Chickpea and Spinach Curry
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 comfortin
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