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Spinach and Chickpea Curry

This hearty spinach and chickpea curry combines tender greens with creamy chickpeas in a spiced tomato sauce, simmered to develop rich flavors and a velvety texture. The dish is quick to prepare, using pantry staples, and results in a comforting, vibrant-colored curry perfect for weeknights. Serve it over rice or flatbread for a satisfying, wholesome meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon ground cumin toasted for enhanced flavor
  • 1 teaspoon ground coriander toasted for depth
  • 400 g crushed canned tomatoes or chopped fresh tomatoes
  • 1 can chickpeas rinsed and drained
  • 4 cups fresh spinach roughly chopped or whole baby spinach
  • 0.5 cup coconut milk full-fat or light
  • 2 tablespoons oil olive or coconut oil
  • to taste salt and pepper

Equipment

  • Large skillet or deep pan
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering. Add the diced onion and sauté, stirring frequently, until it becomes translucent and starts to turn golden, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet and cook for about 1 minute, until fragrant and aromatic.
  3. Sprinkle in the toasted ground cumin and coriander, stirring constantly for 30 seconds to toast the spices and release their warm, earthy aroma.
  4. Pour in the crushed tomatoes, stirring well. Let the mixture simmer gently for about 10 minutes, until the sauce thickens slightly and develops a rich, fragrant aroma.
  5. Add the rinsed and drained chickpeas to the sauce, stirring to coat them evenly. Cook for another 5 minutes, allowing the flavors to meld and the chickpeas to warm through.
  6. Gradually add the spinach, a handful at a time, stirring as it wilts into the sauce. Cover the pan and cook for about 2 minutes until the greens are tender and vibrant green.
  7. Pour in the coconut milk, stirring gently to combine with the sauce. Let it simmer for another 2 minutes until the curry is velvety and fragrant.
  8. Season with salt and pepper to taste, adjusting for your preferred flavor. If you like it spicy, add chili flakes or hot sauce now.
  9. Remove the skillet from heat and let the curry rest for a minute to allow flavors to meld. Serve hot over rice or flatbread, garnished with a squeeze of lemon if desired.

Notes

For extra flavor, toast whole cumin and coriander seeds before grinding. Using fresh ingredients enhances aroma and taste, but pantry staples work perfectly. Adjust spice levels to suit your heat preference.