Chickpea and Spinach Curry

A fragrant, warming curry featuring tender chickpeas and fresh spinach in a spiced tomato-coconut sauce, served with fluffy turmeric rice and soft naan bread.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.63/serving

Dietary

• Dairy-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• healthy
• savory
• spicy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 0.75 teaspoon ground coriander
• 0.75 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 0.5 can full-fat coconut milk
• 1 can chickpeas (rinsed and drained)
• 5 ounce fresh spinach
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cup white rice (uncooked)
• 1.75 cup water
• 2 piece naan bread

Instructions

1. For the turmeric rice, rinse 1 cup white rice until the water runs clear. In a small saucepan, combine the rinsed rice, 1 3/4 cups water, and 1/4 teaspoon turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1/2 diced yellow onion and cook until softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant.
4. Add 1 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
5. Pour in 1 can undrained diced tomatoes and 1/2 can full-fat coconut milk. Bring to a simmer, then add 1 can rinsed and drained chickpeas.
6. Reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld.
7. Stir in 5 ounces fresh spinach and cook until wilted, about 2-3 minutes. Season the curry with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
8. Warm the 2 pieces naan bread according to package instructions. Serve the chickpea and spinach curry over the turmeric rice with warm naan bread on the side.

Notes

Adjust the cayenne pepper to your preferred spice level. A squeeze of fresh lime juice just before serving would add a lovely brightness.

Nutrition (per serving)

• Calories: 765
• Protein: 24.3 g
• Carbohydrates: 105.7 g
• Fat: 28.5 g
• Fiber: 16.2 g
• Sodium: 1280 mg
• Saturated Fat: 19.3 g
• Sugar: 14.5 g