Chickpea Curry for Two
Warm, comforting, and bursting with flavor, this Chickpea Curry for Two is the perfect quick dinner for cozy nights in. Made with pantry staples like canned chickpeas, fragrant spices, and creamy coconut milk, this budget-friendly recipe comes together in just 30 minutes. The addition of fresh baby spinach and a touch of grated ginger balances the rich, aromatic curry base, while optional garnishes like freshly chopped cilantro elevate each spoonful. Pair it with fluffy basmati rice or warm naan to soak up every last drop of this luscious curry. Perfectly portioned for two, it’s a simple yet satisfying vegetarian dish that’s packed with protein, nutrients, and irresistible flavor.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 cup crushed tomatoes
- 1 cup canned chickpeas, rinsed and drained
- 0.75 cup coconut milk
- 1 handful baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
- 2 servings cooked basmati rice or naan (optional, for serving)
Instructions
Heat olive oil in a medium-sized skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add curry powder, ground cumin, and turmeric to the pan, stirring constantly for 30 seconds to toast the spices.
Pour in the crushed tomatoes and stir well to combine with the spices and aromatics.
Add the chickpeas and coconut milk, stirring until everything is evenly mixed. Bring the mixture to a gentle simmer.
Reduce the heat to low and let it simmer uncovered for 10–12 minutes, stirring occasionally, until the curry thickens slightly.
Add the baby spinach and cook for 2–3 minutes until wilted.
Season the curry with salt and black pepper to taste. Stir in the cilantro, if using.
Serve the chickpea curry hot with cooked basmati rice or naan, if desired.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 29.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
