Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g tinned chickpeas, drained; 400g tinned crushed tomatoes; 400ml coconut milk; 100g fresh spinach; 1 large onion, diced; 4 cloves garlic; 1 tbsp ginger; 2 tsp cumin seeds; 2 tsp garam masala; 1 tsp coriander powder; 1 tsp turmeric; 3 tbsp oil; salt to taste

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

Fry cumin in oil. Add onion until golden.

Add garlic, ginger and spices.

Add tomatoes. Cook 10 minutes.

Add chickpeas and coconut milk.

Simmer 20 minutes.

Stir in spinach until wilted.

Season.

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

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