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Rachel White

Chickpea & Spinach Curry Recipe

A flavorful vegetarian curry featuring tender chickpeas and fresh spinach simmered in a spiced tomato coconut sauce for a comforting meal.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • ½ cup coconut milk
  • ½ cup vegetable broth
  • 3 cups fresh spinach
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish
  • 2 cups cooked basmati rice for serving

Method
 

  1. Heat olive oil in large skillet over medium heat.
  2. Add chopped onion and sauté 4 minutes until soft.
  3. Stir in garlic and ginger; cook 30 seconds.
  4. Add cumin, curry powder, turmeric, salt, and black pepper.
  5. Cook spices briefly to release aroma.
  6. Add chickpeas and diced tomatoes with juices.
  7. Pour coconut milk and vegetable broth into skillet.
  8. Stir well and bring mixture to gentle simmer.
  9. Cook uncovered 15 minutes, stirring occasionally.
  10. Add fresh spinach and cook 3 minutes until wilted.
  11. Stir in lemon juice and adjust seasoning if needed.
  12. Serve hot over basmati rice and garnish with cilantro.

Notes

Nutritional Values (Per Serving)

Calories: 440
Total Fat: 16g
Saturated Fat: 7g
Carbohydrates: 60g
Fiber: 11g
Protein: 16g
Iron: 25%
Folate: 35%
Vitamin A: 80%
Magnesium: 18%
Potassium: 15%

Additional Notes and Tips

  • Add chili flakes for extra heat.
  • Use light coconut milk for lower fat option.
  • Let curry rest 5 minutes before serving.
  • Serve with naan for heartier meal.
  • Store refrigerated up to four days; flavor improves overnight.