Glenda Thompson Looking for quick and tasty meals for busy nights? Try this chickpea and spinach curry recipe.
It takes only 25 minutes to prepare and uses just one pot. It’s creamy, packed with nutrition, and you can pair it with brown rice, basmati rice, naan bread, or add a cucumber salad on the side.
You can also add some chili crisp for a kick.
Nutritional Information (per serving):
This curry is not only flavorful but also packed with nutrients that are beneficial for your health.
The chickpeas provide a good source of plant-based protein, while the spinach offers iron and other vitamins, and the brown rice adds a wholesome, fibrous base to the dish.
Remember, the nutritional values can vary based on the specific ingredients and portion sizes used.
• Calories: Approximately 350-400 kcal
• Protein: 12-15g
• Fat: 10-12g
• Carbohydrates: 55-60g
• Fiber: 10-12g
Ingredients:
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Cooked brown rice, for serving
• Fresh cilantro, for garnish
Instructions:
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Heat the oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes.
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Add the garlic and ginger, cook for another minute until fragrant.
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Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute until the spices are well combined and aromatic.
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Add the chickpeas, tomatoes, and coconut milk. Bring to a simmer and cook for 10 minutes.
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Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
