Chickpea Spinach Curry

Quick Summary

A wholesome, plant-based curry that comes together in 30 minutes. It pairs fiber-rich chickpeas with fresh spinach in a spiced coconut-tomato base. Perfect for a quick weeknight dinner.

Ingredients

Method

1. 1. Sauté the onion in olive oil over medium heat until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant.
2. 2. Stir in the curry powder and turmeric. Toast the spices for one minute to unlock their oils.
3. 3. Pour in the tomatoes and coconut milk. Simmer gently for 10 minutes to thicken the sauce.
4. 4. Add the chickpeas, simmering for 5 minutes. Fold in the spinach until just wilted. Serve warm.

Nutrition Snapshot

Frequently Asked Questions

Can I use frozen spinach?

Yes, thaw and squeeze out excess water before adding to the pan.

Is this gluten-free?

Yes, this recipe is naturally gluten-free.

How long can I store leftovers?

Keep in an airtight container for up to 3 days in the refrigerator.