Chickpea and Spinach Curry (Print)

Vegetarian curry with chickpeas, spinach, coconut milk, and spices for a comforting main dish.

# Ingredients:

→ Vegetables & Legumes

01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 inch piece fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 cans (15 ounces each) chickpeas, drained and rinsed
07 - 4 cups fresh spinach or 1 package frozen spinach, thawed and squeezed dry
08 - 1 can (14 ounces) diced tomatoes

→ Liquids

09 - 1 cup full-fat coconut milk
10 - 0.5 cup water or vegetable broth

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon garam masala
14 - 0.5 teaspoon ground turmeric
15 - 0.5 teaspoon paprika
16 - Salt to taste
17 - Freshly ground black pepper to taste
18 - Juice of half a lemon (optional)

# Instructions:

01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add onion and sauté for 5 to 7 minutes until soft and golden.
02 - Stir in garlic, ginger, and green chili. Cook for 1 to 2 minutes until fragrant.
03 - Add ground cumin, coriander, garam masala, turmeric, and paprika. Stir constantly for 30 seconds to release the flavors.
04 - Pour in diced tomatoes. Cook for 5 minutes, allowing the mixture to thicken slightly and flavors to meld.
05 - Add chickpeas, coconut milk, and water or vegetable broth. Stir well, bring to a simmer, and cook uncovered for 10 minutes.
06 - Stir in spinach and cook for 3 to 5 minutes, until wilted or thoroughly heated if using frozen spinach.
07 - Season with salt, freshly ground black pepper, and lemon juice if desired. Serve hot, accompanied by rice or flatbread.

# Pro Tips:

01 -
  • Uses affordable pantry staples and fresh greens
  • Ready in 40 minutes and simple enough for beginners
  • Naturally vegan and gluten free so it works for most diets
  • Perfect for meal prep as leftovers taste even better the next day
02 -
  • High in plant protein and fiber for lasting fullness
  • Makes fantastic leftovers and freezes beautifully
  • Mildly spiced and kid friendly with a creamy texture
03 -
  • Always sauté the onions patiently until they are deeply golden for the richest flavor
  • Use full fat coconut milk for the silkiest texture and avoid lower fat versions that can separate
  • If you have time toast whole cumin and coriander in a dry pan before grinding for maximum aroma
  • A squeeze of lemon or a sprinkle of chopped cilantro at the end lifts all the flavors and makes the dish sing
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