Simple Chickpea and Spinach Curry

It’s funny how some of the simplest dishes can become family favorites, isn’t it? In our home, weeknight dinners are often a dance between quick, healthy, and, most importantly, delicious. This Simple Chickpea and Spinach Curry recipe has become a star in that rotation. Honestly, I stumbled upon it during one of those frantic “what’s for dinner?” moments, and let me tell you, it was a game-changer. Even my kids, who can sometimes be a little… discerning when it comes to vegetables, devour this curry. There’s something about the creamy coconut milk, the earthy chickpeas, and the vibrant spinach all simmered together with aromatic spices that just works. It’s comforting, flavorful, and surprisingly easy to throw together, making it perfect for busy weeknights or a cozy weekend meal. If you’re looking for a dish that’s both wholesome and satisfying, look no further. This chickpea and spinach curry is about to become your new go-to.

Ingredients for Simple Chickpea and Spinach Curry

• Chickpeas: 2 cans (15 ounces each), drained and rinsed. The heart of our curry, providing protein and a satisfying texture.
• Spinach: 5 ounces, fresh or frozen. Adds a vibrant green color and a boost of vitamins and minerals. If using frozen, thaw and squeeze out excess water.
• Onion: 1 medium, chopped. Forms the aromatic base of the curry, adding sweetness and depth of flavor.
• Garlic: 2-3 cloves, minced. Essential for flavor, garlic brings a pungent and savory note to the dish.
• Ginger: 1 tablespoon, grated or minced. Adds a warm, spicy, and slightly citrusy element, crucial for authentic curry flavor.
• Diced Tomatoes: 1 can (14.5 ounces), undrained. Provides acidity, sweetness, and liquid to the curry base.
• Coconut Milk: 1 can (13.5 ounces), full-fat or light. Creates a creamy and rich texture, balancing the spices and adding sweetness.
• Vegetable Broth: 1 cup. Adds moisture and depth of flavor, helping to create a flavorful sauce.
• Curry Powder: 2 tablespoons. A blend of spices that provides the classic curry flavor profile. Adjust to your spice preference.
• Turmeric Powder: 1 teaspoon. Adds a warm, earthy flavor and vibrant yellow color, also known for its anti-inflammatory properties.
• Cumin Powder: 1 teaspoon. Provides a warm, earthy, and slightly smoky flavor, enhancing the overall spice blend.
• Coriander Powder: 1 teaspoon. Adds a citrusy, warm, and slightly sweet flavor, complementing the other spices.
• Chili Powder (Optional): ½ teaspoon, or to taste. Adds a touch of heat. Omit or adjust based on your spice preference.
• Vegetable Oil or Coconut Oil: 2 tablespoons. For sautéing the aromatics and spices, choose your preferred oil.
• Salt: To taste. Enhances all the flavors in the curry, season generously.
• Black Pepper: To taste. Adds a subtle spice and complexity, balancing the flavors.
• Fresh Lemon Juice or Lime Juice: 1 tablespoon. Adds a bright, acidic finish that lifts all the flavors.
• Fresh Cilantro: For garnish, chopped. Adds a fresh, herbaceous note and visual appeal.

Instructions for Simple Chickpea and Spinach Curry

1. Sauté the Aromatics: Heat vegetable oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant, stirring constantly. Be careful not to burn the garlic, as it can become bitter.
3. Bloom the Spices: Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using) to the pot. Cook for 1 minute, stirring constantly, until the spices become fragrant. This process, known as “blooming,” releases the essential oils in the spices, intensifying their flavor.
4. Add Tomatoes and Simmer: Pour in the can of diced tomatoes (undrained) and stir well to combine with the spices. Bring the mixture to a simmer and cook for 5 minutes, allowing the tomatoes to break down and the flavors to meld. This step helps to create a richer, more flavorful sauce.
5. Incorporate Chickpeas and Spinach: Add the drained and rinsed chickpeas and spinach (fresh or thawed frozen, squeezed dry) to the pot. Stir to combine everything thoroughly. If using fresh spinach, it will wilt down as it cooks. If using frozen spinach, ensure it is evenly distributed.
6. Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Stir well to combine all ingredients. Bring the curry to a gentle simmer.
7. Simmer and Thicken: Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the flavors have melded together and the curry has slightly thickened. Simmering allows the spices to fully infuse the curry and the sauce to develop a richer consistency.
8. Season and Finish: Remove the lid and season the curry with salt and black pepper to taste. Stir in the fresh lemon juice or lime juice. This adds a bright acidity that balances the richness of the coconut milk and enhances the overall flavor profile.
9. Garnish and Serve: Ladle the Simple Chickpea and Spinach Curry into bowls. Garnish generously with fresh cilantro. Serve hot with your choice of accompaniments (see “How to Serve” section below).

Nutrition Facts for Simple Chickpea and Spinach Curry

(Per Serving, approximate, based on 4 servings per recipe. Nutritional values can vary based on specific ingredients and brands used.)

• Serving Size: Approximately 1.5 – 2 cups. This is a hearty and satisfying serving size for a main course.
• Calories: Approximately 350-450 calories. A moderate calorie count, making it a healthy and balanced meal option.
• Protein: Approximately 15-20 grams. Chickpeas are a great source of plant-based protein, essential for muscle building and satiety.
• Fiber: Approximately 10-15 grams. High in fiber from chickpeas and spinach, promoting digestive health and helping you feel full and satisfied.
• Iron: Approximately 4-6 mg (depending on spinach and chickpea content). Spinach and chickpeas are good sources of iron, important for energy levels and preventing iron deficiency.

