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Spinach and Chickpea Curry

This quick and hearty spinach and chickpea curry is made by simmering canned chickpeas, frozen spinach, and a blend of spices in a creamy coconut milk sauce. The dish develops a vibrant color and thick, cozy texture, perfect for a satisfying weeknight dinner that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons oil neutral oil like canola or vegetable
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste adds depth and richness
  • 1 teaspoon cumin toasted briefly in oil for aroma
  • 1 teaspoon garam masala adds warmth and complexity
  • 1 cup coconut milk full-fat preferred for creaminess
  • 1/2 cup water or broth to loosen the sauce
  • 1 can chickpeas drained and rinsed
  • 1 bag frozen spinach about 10 ounces
  • to taste salt
  • to taste lemon juice optional, for brightness

Equipment

  • Wide, shallow pan
  • Knife and chopping board
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Lid or cover

Method
 

  1. Heat the oil in your wide, shallow pan over medium heat until shimmering and fragrant.
  2. Add the finely diced onion and cook for about 3-4 minutes, stirring occasionally, until it turns translucent and starts to brown slightly, filling your kitchen with a sweet, savory aroma.
  3. Stir in the minced garlic and cook for about 30 seconds, until it releases a fragrant, nutty aroma, being careful not to let it burn.
  4. Add the tomato paste, cumin, and garam masala, stirring constantly for 1-2 minutes until the paste darkens slightly and spices release their aroma.
  5. Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken and flavors to meld.
  6. Add the drained chickpeas to the sauce, stirring well, and cook for another 5 minutes until they are heated through and slightly tender.
  7. Stir in the frozen spinach straight from the freezer, mixing until evenly distributed and the spinach is heated and wilted, about 3-4 minutes.
  8. Adjust the sauce consistency if needed by simmering a few more minutes or adding a splash more water. Season with salt to taste and a squeeze of lemon juice if desired.
  9. Turn off the heat, cover the pan, and let the curry rest for 2 minutes to allow flavors to meld. Serve hot, garnished with fresh herbs if you like, alongside rice or bread.