Oh my goodness, let me tell you about my absolute favorite dish—chickpea and spinach curry! This recipe is not only bursting with flavor but also incredibly easy to whip up on a busy weeknight. I love how the creamy coconut milk pairs perfectly with the earthy chickpeas and vibrant spinach, creating a dish that’s as comforting as it is nutritious. Seriously, you’ll feel good about eating it! Plus, it’s packed with protein and fiber, making it a wholesome option for everyone, whether you’re vegetarian or just looking to add more plant-based meals to your table. Trust me, once you try this chickpea and spinach curry, it’ll quickly become a go-to in your kitchen!
Ingredients for Chickpea and Spinach Curry
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
How to Prepare Chickpea and Spinach Curry
- First things first, grab a medium-sized pan and heat up that lovely olive oil over medium heat. You want it nice and warm, but not smoking!
- Once the oil is shimmering, toss in your diced onion. Sauté it for about 5 minutes until it turns a beautiful translucent color—this is where the magic starts to happen!
- Now, add in the minced garlic and grated ginger. Give it a good stir and let it cook for another minute. The aroma will be heavenly, trust me!
- Next up, sprinkle in your curry powder. This is where you really start to build flavor! Cook for an additional minute, stirring frequently to toast the spices.
- Time to mix in the chickpeas and the creamy coconut milk. Stir everything together until it’s well combined. Oh, you’ll love how thick and luscious it looks!
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This is when the flavors meld together beautifully, so don’t rush it!
- Finally, add in the chopped spinach. Stir it in and cook for just a few minutes, until it wilts down. It’s so vibrant and green!
- Season with salt and black pepper to taste, and voila! Your chickpea and spinach curry is ready to be served hot, preferably with some fluffy rice or warm bread to soak up all that goodness.
Why You’ll Love This Chickpea and Spinach Curry
- Quick and easy to prepare—ready in just 30 minutes!
- Packed with nutritious ingredients, making it a wholesome meal.
- Creamy coconut milk combined with earthy chickpeas and fresh spinach creates a delightful flavor explosion.
- Perfect for meal prep—great for lunch leftovers!
- Vegetarian and vegan-friendly, catering to a variety of diets.
- Customizable with spices or toppings to suit your taste!
Tips for Success with Chickpea and Spinach Curry
Okay, let’s talk about some pro tips to take your chickpea and spinach curry to the next level! First off, don’t skip the sautéing step. It really builds that rich base flavor, and trust me, you’ll notice the difference. If you like a bit of heat, feel free to add some chili flakes when you toss in the curry powder—just a pinch can elevate the dish! Also, if you can’t find fresh spinach, frozen works just as well; just make sure to thaw and drain it first to avoid excess water.
Another little secret? If you want a creamier texture, stir in a tablespoon of peanut or almond butter at the end—oh my goodness, it’s divine! And don’t be afraid to get creative with your spices; a dash of cumin or turmeric can add a lovely depth. Finally, always give it a taste before serving and adjust the seasoning. You want it just right!
Ingredient Notes/Substitutions
Let’s chat about some ingredient swaps you can make for this chickpea and spinach curry! If you’re out of chickpeas, you can easily substitute them with lentils or even black beans for a different flavor profile. For the spinach, while fresh is always best, don’t hesitate to use frozen spinach if that’s what you have on hand—just remember to thaw and drain it well to avoid extra moisture.
If you want to switch up the coconut milk, you can use vegetable broth for a lighter option, or even unsweetened almond milk, though it won’t be as creamy. And for those who can’t have onions, try using leeks or shallots instead for that same aromatic base. Happy cooking!
Storage & Reheating Instructions
Storing your chickpea and spinach curry is super simple! Just let it cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days, making it a fantastic option for meal prep. If you want to save some for later, you can freeze it for up to 3 months—just make sure to label the container!
When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat gently on the stovetop over low heat. Stir occasionally to maintain that creamy texture, and add a splash of water or coconut milk if it seems too thick. Enjoy every last bite!
Nutritional Information for Chickpea and Spinach Curry
Just a quick note—nutritional values can vary based on the specific ingredients and brands you use, so take this information as a general guide! For each serving of this delicious chickpea and spinach curry, you’re looking at approximately 300 calories, packed with 10g of protein and 10g of fiber. It’s a hearty meal that’s both satisfying and nourishing!
FAQ about Chickpea and Spinach Curry
Can I freeze this curry?
Absolutely! This chickpea and spinach curry freezes beautifully. Just make sure it’s cooled completely before transferring it to an airtight container. It’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge and reheat gently on the stovetop.
What can I serve with it?
This curry pairs wonderfully with fluffy basmati rice or warm naan bread—perfect for scooping up all that delicious sauce! You could also serve it over quinoa for a protein boost or alongside a fresh salad for a light, balanced meal.
Is this curry spicy?
Not at all, unless you want it to be! The base recipe is mild, but if you enjoy a kick, feel free to add chili flakes or fresh chopped chilies when you add the curry powder. You can always adjust the spice level to suit your taste!
Can I use dried chickpeas?
Yes! If you prefer using dried chickpeas, just soak them overnight and cook them until tender before adding them to the curry. This will take a bit longer but can add great flavor!
What other veggies can I add?
You can totally mix it up! Bell peppers, carrots, or even sweet potatoes are fantastic additions. Just chop them up and add them in with the onions for a colorful and nutritious twist!
Chickpea and Spinach Curry: 7 Reasons You’ll Love It
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful chickpea and spinach curry that is easy to make and packed with nutrients.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add curry powder and cook for another minute.
- Add chickpeas and coconut milk, stirring to combine.
- Simmer for 10 minutes, allowing flavors to meld.
- Add chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with rice or bread.
Notes
- For a spicier curry, add chili flakes.
- Use fresh or frozen spinach.
- Can substitute chickpeas with lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea, spinach, curry, vegetarian, Indian
