Looking for a flavorful, hearty, and nutritious meal that’s quick to prepare? This Spicy Chickpea and Spinach Curry is packed with warm spices, tender chickpeas, and fresh spinach, making it the perfect plant-based comfort food. Whether you’re a longtime vegan or just want to try something new, this curry is bursting with layers of flavor and comes together in under 40 minutes!
Rich in protein and fiber, this curry is not only delicious but also incredibly satisfying. Serve it over basmati rice or with warm naan for a wholesome meal that’s both healthy and comforting.
🛒 Ingredients You’ll Need
- 2 tablespoons vegetable oil or coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1-2 green chilies, finely chopped (adjust to heat preference)
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1 can (14 oz/400g) diced tomatoes
- 2 cans (14 oz/400g each) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 cup coconut milk (full fat for creamier texture)
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
👩🍳 Step-by-Step Preparation Instructions
- Sauté the aromatics Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Stir in the garlic, grated ginger, and green chilies, cooking for another 1-2 minutes until fragrant.
- Toast the spices Add the garam masala, cumin, coriander, turmeric, and chili powder. Stir constantly for about 1 minute to release their aromas and deepen their flavors.
- Add tomatoes and simmer Pour in the diced tomatoes along with their juices. Stir well and let the mixture simmer for 8-10 minutes, until the tomatoes break down and form a thick, rich sauce.
- Add chickpeas and coconut milk Stir in the drained chickpeas and coconut milk. Simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add spinach and season Add the chopped spinach to the pan, stirring it into the curry until it wilts down, about 2-3 minutes. Season with salt to taste.
- Final touches and serve Remove from heat. Serve your spicy chickpea and spinach curry hot, garnished with fresh cilantro leaves. It pairs wonderfully with steamed basmati rice, naan, or even quinoa for a wholesome meal.
💡 Tips and Variations
- Adjust the spice level by adding more or fewer green chilies and chili powder.
- Make it creamier by stirring in a little yogurt or cashew cream before serving.
- Add potatoes or sweet potatoes for a heartier curry.
- Use kale or Swiss chard instead of spinach for a different leafy green twist.
- For extra protein, toss in some paneer cubes or tofu.
🥡 Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or microwave, adding a splash of water or coconut milk if needed to loosen the sauce.
🌟 Final Thoughts
This Spicy Chickpea and Spinach Curry is a vibrant, nourishing meal that’s perfect for any day of the week. With its deep layers of spices and creamy coconut milk, it’s a dish that satisfies cravings for both warmth and comfort. Give it a try — your taste buds will thank you!