Description
This Chickpea Curry is a flavorful, creamy, and hearty vegetarian dish combining tender chickpeas, fresh spinach, and aromatic spices simmered in coconut milk and tomato sauce. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner that’s both nutritious and satisfying.
Ingredients
Vegetables
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 handfuls fresh spinach (50 g, 2 oz)
Spices
- 1 tbsp hot curry powder
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Liquids & Canned Goods
- 2 tins cooked chickpeas (2 x 400 g, 2 x 13 oz), drained and rinsed
- 1 tin coconut milk (400 ml, 13 oz)
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 cup vegetable broth/stock (250 ml)
Oils
- 2 tbsp vegetable oil
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large pan over medium heat until hot.
- Prepare the vegetables: Peel and chop the onion, garlic, and carrots into small pieces for even cooking.
- Sauté onion and spices: Fry the chopped onion in the hot oil until translucent and soft. Then add the hot curry powder, paprika, turmeric, and ground cumin. Stir well and cook the spices for about 1 minute to release their aromas.
- Add carrots, garlic, and liquids: Stir in the chopped carrots and garlic, cooking for a further minute. Add the cooked chickpeas, chopped tomatoes, coconut milk, and vegetable broth to the pan. Cover with a lid and let it simmer until the sauce reduces and the carrots become tender, approximately 15-20 minutes.
- Incorporate spinach: Add the fresh spinach to the curry and cook uncovered for about 5 minutes, until the spinach wilts and blends into the sauce.
- Season and finish: Season the curry with salt and freshly ground black pepper to taste. Remove from heat and serve hot.
Notes
- This chickpea curry is naturally gluten-free and vegetarian.
- If you prefer a milder curry, reduce the hot curry powder or substitute with mild curry powder.
- Serve with rice or flatbread for a complete meal.
- For added protein, consider topping with yogurt or adding paneer if dairy is acceptable.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian