Chickpea and Spinach Curry
A creamy, nutrient-rich vegan chickpea and spinach curry featuring aromatic Indian spices, coconut milk, and fresh tomatoes. This gluten-free dish is high in plant protein, fiber, and vitamins, making it a wholesome, comforting meal ready in just 35 minutes.
Equipment
- 1 Heavy-based pot (large enough to hold all ingredients)
- 1 Sharp Chef’s Knife
- Measuring Spoons (set)
- 1 Wooden Spoon
- 1 Can Opener
Ingredients
- 1 tablespoon coconut oil
- 1 large onion finely chopped (or 2 medium onions for a thicker sauce)
- 3 cloves garlic minced
- 400 grams cherry tomatoes halved (about 2 small containers)
- 1 teaspoon garam masala
- 1 to 1½ teaspoons curry powder adjust to taste for heat
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus extra to taste
- ½ teaspoon freshly grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas or 2 drained cans
- 200 milliliters coconut milk half of a 400 ml can
- ¾ cup vegetable broth or water
- 3 cups baby spinach leaves
- 1 teaspoon chili flakes or chopped green chili optional, for serving
Instructions
- Sauté Aromatics: Heat the coconut oil in a sturdy, heavy-bottomed pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 3 to 5 minutes.
- Add Garlic and Tomatoes: Stir in the minced garlic and halved cherry tomatoes. Cook for another 2 minutes, allowing the tomatoes to begin breaking down and the garlic to release its fragrance.
- Blend in Spices and Tomato Paste: Sprinkle in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, salt, and grated ginger. Add the tomato paste and mix thoroughly to coat the vegetables and toast the spices lightly, about 2 minutes.
- Incorporate Chickpeas and Liquids: Pour in the cooked chickpeas, stirring so they are well coated with the spice mixture. Then add the coconut milk and vegetable broth. Increase the heat and bring the mixture to a gentle boil.
- Simmer to Thicken: Lower the heat to maintain a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the sauce has thickened and developed a creamy consistency.
- Wilt the Spinach: Just before serving, stir in the baby spinach leaves. Allow them to wilt gently in the hot curry for 1 to 2 minutes.
- Serve and Garnish: Remove the curry from heat and dish it into bowls. Sprinkle with chili flakes or fresh chopped chilies if desired. Enjoy it alongside steamed rice or fluffy quinoa for a complete meal.
