Chickpea and Spinach Curry
A creamy, spiced chickpea and spinach curry that’s high in plant-based protein, fiber, and healthy fats.Quick to prepare, naturally vegan, and perfect for serving with rice, naan, or enjoying as a hearty meal on its own.
Equipment
- 1 large frying pan or skillet
- 1 Chopping Board
- 1 knife
- Measuring Spoons and Cups
- 1 Wooden Spoon
- 1 bowl for spinach
- 1 sieve
Ingredients
- 1 medium red onion finely chopped
- 3 garlic cloves minced
- 1 inch fresh ginger grated
- 2 large ripe tomatoes chopped
- 2 tbsp tomato puree
- 1 tbsp medium curry powder
- ½ tsp garam masala
- ½ tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp turmeric
- ½ tsp salt adjust to taste
- Pinch of hot chili powder optional, to taste
- 1 tin 400 ml full-fat coconut milk
- 200 ml water
- 2 tins 800 g chickpeas, drained and rinsed
- 3 handfuls fresh spinach
- Optional toppings: fresh coriander chili flakes, vegan cream, thinly sliced red onion
Instructions
- Prepare Your Aromatics: Start by finely chopping one medium red onion. Peel and mince three garlic cloves, and grate a one-inch piece of fresh ginger. Having all aromatics prepped and ready ensures a smooth cooking process and helps the flavors develop evenly. Place them close to your cooking station for easy access.
- Sauté the Onion Base: Heat one tablespoon of oil in a large frying pan or skillet over medium heat. Once hot, add the chopped onion and sauté for about 3–4 minutes until it becomes soft, translucent, and slightly golden at the edges. Stir occasionally to prevent sticking and ensure even cooking.
- Add Garlic and Ginger: Once the onions are soft, add the minced garlic and grated ginger to the pan. Stir continuously for about 1–2 minutes until fragrant. You should notice a warm, inviting aroma filling your kitchen—this is the flavor foundation of your curry. Be careful not to burn the garlic, as it can turn bitter.
- Incorporate Fresh Tomatoes: Add two large, chopped ripe tomatoes to the pan. Cook them for 5–7 minutes, stirring occasionally, until they start to break down and release their juices. Use the back of a spoon to gently mash the tomatoes as they soften, creating a rich and slightly chunky base.
- Build the Spice Paste: Add 2 tablespoons of tomato puree, 1 tablespoon of medium curry powder, ½ teaspoon garam masala, ½ teaspoon ground ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric, ½ teaspoon salt, and a pinch of hot chili powder if you like it spicy. Stir everything together for 1–2 minutes until the mixture forms a fragrant, cohesive paste. This step intensifies the flavors and ensures every bite is perfectly spiced.
- Pour in Liquids: Open a 400 ml tin of full-fat coconut milk and pour it into the pan. Then add 200 ml of water (you can measure this by filling half of the empty coconut milk tin). Stir gently to combine all ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10 minutes.
- Add Chickpeas: Drain and rinse two tins of chickpeas (about 800 g total). Once your sauce has simmered for 10 minutes, add the chickpeas to the pan. Stir well to coat them in the flavorful sauce, then reduce the heat to low and let the curry simmer gently for 20 minutes. This allows the chickpeas to absorb the spices and coconut richness.
- Prepare the Spinach: While the curry simmers, bring a small pot of water to a boil.Add three handfuls of fresh spinach leaves and blanch them for 1–2 minutes until wilted. Drain the spinach in a sieve and gently squeeze out any excess water. Roughly chop the leaves, ensuring they’re bite-sized and easy to eat.
- Combine Spinach and Curry: Once the chickpeas are tender and the sauce has thickened slightly, stir the chopped spinach into the pan. Mix well, letting the heat of the curry warm the spinach thoroughly. The vibrant green leaves add color, nutrients, and texture to your dish.
- Taste and Adjust Seasoning: Take a moment to taste your curry and adjust the seasoning if needed. You can add more salt, chili, or a pinch of garam masala depending on your preference. This step ensures the curry is perfectly balanced before serving.
- Serve and Garnish: Spoon the curry into bowls and top with fresh coriander, a sprinkle of chili flakes, thinly sliced red onion, and a drizzle of vegan cream if desired. Serve hot alongside fluffy rice, warm naan, or enjoy it on its own as a hearty, wholesome meal.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for 3–5 days. For longer storage, freeze in portions for up to 2 months. Reheat gently on the stove or in the microwave before serving.
Notes
- This curry is naturally vegan and gluten-free.
- Adjust the chili powder to suit your preferred spice level.
- Fresh spinach can be substituted with kale or Swiss chard for a slightly different texture.
- Use full-fat coconut milk for a creamy, rich sauce; light coconut milk will be thinner.
- Perfect for meal prep: flavors intensify after a day in the fridge.
- Serve immediately for the best texture, especially when pairing with naan or rice.
