Creamy Chickpea Curry
Indulge in the rich, vibrant flavors of this Creamy Chickpea Curry, a perfect balance of spice and comfort in every bite. This vegan-friendly dish combines tender chickpeas, silky coconut milk, and aromatic spices like curry powder, turmeric, and cumin to create a luscious, satisfying curry that's both wholesome and packed with flavor. Fresh baby spinach and a hint of zesty lime juice add layers of freshness, while crushed tomatoes provide a tangy base. Ready in just 40 minutes, this one-pan curry is ideal for busy weeknights or cozy weekend dinners. Serve it over fluffy rice or with warm naan bread for a hearty, crowd-pleasing meal. Whether you're a plant-based eater or simply looking for a healthy, irresistible dinner option, this dish is guaranteed to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 400 grams crushed tomatoes
- 400 milliliters coconut milk
- 400 grams, drained and rinsed cooked chickpeas
- 100 grams baby spinach
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon (optional, for heat) red chili flakes
Instructions
Heat the olive oil in a large pan over medium heat.
Add the diced onion and sauté for 5–7 minutes, until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, ground turmeric, and ground coriander. Stir well to coat the onions with the spices, and cook for 1 minute.
Pour in the crushed tomatoes and coconut milk, stirring to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
Add the drained and rinsed chickpeas to the pan, and cook for another 10 minutes to allow the flavors to meld.
Stir in the baby spinach, allowing it to wilt completely, about 2–3 minutes.
Season the curry with salt, black pepper, and red chili flakes if desired.
Turn off the heat and stir in the lime juice.
Garnish with fresh cilantro before serving. Serve the curry hot over rice or with naan bread.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 64.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2800 mg | 60% | |
*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.
