Chickpea and Spinach Curry

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5 from 3 votes

This comforting vegetarian dish is packed with protein, fiber and plenty of flavor.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Entree

Cuisine: Indian

Servings:

Calories: 291kcal

Author: Dr. Sonali Ruder

Equipment

Sauté Pan

Ingredients

2 teaspoons olive oil
1 medium onion, finely chopped
2 teaspoons grated or minced ginger
1 teaspoon grated or minced garlic
½ teaspoon turmeric
¼ teaspoon cayenne pepper
2 cups chopped tomatoes (about 4 plum tomatoes)
¾ teaspoon kosher salt
1 cup light coconut milk
2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
1 teaspoon garam masala*
2 teaspoons lemon juice
1 package (5 ounces) baby spinach
Fresh cilantro for garnish

US Customary - Metric

Instructions

Heat the oil in a large sauté pan over medium heat and add the onion. Cook until softened, 6-7 minutes. Add the ginger, garlic, turmeric and cayenne and cook another minute until fragrant, stirring often.
Add the tomatoes and salt and cook another 5-6 minutes until the tomatoes break down. Mash them with the back of a spoon as they cook.
Add the coconut milk and chickpeas and simmer a few minutes until the sauce thickens. Stir in the garam masala and lemon juice.
Add the spinach and cover the pan for a few minutes until wilted. Uncover and stir the spinach into the sauce. Taste and adjust seasoning as desired.
Garnish with fresh cilantro. Serve curry with brown rice, naan or whole grain bread.

Notes

*Garam masala is an Indian blend of dried spices commonly used in Indian cooking. Most varieties contain a mixture of spices that includes peppercorns, cloves, cumin, coriander, and cardamom. It can be found in specialty grocery stores and increasingly in regular grocery stores. If you don’t have it, you can use a little ground cumin and coriander.

Nutrition