Description
A quick and satisfying chickpea and spinach curry, packed with protein and flavor, perfect for busy weeknights.
Ingredients
Scale
- 1.5 cups tomato puree
- 1 tablespoon mild curry powder
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 cup coconut milk
- 3 cups cooked chickpeas
- Salt and black pepper, to taste
- 4 cups packed fresh baby spinach leaves
- Optional: fresh cilantro leaves, for garnish
- Optional: sliced red chilies, for heat
- Optional: cooked brown rice or quinoa, for serving
Instructions
- Whisk together the tomato puree, curry powder, garam masala, and ground cumin in a large saucepan until well blended. Cook over medium heat for 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until fully incorporated, creating a silky texture.
- Stir in the cooked chickpeas and cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add the baby spinach leaves and cook for an additional 2 to 3 minutes or until the spinach is wilted and bright green.
- Serve hot with optional accompaniments, such as brown rice or quinoa, fresh cilantro, or sliced red chilies for an extra kick.
Notes
For thicker curry, simmer longer after adding chickpeas. Squeeze lime juice before serving for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg