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Close up of spinach and chickpea curry on a plate with rice
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
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
  • 2½ 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

Calories: 553kcal | Carbohydrates: 75g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 807mg | Potassium: 1235mg | Fiber: 22g | Sugar: 17g | Vitamin A: 4934IU | Vitamin C: 21mg | Calcium: 240mg | Iron: 10mg