutes, stirring frequently. Next, add in all the seasonings. Stir well and let the seasonings cook a bit for about 1 minute (do not let them burn!) Add in the tomato paste and stir.
  • Add the canned tomatoes, chickpeas and coconut milk, sugar. Simmer for about 10 minutes. Next, add in the spinach and let it wilt into the curry sauce. Let it simmer for 2-3 more minutes, the sauce should thicken. Give it a taste and add more salt, or more sugar if desired. Serve chickpea spinach curry over rice or grain of choice. Garnish with fresh cilantro or parsley. 

Notes

  • Wear an apron or clothes you won't mind getting stained, just in case. Curry and Turmeric stain easily and they always get somewhere they shouldn't :) 
  • Taste as you go. This is a wonderfully seasoned recipe but you may want a little more salt, or perhaps you want to sweeten it up with another Tablespoon of sugar. 
  • Add Protein! This is great served with chicken or shrimp (especially shrimp). Feel free to add protein if you want! 
  • Your coconut milk must also be full-fat and shake it well before opening the tin or it will make your curry watery.
  • This recipe is wonderful for meal prep, you can store it in an airtight container for up to 5 days in the fridge. It gets better in flavor as it sits, so I highly recommend enjoying those leftovers! You can also freeze this dish for up to 3 months.

Nutrition

Serving: 1.5cup | Calories: 739kcal | Carbohydrates: 65g | Protein: 19g | Fat: 41g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 668mg | Potassium: 1063mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2319IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 12mg