Chickpea and Spinach Curry
Chickpea and Spinach Curry is a quick and flavorful dish that makes an easy weeknight meal. Ready in about 25 minutes, this curry is kid-friendly and perfect for beginners or anyone who wants a delicious meal without a lot of prep work!
Equipment
Cutting Board
large pot or large skillet
Ingredients
- 1 medium onion
- 4 cloves garlic
- 1 inch fresh ginger
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 15 oz can of chickpeas
- 15 oz can of crushed tomatoes
- 3 cups fresh baby spinach
- 15 oz can of reduced fat coconut milk
- ½ cup water
Garnish
- cilantro
Instructions
- Prep work: Finely dice the onion, mince the garlic, and grate the ginger. Drain and rinse the can of chickpeas. Set aside.
- Add the onions to a skillet and cook over medium-high heat until the onions are translucent and aromatic. (3 to 5 minutes). Add the garlic and ginger. Cook another minute.
- Add the spices and stir to combine with the onions.
- Add the chickpeas and stir until the chickpeas are coated with the seasoning.
- Add the tomatoes, coconut milk, and water. Mix to combine. Then add the spinach and gradually stir it into the curry as it wilts.
- Reduce the heat to medium and simmer for about 15 minutes or until the curry reaches your desired consistency.
- Taste to adjust seasonings. Garnish with cilantro and serve with rice and naan.
Notes
- This recipe is oil-free, but you could use a drizzle of oil when you cook the onions if you prefer.
- If you have the time and want to develop the flavors even more, add the spices one at a time letting each one cook for about a minute in between before adding the next spice.
Nutrition
Calories: 248kcalCarbohydrates: 32gProtein: 9gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1127mgPotassium: 687mgFiber: 8gSugar: 6gVitamin A: 2371IUVitamin C: 20mgCalcium: 119mgIron: 4mg
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