Chickpea Spinach Curry is a flavorful vegetarian dish that includes protein-packed chickpeas, healthy vegetables, a flavorful blend of spices, and a tomato-based sauce. This Indian-inspired meal is nutritious and filling and best served over your favorite type of rice!
Course Main Dish
Cuisine American, Indian
Keyword chickpea spinach curry
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 507kcal
Author Sue Ringsdorf
Ingredients
1Tablespoonolive oil
1mediumyellow onion- diced
1mediumred bell pepper- diced
1largerusset potato- peeled and diced
3clovesgarlic- minced
1Tablespoonfresh ginger- minced
2Tablespoonscurry powder
1teaspooncayenne pepper
1teaspoonground cumin
kosher salt and freshly ground black pepper- to taste
30oz.chickpeas- rinsed and strained
15oz.tomato sauce
15oz.full-fat coconut milk
15oz.fire-roasted diced tomatoes
1largelime- zested and juiced
4-6cupsspinach leaves- stems removed
white rice or quinoa- to serve
Instructions
Create the seasoning blend. Combine the seasonings - the curry powder, ground cumin, cayenne pepper, kosher salt, and freshly ground black pepper. Set aside.
Sauté veggies. Heat a stock pot over medium-high heat. Add olive oil and then the onion, bell pepper, and potatoes. Cook until slightly softened, about 5-6 minutes, stirring frequently.
Add seasonings and aromatics. Then add the seasoning blend and the ginger and garlic. Stir and cook for another couple of minutes.
Add canned goods. Add the diced tomatoes, tomato sauce, coconut milk, and chickpeas (plus a pinch of sugar). Stir until well combined.
Simmer. Turn heat to medium and simmer until veggies are cooked through and everything is piping hot, approximately 10-15 minutes.
Add spinach. Add the spinach and stir together. Remove pan from the heat.
Serve curry. Serve curry over rice, extra black pepper, and sides of your choice.
Notes
Storing - Store leftovers in an airtight container in the refrigerator. This curry gets more flavorful as it sits so leftovers are delicious.
Freezing - Freeze leftover curry in a storage container and wrapped tightly in a freezer bag for up to three months.