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Chickpea Spinach Curry

This chickpea spinach curry is a hearty, vibrant dish that combines pantry staples with fresh greens, simmered in a fragrant coconut milk-based sauce. The cooking process involves sautéing spices and aromatics, then simmering until the sauce thickens and the greens wilt, resulting in a creamy, textured curry with a bright, comforting appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 400 ml coconut milk full-fat for richness
  • 1 cup crushed tomatoes canned or fresh
  • 150 g yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon cumin seeds whole
  • 1 teaspoon turmeric ground
  • 1 teaspoon ground coriander
  • 2 cups fresh spinach roughly chopped or whole baby spinach
  • 2 tablespoons oil vegetable or coconut oil
  • 1 piece lemon for juice

Equipment

  • Large skillet or Dutch oven
  • Wooden Spoon
  • Measuring spoons and cups
  • Can opener

Method
 

  1. Heat the oil in a large skillet over medium heat until it shimmers, and add the cumin seeds. Let them crackle for about 30 seconds until fragrant.
  2. Add the sliced onion to the pan and sauté for 5-7 minutes, stirring often, until it turns golden and soft, filling your kitchen with a sweet aroma.
  3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant, and the mixture begins to bubble slightly.
  4. Add the turmeric and ground coriander, stirring briefly to toast the spices for about 30 seconds until their aroma intensifies.
  5. Pour in the crushed tomatoes and coconut milk, stirring well to combine everything into a rich, fragrant sauce. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Add the drained chickpeas to the sauce, stirring to coat them evenly. Continue simmering for another 5-7 minutes until the chickpeas are heated through and the sauce has thickened further.
  7. Gently fold in the fresh spinach, cooking for 2-3 minutes until wilted and vibrant green, filling your kitchen with a fresh, earthy aroma.
  8. Squeeze fresh lemon juice over the curry, stirring to brighten the flavors. Taste and adjust salt if needed.
  9. Serve the hot chickpea spinach curry over steamed rice or with flatbread, enjoying the creamy texture and vibrant colors that make this dish so comforting and soulful.