Preparation Time for Simple Chickpea and Spinach Curry

• Prep Time: 15 minutes. This includes chopping the onion, mincing the garlic and ginger, measuring spices, and rinsing chickpeas. Quick and efficient preparation for a weeknight meal.
• Cook Time: 30 minutes. This includes sautéing aromatics and spices, simmering tomatoes, and allowing the curry to thicken. Relatively short cooking time for a deeply flavorful curry.
• Total Time: 45 minutes. From start to finish, a satisfying and healthy meal in under an hour, perfect for busy schedules.

How to Serve Simple Chickpea and Spinach Curry

• With Rice: Serve over a bed of fluffy basmati rice or brown rice. Rice is a classic accompaniment to curry, soaking up the delicious sauce.
• With Naan Bread or Roti: Serve with warm naan bread or roti for dipping and scooping up the curry. These flatbreads are perfect for enjoying every last bit of the flavorful sauce.
• With Quinoa or Couscous: For a healthier grain option, serve with quinoa or couscous. These grains provide a lighter alternative to rice while still complementing the curry.
• With Roasted Vegetables: Pair with roasted vegetables like cauliflower, sweet potatoes, or broccoli for a more substantial and vegetable-packed meal. Roasting vegetables adds another layer of flavor and texture.
• As a Soup/Stew: Enjoy it on its own as a hearty and flavorful soup or stew, especially during colder months. Perfect for a lighter meal option or lunch.
• Garnishes: Don’t forget to garnish with fresh cilantro. You can also add a dollop of plain yogurt or vegan yogurt for extra creaminess and coolness, a sprinkle of red pepper flakes for added heat, or a squeeze of extra lemon or lime juice for brightness.

Additional Tips for the Best Chickpea and Spinach Curry

1. Use Quality Spices: Fresh, high-quality spices make a huge difference in the flavor of your curry. If possible, buy whole spices and grind them yourself for maximum flavor. If using pre-ground spices, ensure they are relatively fresh.
2. Adjust Spice Levels: This recipe is moderately spiced. Feel free to adjust the amount of curry powder and chili powder to suit your taste. For a milder curry, reduce or omit the chili powder. For a spicier curry, add more chili powder or a pinch of cayenne pepper.
3. Customize Vegetables: Feel free to add other vegetables to your curry. Potatoes, cauliflower, peas, bell peppers, or eggplant would all be delicious additions. Add them along with the chickpeas and spinach, adjusting cooking time as needed.
4. Use Fresh or Frozen Spinach: Both fresh and frozen spinach work well in this recipe. If using fresh spinach, add it in handfuls and allow it to wilt down. If using frozen spinach, thaw it completely and squeeze out excess water before adding it to the curry.
5. Enhance the Creaminess: For an even creamier curry, you can add a splash of heavy cream or coconut cream at the end. Stir it in just before serving for extra richness.
6. Make it Vegan: This recipe is naturally vegan when made with vegetable oil and vegetable broth. Ensure your curry powder and other spices are also vegan-friendly (most are).
7. Make Ahead and Freeze: Chickpea and spinach curry is a great make-ahead dish. It tastes even better the next day as the flavors meld. It also freezes well. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
8. Toast Spices for Deeper Flavor: For an even deeper and more complex flavor, you can toast the whole spices (if using whole) or the ground spices in a dry pan for a minute or two before adding them to the oil. Be careful not to burn them, as they can become bitter. Toasting enhances their aroma and flavor.

Frequently Asked Questions (FAQ) about Simple Chickpea and Spinach Curry

Q1: Can I use dried chickpeas instead of canned?
A: Yes, you can definitely use dried chickpeas. You will need to soak them overnight and then cook them until tender before adding them to the curry. Approximately 1 ½ cups of dried chickpeas will yield about 2 cans worth of cooked chickpeas. Using dried chickpeas can add a slightly nuttier flavor and texture.

Q2: I don’t have curry powder. Can I substitute it with other spices?
A: While curry powder provides a convenient blend of spices, you can create a similar flavor profile using individual spices. A good substitute blend could include a combination of turmeric, cumin, coriander, fenugreek, ginger, mustard, and chili powder. You can adjust the proportions to your liking.

Q3: Can I make this curry spicier?
A: Absolutely! To increase the spice level, you can add more chili powder, a pinch of cayenne pepper, finely chopped fresh chili peppers (like serrano or Thai chilies), or a dash of hot sauce to the curry. Start with a small amount and taste as you go to reach your desired level of heat.

Q4: Can I use light coconut milk for a lower-fat version?
A: Yes, you can use light coconut milk to reduce the fat content of the curry. It will still provide creaminess, although the curry might be slightly less rich compared to using full-fat coconut milk. The flavor will still be delicious.

Q5: Can I add protein other than chickpeas?
A: While chickpeas are the star protein in this recipe, you can add other plant-based proteins like lentils, tofu (firm or extra-firm, cubed and pan-fried or baked), or paneer (Indian cheese, for a non-vegan option). Add lentils along with the chickpeas, and tofu or paneer towards the end of cooking to heat through.

Q6: How long does this curry last in the refrigerator?
A: Simple Chickpea and Spinach Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s a great meal prep option as the flavors tend to deepen and improve overnight.

Q7: Can I freeze chickpea and spinach curry?
A: Yes, this curry freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave before serving.

Q8: What if my curry is too thick or too thin?
A: If your curry is too thick, you can thin it out by adding a little more vegetable broth or water, one quarter cup at a time, until you reach your desired consistency. If your curry is too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate and the sauce to thicken. You can also add a tablespoon of tomato paste to help thicken it and enrich the flavor.

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