Spicy Chickpea and Spinach Curry

A fragrant and hearty Indian-inspired curry featuring tender chickpeas and wilted spinach in a rich, spicy coconut-tomato sauce, served with basmati rice and warm naan.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4.5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.62/serving

Dietary

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

Tags

• comfort food
• healthy
• quick
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red pepper flakes
• 1 can diced tomatoes (undrained)
• 1 can full-fat coconut milk
• 3 can chickpeas (rinsed and drained)
• 5 ounce fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup basmati rice
• 4 piece naan bread

Instructions

1. Cook basmati rice according to package directions.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add yellow onion and cook until softened, about 5 minutes.
3. Stir in garlic and fresh ginger and cook for 1 minute more until fragrant.
4. Add curry powder, ground cumin, turmeric powder, and red pepper flakes. Cook for 30 seconds, stirring constantly.
5. Pour in diced tomatoes (undrained) and full-fat coconut milk. Bring to a simmer, then add chickpeas. Cook for 10 minutes, allowing flavors to meld.
6. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
7. Warm naan bread according to package instructions. Serve the curry over basmati rice with naan bread on the side.

Notes

For an extra layer of flavor, a squeeze of fresh lime juice just before serving brightens the curry beautifully.

Nutrition (per serving)

• Calories: 590
• Protein: 19.3 g
• Carbohydrates: 83.2 g
• Fat: 23.5 g
• Fiber: 15.6 g
• Sodium: 790 mg
• Saturated Fat: 14.8 g
• Sugar: 10.3 g