Chickpea and Spinach Curry
Chickpea and Spinach Curry: A Flavorful and Nutritious Meal
If you’re looking for a healthy, hearty, and flavorful meal, look no further than this Chickpea and Spinach Curry! This dish combines protein-rich chickpeas, aromatic spices, and fresh spinach for a nutritious, comforting, and satisfying meal. It’s perfect for a weeknight dinner or meal prep for the week ahead.
Why Chickpea and Spinach Curry Is a Great Choice
This curry isn’t just delicious—it’s packed with nutrients that support a healthy lifestyle:
- Chickpeas: A great source of plant-based protein, fiber, and essential vitamins and minerals like folate and iron. Chickpeas help support digestive health and provide sustained energy.
- Spinach: Full of vitamins A, C, and K, spinach supports bone health, boosts immunity, and promotes healthy skin. It’s also rich in antioxidants that help fight oxidative stress.
- Coconut Milk: Rich in healthy fats, coconut milk adds a creamy texture to the curry and helps support heart health and brain function.
- Turmeric: Known for its anti-inflammatory properties, turmeric helps reduce inflammation, supports digestion, and promotes overall wellness.
- Spices: Garam masala, curry powder, cumin, and cardamom bring a burst of flavor while offering health benefits, including supporting metabolism and reducing inflammation.
This curry is a great balance of protein, fiber, healthy fats, and antioxidants, making it the perfect option for a nourishing meal.
For more on the health benefits of turmeric, check out this article on WebMD’s turmeric benefits.
Chickpea and Spinach Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely diced (optional for a thicker sauce)
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved (approx. 2 punnets)
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder (add more for heat)
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas (or 2 cans, drained)
- 200 ml coconut milk (half of a 400ml can)
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chili flakes or diced green chilies (optional, for serving)
Instructions
- Sauté the Aromatics: Melt coconut oil in a heavy-based pot over medium heat. Add the diced onion and cook for 3-5 minutes, until softened. Add minced garlic and halved cherry tomatoes, and cook for another 2 minutes.
- Spices and Flavor: Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Let the spices cook for 2 minutes, allowing the flavors to meld together.
- Add Chickpeas and Liquids: Stir in cooked chickpeas, then pour in coconut milk and vegetable stock. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the curry simmer uncovered for about 25-30 minutes or until the sauce thickens and becomes creamy. Stir occasionally and add more stock if necessary.
- Add Spinach: Stir in baby spinach and let it wilt gently. Once the spinach is incorporated, remove from heat.
- Serve: Garnish with chili flakes or diced green chilies (optional) and serve with cooked rice or quinoa for a complete meal.
Preparation Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4 servings
This curry comes together easily and makes for a perfect mid-week meal. It’s rich in flavor and nutrition, providing a balanced meal that’s filling and comforting.
Why You Should Try Chickpea and Spinach Curry
If you’re looking for a nutrient-packed meal that’s both delicious and easy to prepare, this Chickpea and Spinach Curry is the answer. The combination of aromatic spices, protein-rich chickpeas, and fresh spinach creates a meal that’s satisfying and full of flavor.
It’s also a great vegan and gluten-free option, making it suitable for various dietary preferences. Plus, it’s easy to customize—add more veggies, increase the heat with extra chili, or serve it with your favorite grains.
For more healthy meal ideas, check out this Recipe for Quinoa and Lentil Stuffed Peppers.
Chickpea and Spinach Curry
Ingredients
- 1 tablespoon coconut oil
- 1 large onion finely diced (optional for a thicker sauce)
- 3 garlic cloves minced
- 400 grams cherry tomatoes halved (approx. 2 punnets)
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder add more for heat
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas or 2 cans, drained
- 200 ml coconut milk half of a 400ml can
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chili flakes or diced green chilies optional, for serving
Instructions
- Sauté the Aromatics: Melt coconut oil in a heavy-based pot over medium heat. Add the diced onion and cook for 3-5 minutes, until softened. Add minced garlic and halved cherry tomatoes, and cook for another 2 minutes.
- Spices and Flavor: Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Let the spices cook for 2 minutes, allowing the flavors to meld together.
- Add Chickpeas and Liquids: Stir in cooked chickpeas, then pour in coconut milk and vegetable stock. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the curry simmer uncovered for about 25-30 minutes or until the sauce thickens and becomes creamy. Stir occasionally and add more stock if necessary.
- Add Spinach: Stir in baby spinach and let it wilt gently. Once the spinach is incorporated, remove from heat.
- Serve: Garnish with chili flakes or diced green chilies (optional) and serve with cooked rice or quinoa for a complete meal.
Notes
Nutritional Information (per serving):
- Calories: 230 kcal
- Carbohydrates: 35g
- Protein: 10g
- Fat: 10g
- Saturated Fat: 7g
- Fiber: 7g
- Sugar: 5g
- Sodium: 350mg
- Potassium: 700mg
