Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Vegetarian Chickpea Curry with Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Description

A flavorful and hearty Vegetarian Chickpea Curry made with chickpeas, tomatoes, coconut milk, and aromatic spices, simmered to perfection and finished with fresh greens and a hint of citrus. This dish is perfect for a comforting, protein-rich meatless meal.

Ingredients

Main Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 cans (14.5 oz each) whole peeled tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups fresh spinach or kale
  • Juice of 1 lemon or lime

Spices & Seasoning

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Salt and pepper to taste

Cooking Oil

  • 1-2 tbsp cooking oil (such as vegetable or coconut oil) for sautéing

Instructions

  1. Prepare the base: Heat oil in a large skillet over medium heat. Sauté the chopped onion until golden brown, about 5-7 minutes, to develop a flavorful base for the curry.
  2. Add aromatics: Add minced garlic and grated ginger to the skillet; cook for another minute until fragrant, enhancing the depth of flavor.
  3. Add spices and tomatoes: Stir in ground cumin, coriander, turmeric, and the canned whole peeled tomatoes. Let the mixture simmer for about 10 minutes until it thickens and the flavors meld together.
  4. Add chickpeas and coconut milk: Incorporate the drained chickpeas and full-fat coconut milk into the skillet. Reduce the heat to low and simmer for another 15 minutes, allowing the curry to thicken and the chickpeas to absorb the flavors.
  5. Finish with greens and citrus: Fold in the fresh spinach or kale until wilted, then squeeze the juice of one lemon or lime over the curry for brightness before serving.

Notes

  • For a spicier curry, add chili powder or fresh chopped chilies during the spice step.
  • You can substitute kale with other leafy greens like Swiss chard or mustard greens.
  • This curry can be served over rice, with naan bread, or enjoyed on its own.
  • Leftovers will keep well in the fridge for up to 4 days and can be reheated gently on the stove or in a microwave.
  • To make this gluten-free or vegan, ensure your cooking oil and canned ingredients are compliant with your dietary needs.

Find it online: https://slsrecipes.com/creamy-vegetarian-chickpea-curry-with-spinach-recipe/