Spinach And Chickpea Curry
15m prep 25m cook 40m ready
A quick and flavorful vegan curry made with spinach, chickpeas, and aromatic spices. Perfect for a satisfying weeknight dinner.
Ingredients
- 4 tbsp vegetable oil
- 1 1/2 tsp cumin seeds
- 2 bay leaves
- 1 onion finely chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 frozen crushed ginger
- 2 thumb-sized pieces fresh ginger peeled and grated
- 2 tbsp garam masala
- 1/2 tsp chilli powder
- 1 1/2 tsp ground turmeric
- 50 g creamed coconut
- 400 g canned chopped tomatoes
- 400 g canned chickpeas/garbanzo beans drained and rinsed
- 400 g canned spinach drained
- 200 g frozen spinach
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 fresh coriander/cilantro roughly chopped
- cooked rice or flatbreads
Nutrition (per serving, estimated)
Estimated based off 17 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 722 mg
- Iron: 13.9 mg
- Magnesium: 226 mg
- Phosphorus: 737 mg
- Potassium: 2140 mg
- Zinc: 6.99 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tbsp vegetable oil
- 1 1/2 tsp cumin seeds
- 2 bay leaves
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 2 tbsp garam masala
- 1/2 tsp chilli powder
- 1 1/2 tsp ground turmeric
- 50 g creamed coconut
- 400 g canned chopped tomatoes
- 200 g frozen spinach
- 1 1/2 tsp salt
- 1 tsp sugar
- cooked rice or flatbreads
Prepare
- 1 onion, finely chopped
- Crush 6 clove garlic
- 2 thumb-sized pieces fresh ginger, peeled and grated
- 400 g canned chickpeas/garbanzo beans, drained and rinsed
- Drain 400 g canned spinach
- 1 fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
Heat the oil in a large pan over medium-high heat, then add the cumin seeds and fry for a few seconds until fragrant and deep golden brown.
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Step 2.
Reduce the heat to medium, then add the bay leaves, onion, garlic, and ginger. Cook, stirring occasionally, for about 8 minutes, until the onions are soft and golden.
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Step 3.
Add the garam masala, chilli powder, and ground turmeric, stir to combine, and cook for 2 minutes until the spices are fragrant.
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Step 4.
Add the creamed coconut, chopped tomatoes, drained chickpeas, spinach, salt, and sugar to the pan. Stir to combine, bring to a boil, then reduce the heat to a simmer and cook for 15 minutes.
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Step 5.
Stir through the chopped coriander, then spoon into serving bowls and serve hot with rice or flatbreads.
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