35 Minute Chickpea Spinach Curry with Coconut Milk
On the table in about 35 minutes, Chickpea Spinach Curry is a one-pot meal to make on repeat. It's made with sauteed onions, fresh ginger, and garlic with fragrant spices like garam masala, cumin, and red pepper flakes simmered in a rich tomato base. Tender-cooked chickpeas and spinach add bulk and nourishment, while coconut milk lends its sweet flavor and creates a silky and creamy texture. Share with basmati rice to round out the meal. This recipe is vegetarian and vegan and easily gluten-free.Servings: with rice, this recipe stretches to five servings. Without rice, four servings.
Servings 5
Calories 528kcal
Ingredients
- 2 teaspoons Vegetable Oil like coconut or olive oil
- 1 cup (135 grams) Yellow Onion diced, about 1/2 a large onion
- 1 1/2 teaspoon Cumin ground
- 1 1/2 teaspoon Garam Masala ground
- 1/4 teaspoon Red Pepper Flakes increase by 1/8 tsp for spicy.
- 1 teaspoon Fine Sea Salt or reduce to 3/4 tsp for lower salt
- 2 tablespoons Tomato Paste
- 1 tablespoon Fresh Grated Garlic about 3 plump cloves
- 1 tablespoon Fresh Grated Ginger about 1 1/2 inch piece
- 1, 14 ounce (411 grams) Can of Diced Tomatoes with all its juices
- 1 cup (225 grams) Vegetable Broth reduced sodium
- 2, 15 ounce (425 grams ea) Cans of Chickpeas drained and rinsed (about 3 cups/525 grams)
- 1, 13 ounce (403 grams) Can of Coconut Milk full fat, unsweetened
- 4 cups (150 grams) Fresh Baby Spinach packed, chopped
Serve With (optional):
- Tamari*, Fresh Cilantro, Basmati Rice
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-8 minutes or until soft. Turn the heat to medium low and sprinkle in the cumin, garam masala, pepper flakes and salt. Stir for about 30 seconds or until spices are fragrant. To the onions and spices, add the tomato paste and cook for about one minute stirring to cook and coat the onions. Add the fresh garlic and ginger and stir for about 30 seconds to gently cook and incorporate into the other ingredients.
- Pour in the tomatoes and veggie broth. Bring to a simmer, turn the heat down to a low simmer and put a lid on the pot. Cook for 10 minutes.
- Remove the lid and stir in the chickpeas and coconut milk. Bring to a simmer and cook uncovered for about 3-5 minutes, just to warm through. Stir in the chopped spinach and allow it to wilt, about 4-5 minutes.
- Taste for salt adjustment and ladle into bowls. Serve with basmati rice, chopped cilantro and Tamari on the side for drizzling.
To Store:
- Allow the curry to come to room temperature. Transfer to a lidded contaner a store in the refrigerator for up to three days. Freeze for up to several weeks. Thaw in the fridge overnight, rewarm gently on the stovetop.
Notes
*Tamari is not traditional in Indian cooking, but it provides an umami boost and a salty flavor in vegetarian and vegan cooking.
This recipe is adapted from my Slow Cooker Veggie Curry.
Nutrition
Serving: 1, | Calories: 528kcal | Carbohydrates: 61g | Protein: 20g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 685mg | Potassium: 1158mg | Fiber: 17g | Sugar: 15g | Vitamin A: 3091IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 9mg