Spiced Chickpea & Spinach Curry
A vibrant Indian-inspired curry built on chickpeas and fresh spinach, simmered in a fragrant tomato-based sauce. Ready in under 20 minutes and naturally vegetarian.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 4 cups (packed) fresh spinach, roughly chopped
- 1 can (14.5 oz) canned diced tomatoes
- 1.5 tsp garam masala
- ½ cup coconut milk (or heavy cream)
- 1 medium red onion, diced
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced onion and cook until softened, ~3 minutes.
- 2
Add minced garlic (1 clove) and garam masala. Stir constantly until fragrant, about 30 seconds.
- 3
Pour in canned tomatoes with juice and chickpeas. Bring to a gentle simmer for 4 minutes, stirring occasionally.
- 4
Stir in coconut milk. Add fresh spinach in batches, stirring until fully wilted, ~2 minutes total.
- 5
Taste and adjust salt and pepper. Simmer 1 more minute until spinach is tender and sauce coats the back of a spoon.
- 6
Serve hot over steamed rice, with a squeeze of fresh lemon juice and chopped cilantro if desired.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon
- can opener
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
