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Chickpea Spinach Curry

A quick, creamy, and nutritious curry made with chickpeas and spinach, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can chickpeas, drained and rinsed
  • 4 cups fresh spinach, chopped
  • 1 can coconut milk Use full-fat for creaminess.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • to taste Salt
  • 2 tablespoons oil For sautéing.
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
  2. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
  3. Stir in curry powder and cook for 1 minute.
  4. Add chickpeas, coconut milk, and spinach. Cook until spinach wilts and everything is heated through.
  5. Season with salt to taste.
  6. Garnish with fresh cilantro and serve hot.

Notes

This curry can be served over rice or with naan. It stores well in the fridge for up to 4 days and can be frozen for about 3 months. For a thicker curry, let it simmer longer.