Description
A nourishing and flavorful chickpea spinach curry packed with protein and fiber, perfect for a healthy family meal.
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, sliced red chilies for heat, cooked brown rice or quinoa to serve
Instructions
- In a large saucepan, whisk the tomato puree, curry powder, garam masala, and ground cumin until blended.
- Cook and stir over medium heat for 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until blended.
- Stir in the chickpeas. Cook, stirring occasionally, for 15 minutes, until heated through.
- Season with salt and pepper, to taste.
- Stir in the baby spinach leaves. Cook and stir for 2 to 3 minutes until spinach is wilted.
- Serve hot with optional accompaniments as desired.
Notes
For added richness, use full-fat coconut milk. Stir in fresh spinach just before serving for vibrant color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg