This delicious chickpea and spinach curry is loaded with flavor and comes together in a flash! The perfect meal for busy weeknights!
- 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
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
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Stir in the garlic, ginger, cumin, garam masala, and turmeric. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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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.
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Stir in the spinach and let the mixture simmer for about 5 minutes more, stirring occasionally.
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Remove the skillet from heat and season the curry with salt and pepper.
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Serve (optionally) with a sprinkle of cilantro and basmati rice or naan.
Nutrition information does not include rice or bread.