Curried Spinach and Beans
Elevate your weeknight dinner game with this vibrant and hearty Curried Spinach and Beans recipe! This one-pan dish combines protein-packed chickpeas (or your favorite white beans) with tender spinach, all simmered in a creamy coconut-tomato curry sauce infused with bold spices like cumin, garam masala, and turmeric. With its aromatic base of sautéed onion, garlic, and ginger, this nourishing curry is as fragrant as it is flavorful. Perfectly balanced with a touch of optional heat from cayenne pepper and a squeeze of fresh lime for brightness, this vegan and gluten-free meal is ready in just 40 minutes. Serve it over fluffy rice or with warm naan bread for a wholesome, satisfying meal that's sure to become a family favorite! Ideal for those seeking healthy, plant-based comfort food with an international twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional)
- 1 15-ounce can diced tomatoes, canned
- 1 13.5-ounce can coconut milk
- 2 cups cooked chickpeas (or any white bean, such as cannellini or navy beans)
- 6 cups fresh spinach, washed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces fresh lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices.
Pour in the canned diced tomatoes and stir well to combine. Cook for 3-4 minutes to let the flavors meld.
Add the coconut milk and stir until the mixture is smooth and creamy. Bring to a gentle simmer.
Add the cooked chickpeas (or other beans) to the skillet and stir to coat them in the sauce. Simmer for 5-7 minutes to heat through.
Gradually add the fresh spinach to the skillet, stirring as it wilts. This may need to be done in batches depending on the size of your skillet.
Season the dish with salt and black pepper to taste. Simmer for another 2-3 minutes to fully combine all the flavors.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for a burst of freshness. Pairs beautifully with rice or warm naan bread.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 15.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 784 mg | 17% | |
*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.
