Spinach and Chickpea Curry
Warm, comforting, and packed with vibrant flavors, this Spinach and Chickpea Curry is the ultimate plant-based dish that’s perfect for weeknight dinners or batch cooking. Featuring protein-rich chickpeas, nutrient-packed fresh spinach, and a creamy coconut milk base, this recipe is bursting with richness and aromatic spices like cumin, coriander, and turmeric. A hint of fresh ginger and garlic elevates the flavor, while the optional cayenne pepper adds just the right amount of heat for those who crave a little spice. Ready in just 45 minutes, it’s a quick and satisfying vegan curry that pairs beautifully with steamed basmati rice or soft naan bread. Whether you’re looking to embrace Meatless Monday or simply enjoy a hearty, wholesome meal, this one-pot wonder is sure to impress. Don’t forget the sprinkle of fresh cilantro and a splash of lemon juice for the perfect bright finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 1 14-ounce can chopped tomatoes
- 1 13.5-ounce can coconut milk
- 2 15-ounce cans chickpeas, drained and rinsed
- 6 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 5-7 minutes until they become translucent.
Stir in the minced garlic and grated ginger and cook for 1-2 minutes, until fragrant.
Add the ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using) to the pan. Cook the spices for 30 seconds to 1 minute to release their aromas.
Pour in the chopped tomatoes and stir well to combine with the spices. Simmer for 4-5 minutes, stirring occasionally.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Add the chickpeas to the pan and mix well. Let the curry simmer for 10 minutes, allowing the flavors to meld together.
Gradually add the fresh spinach to the pan, stirring to wilt it into the curry. This should take about 2-3 minutes.
Season the curry with salt and black pepper to taste.
Turn off the heat, then stir in the lemon juice for a touch of brightness.
Serve the curry hot, garnished with fresh cilantro. Pair it with steamed basmati rice or warm naan for a complete meal.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6319 mg | 275% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 86.0 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 4358 mg | 93% | |
*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.
