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Chickpea and Spinach Curry
Simple vegan chickpea and spinach curry with coconut milk and garam masala. Frying the cumin seeds in oil until they sizzle before the onion goes in releases their aroma into the base of the whole curry.
Total time
45 min
Prep
10 min
Cook
35 min
Difficulty
easy
Cuisine
Indian
vegangluten-free
Ingredients
800gtinned chickpeas, drained
400gtinned crushed tomatoes
400mlcoconut milk
100gfresh spinach
1large onion, diced
4 clovesgarlic
1 tbspginger
2 tspcumin seeds
2 tspgaram masala
1 tspcoriander powder
1 tspturmeric
3 tbspoil
saltto taste
Instructions
1
Fry cumin in oil. Add onion until golden.
2
Add garlic, ginger and spices.
3
Add tomatoes. Cook 10 minutes.
4
Add chickpeas and coconut milk.
5
Simmer 20 minutes.
6
Stir in spinach until wilted.
7
Season.
8
Serve with rice or naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
703
Protein
22.8g
Fat
40.2g
Carbs
71.3g
Fiber
20.6g
Sodium
60mg
Reviews
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★★★★★
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