Creamy Chickpea and Spinach Curry
This warming chickpea and spinach curry simmers in a rich tomato and coconut milk sauce loaded with aromatic spices. It is a hearty plant-based dinner that comes together in just 30 minutes.
A fragrant one-pot chickpea curry with spinach and coconut milk ready in 30 minutes.
Nutrition per serving
Ingredients
main
sauce
spices
aromatics
Instructions
Saute the Onion
Heat a large skillet or pot over medium heat with a drizzle of oil. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. This builds the flavor base of the entire dish.
Add Spices and Tomatoes
Stir the curry powder into the cooked onion and toast it for about 60 seconds until fragrant. Pour in the diced tomatoes with their juices and stir everything together. Let the mixture simmer for 3 minutes to allow the flavors to meld.
Simmer with Chickpeas and Coconut Milk
Add the drained chickpeas and pour in the coconut milk. Stir to combine everything thoroughly. Bring the curry to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Wilt the Spinach and Serve
Add the baby spinach in large handfuls, stirring after each addition until it wilts into the sauce. Taste and adjust salt as needed. Serve hot over steamed basmati rice or with warm naan bread.
Substitutions
Common mistakes
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