Chickpea and Spinach Curry
Bursting with comforting flavours, this chickpea and spinach curry is ready in under half an hour, making it an ideal choice for busy weeknights. Packed with essential nutrients like dietary fibre, vitamin A, and vitamin C, this one-pot wonder is both wholesome and satisfying.
Why You’ll Love This Curry
- Loaded with flavour but not too spicy.
- Packed with important nutrients, such as dietary fibre, vitamin A and vitamin C. It’s also vegan and naturally gluten free.
- It’s a one-pot recipe, ready in under half an hour. The ultimate weeknight dinner.
How To Make Chickpea and Spinach Curry
Sauté Onion and Spices
Begin by heating olive oil in a large pan, then add cumin seeds and sauté until fragrant. Incorporate chopped onion and garlic, cooking until translucent.
Add Remaining Ingredients
Add chopped tomato, chickpeas, and coconut milk to the pan, bringing the mixture to a gentle boil. Season with ginger, coriander, turmeric, garam masala, and a pinch of salt.
Simmer and Thicken
Allow the curry to simmer over low to medium heat until it thickens slightly. Add fresh spinach, cover with a lid, and cook for a few additional minutes until the spinach wilts.
Serve and Enjoy
Plate it up and serve alongside rice or naan for a complete and satisfying meal.
What Is Curry Powder?
Contrary to popular belief, curry powder is not an authentic Indian spice blend but rather a British creation inspired by Indian flavours. While Indian cooks craft each dish with a unique blend of spices, curry powder typically includes turmeric, coriander, cumin, fenugreek, chilli peppers, and ginger.
Differentiating Garam Masala
In contrast, garam masala is a traditional Indian spice blend, offering a nuanced flavour profile. Comprising spices like coriander, cardamom, cumin, fenugreek, cinnamon, nutmeg, cloves, and turmeric, garam masala adds depth and warmth to dishes. Its subtle sweetness, derived from ingredients like cinnamon and nutmeg, distinguishes it from the more pungent curry powder.
Tips for Perfecting Your Curry
- Customise Spice Levels: Adjust the quantities of garam masala, ginger, turmeric, and cumin to suit your taste preferences.
- Choose Coconut Milk Wisely: Opt for full-fat coconut milk for a creamier texture or low-fat coconut milk for a lighter option.
- Plan Ahead: For enhanced flavour, prepare your chickpea curry a day in advance and refrigerate it in an airtight container for up to three days.
More Vegan Indian Recipes
- Vegan Peanut Curry
- 30-Minute Vegan Chana Masala
- Vegan Cauliflower Tikka Masala
- Butternut Squash Spinach Curry
Chickpea and Spinach Curry
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 cloves garlic, minced
- 3 small tomatoes, chopped
- 1 can chickpeas, drained and rinsed
- ¼ cup (55g) coconut milk
- 2 cups (60g) spinach
Spices
- ½ teaspoon whole cumin seeds
- ½ teaspoon ground ginger
- ½ teaspoon ground corinader
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- Salt, to taste
Instructions
- Heat olive oil in a large pan set over medium heat. Add cumin seeds, and swirl everything around for about 30 seconds, until cumin releases fragrant aroma.
- Add chopped onion and minced garlic, and cook until the onion turns translucent.
- Add chopped tomato, chickpeas and coconut milk, and bring to a boil. Add ginger, coriander, turmeric, garam masala, and a pinch of salt.
- Cook on low to medium high without a lid until lightly thickened, about 10 minutes. Toss in the spinach, cover with a lid, and cook for another 2 to 3 minutes, until spinach has wilted.
- Serve with Indian flatbreads or fluffy basmati rice.
