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Close up of spinach and chickpea curry on a plate with rice

Spinach and chickpea curry

Spinach and chickpea curry in an aromatic tomato gravy. This is a delicious one pot weeknight dinner that takes only 30 minutes.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 553kcal
Author: Maria

Ingredients

  • 2 tablespoons neutral oil (like vegetable or avocado)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh ginger (minced)
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon curry powder
  • 15 ounce can of crushed tomatoes
  • 2 (15 ounce) cans chickpeas
  • 1 teaspoon salt
  • ¼ teaspoon baking powder (optional - to soften the chickpeas)
  • cups water
  • 1 cup frozen spinach
  • 1 tablespoon lemon juice
  • ¼ cup fresh cilantro (roughly chopped)
  • ½ cup canned coconut milk (optional)

Instructions

  • Heat up oil in a large pan on medium heat. Once pan is hot, add the onions and saute until golden brown and translucent.
    2 tablespoons neutral oil, 1 medium onion
  • Add the garlic and ginger and saute for five minutes. Add all of the spices and saute for 30 seconds
    4 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon cumin powder, 2 teaspoons coriander powder, ½ teaspoon turmeric powder, 1 tablespoon curry powder
  • Add the canned tomatoes, chickpeas, water, baking powder and salt. Cover and bring to a simmer. Simmer for 10 minutes.
    15 ounce can of crushed tomatoes, 2 (15 ounce) cans chickpeas, 1 teaspoon salt, ¼ teaspoon baking powder, 2½ cups water
  • After 10 minutes, add the frozen spinach, cover and simmer for another 5-10 minutes, or until the spinach is warmed through. Once it's done cooking, smash a few of the chickpeas with the back of your stirring spoon, then stir. This will help to thicken the sauce.
    1 cup frozen spinach
  • Add the lemon juice, cilantro and (optional) canned coconut milk. Serve over basmati rice or with Indian bread.
    1 tablespoon lemon juice, ¼ cup fresh cilantro, ½ cup canned coconut milk

Nutrition

Nutrition Facts
Spinach and chickpea curry
Amount per Serving
Calories
553
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
6
g
Sodium
 
807
mg
35
%
Potassium
 
1235
mg
35
%
Carbohydrates
 
75
g
25
%
Fiber
 
22
g
92
%
Sugar
 
17
g
19
%
Protein
 
24
g
48
%
Vitamin A
 
4934
IU
99
%
Vitamin C
 
21
mg
25
%
Calcium
 
240
mg
24
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.