Curries, Dinner, Lunch, Main Course, vegetable curry

Chickpea Spinach Curry

The chickpea spinach curry is so versatile that it can be had for lunch and dinner. It is awesomely tasty with boiled rice, cauliflower rice, or even every type of bread and chapatti.

By: Toma

Updated:

November 4, 2024

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Chickpea Spinach curry is a tasty, healthy, vegan, and fulfilling recipe for everyone. This yummy recipe is full of protein, iron, and yummiest spices for the spices lovers as it contains the goodness of chickpeas, nutrients of spinach, and goodness of coconut milk and tanginess of tomatoes.

This curry is easy to cook, and just in a half-hour, you will found it on your dining table.

The chickpea spinach curry is so versatile that you can have it for lunch as well as dinner. It goes awesomely tasty with boiled rice, cauliflower rice, or even with every type of bread and chapatti.

Once you cook this yummy recipe, you will never get rid of its taste. So let’s get started.

Chickpea Spinach Curry

Chickpea Spinach Curry

Chickpea Spinach Curry

4.7 from 6 votes

Prep Time 10

Cook Time 25

Total Time 35

The chickpea spinach curry is so versatile that it can be had for lunch and dinner. It is awesomely tasty with boiled rice, cauliflower rice, or even every type of bread and chapatti.

Ingredients

Equipments

Instructions

On the medium heat, place a cooking pot and add 2 tbsps. cooking oil or any other oil option of your choice.
Add one large chopped onion and sauté until translucent.
Add 1 tbsp. of grated ginger and 1 tbsp. grated garlic and cook for about 1 minute or until fragrant.
Add 2 or 3 chopped green chilies and cook. They will add a little spicy punch to the curry.
Add 1 tsp. red chili powder, 1 tsp. cumin powder, 1 tsp. coriander powder, 1 tsp. turmeric powder, ½ tsp. garam masala powder, ½ tsp. crushed black pepper and 1 tsp. salt and cook for few seconds with onions mix.
Add little water to incorporate all the spices taste. Add ¼ cup of water and cook well for 1-2 minutes until oil separates from the gravy.
After that, add two large sizes of chopped tomatoes and cook until tomatoes start to break down in the gravy.
Add 500 grams boiled and well-drained chickpeas in the gravy mix. After that, add 1 cup of coconut milk for a unique nutty flavor.
Mix well the curry mix with the milk and bring them to boil.
Cover the chickpeas and simmer for 10 minutes on medium-low heat.
After the simmering curry, add 150 grams of Spinach and cook for 2-3 minutes until Spinach completely cooked.
Garnish this yummy chickpea spinach with chopped green coriander. And serve with bread or white rice. This delicious curry goes equally tasty with every option, as well as you can eat as it is.

Video

Notes

Tips and other options:

For a healthy option, you can also add olive oil.
If you have red onions, go for it. The taste will be the same as the white onion.
You can use yogurt as the substitute for coconut milk, and for that, skip the tomatoes also as it will add a tangy flavor to the curry.

Nutrition Facts (Click to view) Hide

Nutrition Facts

Calories: 430kcal (22%) | Carbohydrates: 46g (15%) | Protein: 15g (30%) | Fat: 23g (35%) | Saturated Fat: 12g (75%) | Sodium: 644mg (28%) | Potassium: 999mg (29%) | Fiber: 13g (54%) | Sugar: 10g (11%) | Vitamin A: 4456IU (89%) | Vitamin C: 29mg (35%) | Calcium: 138mg (14%) | Iron: 8mg (44%)

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

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4.67 from 6 votes (4 ratings without comment)

One response

vaibhav mankame

July 23, 2020

Hi i dont have a weighing scale … and i desparately want to make and keep the gorom moshala … for the mutton kosha …
Can you send the measures for both in tbs pls.
We are not allowed to have a weighing scale for food items in iur house ..dknt asm why 🙁 …

I will be making this chickpea curry for rakhi this august.

Thanks

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