Easy Chickpea & Spinach Curry

5 from 7 votes

This delicious chickpea and spinach curry is loaded with flavor and comes together in a flash! The perfect meal for busy weeknights!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, Indian

Servings:

Calories: 290kcal

Author: Alissa Saenz

1 tablespoon canola oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon whole cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
1 (15 ounce or 400 gram) can chickpeas, drained and rinsed
1 cup canned diced tomatoes in juice
¾ cup full fat coconut milk (from a can)
1 (10 ounce or 283 gram) package chopped frozen spinach, thawed and squeezed to remove excess water
½ teaspoon salt, or to taste
Black pepper, to taste
Chopped fresh cilantro, for serving (optional)
Cooked basmati rice or naan, for serving

Coat the bottom of a medium skillet with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the garlic, ginger, cumin, garam masala, and turmeric. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the chickpeas, tomatoes and coconut milk. Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to cook for 8 to 10 minutes, stirring occasionally, until thickened slightly.
Stir in the spinach and let the mixture simmer for about 5 minutes more, stirring occasionally.
Remove the skillet from heat and season the curry with salt and pepper.
Serve (optionally) with a sprinkle of cilantro and basmati rice or naan.

Nutrition information does not include rice or bread.