Description
A quick and delicious Chickpea Spinach Curry recipe that is perfect for a healthy meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice or naan for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, cumin, and turmeric to the skillet, stirring well to combine with the onion mixture. Cook for another minute.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the chickpeas and chopped spinach, stirring until the spinach wilts and the chickpeas are heated through, about 5 minutes.
- Season with salt and pepper to taste. Serve hot over cooked rice or with naan.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes or a diced jalapeño when sautéing the onions.
- Substitute kale or Swiss chard for spinach for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg