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Main Dishes

Chickpea & Spinach Curry

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

360 kcal

CARBS

45 g

PROTEIN

12.5 g

FAT

14 g

Z Chickpea & Spinach Curry

About this recipe

Chickpeas feature in many South Asian dishes, including chana masala, a spiced chickpea preparation. This modern, South Asian-inspired curry combines chickpeas and spinach with tomatoes and coconut milk for a gently spiced, creamy sauce rather than following one specific regional recipe.

WHY YOU’LL LOVE IT

Coconut milk softens the tomato sauce and balances the warm spices. Canned chickpeas make this a practical meal without overnight soaking. Tender spinach adds color to a satisfying, one-pan curry.

Ingredients

Makes: 4 servings. Divide the finished curry into four equal portions, including the sauce.

  • 1 tbsp olive oil (15 ml / approximately 13.5 g)
  • 1 medium onion, finely diced (150 g peeled weight; approximately 1 cup)
  • 4 garlic cloves (12 g), finely minced
  • 1 tbsp finely grated fresh ginger (15 g peeled weight)
  • 1 tbsp mild curry powder (6 g), unsalted
  • 1 tsp ground cumin (2 g)
  • 1 can crushed tomatoes with their juices (14 oz / 400 g), no added sugar
  • About 3 cups canned chickpeas (480 g drained weight), rinsed and drained; approximately two 15 oz cans, depending on the brand
  • 1 can unsweetened light coconut milk (13.5 fl oz / 400 ml), well stirred
  • ½ tsp fine salt (3 g)
  • About 6–7 loosely packed cups fresh baby spinach (200 g), washed and drained
  • 1 tsp garam masala (2 g), unsalted
  • 2 tbsp fresh lime juice (30 ml)
  • 2 tbsp chopped fresh cilantro (8 g)

Coconut milk note: Use canned light coconut milk, approximately 50 kcal and 5 g fat per ⅓ cup (80 ml), not coconut cream or a refrigerated coconut beverage.

Nutrition note: Estimates include all the oil, spices, and sauce. Rice, naan, yogurt, and other accompaniments are not included.

Preparation

Time: Approximately 40 minutes total, including 15 minutes of preparation and 25 minutes of cooking. No soaking is required when using canned chickpeas.

  1. Drain and rinse the chickpeas, then weigh 480 g. Dice the onion, mince the garlic, and grate the ginger. Wash and drain the spinach. Stir the coconut milk until evenly combined.
  2. Heat the olive oil in a large, deep skillet or wide saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring regularly, until softened and lightly golden.
  3. Add the garlic and ginger. Cook for 1 minute, stirring. Add the curry powder and cumin and stir for about 30 seconds, just until fragrant; do not let the spices burn.
  4. Stir in the crushed tomatoes, scraping the bottom of the pan. Add the chickpeas, coconut milk, and salt. Bring to a gentle simmer.
  5. Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce lightly coats the chickpeas. Maintain gentle bubbling rather than a vigorous boil.
  6. Add the spinach in batches, stirring each batch into the sauce until it wilts enough to make room for the next. Stir in the garam masala and cook for another 2–3 minutes, until all the spinach is wilted and tender.
  7. Remove from the heat and stir in the lime juice. Divide the curry and sauce equally among four bowls, then sprinkle each serving with one-quarter of the cilantro.

Tips

  • Use mild curry powder for the intended heat level. Spice blends vary, so choose an unsalted blend with a flavor you enjoy.
  • Weigh the chickpeas after draining and rinsing; the drained yield varies between cans.
  • If the sauce needs more body, mash a small spoonful of chickpeas against the side of the pan and stir them back into the curry. No additional ingredient is needed.
  • Add the spinach near the end so it keeps its color and does not overcook.
  • The finished sauce should be creamy and spoonable, with a warm orange-red color and visible green spinach. It should not be dry or paste-like.
  • Serve the measured curry on its own, or calculate any rice or bread separately if adding an accompaniment.

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