So this Chickpea and Spinach Curry is actually a pretty simple and healthy kind of dish, where boiled chickpeas and fresh spinach are cooked together with some light spices.
The taste is, you know, very comforting and kind of like something you’d eat at home. Nothing fancy, just warm and familiar.
Now, if you’re looking for something that gets ready quickly and also feels nutritious, then this recipe is kind of perfect.
You can have it with rice, or maybe roti, or even naan and honestly, every time it tastes nice. Like, not over-the-top or anything, but just good and satisfying.
Chickpea and Spinach Curry
Description
Chickpea and Spinach Curry is a tasty and healthy vegetarian dish that’s actually full of protein and fiber. It has this nice combination of boiled chickpeas, fresh spinach, and some light spices. Nothing too heavy, just balanced and comforting. Now, this curry isn’t just filling, it’s also pretty nutritious. You can serve it with rice, roti, or naan and honestly, it works well any day of the week as a go-to comfort food.
Ingredients
Instructions
- So first, just take a deep pan and place it on medium heat. Then add about 2 tablespoons of oil (you can use olive oil or really any cooking oil you like).
- Once the oil gets a little hot, go ahead and add 1 large finely chopped onion.
- Now sauté the onion until it turns golden and kind of translucent (not too dark, just soft and lightly browned).
- After that, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Let that cook for around 1 minute, just until you start smelling that nice garlicky aroma.
- Now toss in 2-3 finely chopped green chilies. If you prefer less heat, then just go with one chili.
- Then add all these spices: 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon black pepper powder and 1 teaspoon salt.
- Once the spices are in, pour in a little water, about ¼ cup just so the spices don’t burn and they cook nicely.
- Stir and cook this for about 1-2 minutes, until you see the oil starting to separate and come up on top.
- Now add 2 large tomatoes, finely chopped. Keep cooking them until they soften and blend into the masala.
- You’ll notice the tomatoes and spices coming together to form a nice thick gravy as it’ll look rich and smooth.
- Now add 500 grams of boiled and drained chickpeas and mix everything well so the chickpeas get nicely coated with the spice mix.
- Then pour in 1 cup of coconut milk. This gives the curry a creamy texture and a slight sweetness, which is really nice.
- Stir everything together and let it cook until it starts to boil. Once it boils, cover the pan and let it simmer on low heat for about 10 minutes so all the flavors can really come together.
- Now add 150 grams of spinach leaves (washed and chopped). Spinach wilts pretty fast, so just cook it for 2-3 minutes until it softens completely.
- Then turn off the heat.
- Sprinkle a little chopped fresh coriander on top for garnish.
- Now, serve it hot with plain white rice, brown rice, or even Indian flatbread. Whatever you feel like having.
Step 1: Making the base (Onion-Ginger-Garlic Mix)
Step 2: Adding spices and making the gravy
Step 3: Adding tomatoes
Step 4: Adding chickpeas and coconut milk
Step 5: Adding spinach
Step 6: Garnish and serve
Pro Tips & Variations
Pro Tips:
- Boil the chickpeas ahead of time: So if you’re using dried chickpeas, it’s better to soak them overnight in water and then boil them in a pressure cooker for around 4-5 whistles. That way they become soft and cook faster. And if you’re using canned chickpeas, then just rinsing them with water is totally fine. No need to boil again.
- Don’t let the spices burn: Now when you add the spices, it’s kind of important to add a little water along with them. This helps prevent the spices from burning and also gives the gravy a nice color. A lot of people skip this and then the curry ends up smelling burnt, which isn’t great.
- Add coconut milk at the end: Once everything is cooked, that’s when you should add the coconut milk. And don’t boil it for too long after that. If you over-boil it, the milk might split and the taste can turn slightly bitter so just keep it gentle.
- Balance the flavors: If the curry turns out a bit too spicy, you can add a tiny bit of sugar or maybe a squeeze of lemon juice. That helps balance the heat and makes the flavor feel smoother and more rounded.
- Watch the oil level: When you see the oil starting to float on top of the curry, that’s usually a sign that the spices are well-cooked. If the oil isn’t coming up, then just cook it a little more as it deepens the flavor and makes it richer.
Variations:
- Use yogurt instead of tomatoes: If you like a mild tangy taste, then you can skip the tomatoes and add about ½ cup of yogurt instead. It makes the curry a bit creamier and softer in flavor.
- Add cream or cashew paste: If you want, you can mix in 1 tablespoon of cashew paste or maybe 2 tablespoons of fresh cream. This gives the curry a richer texture and kind of makes it feel like something from a restaurant.
- Try fenugreek or kale instead of spinach: Sometimes, instead of spinach, you can use fenugreek leaves or even kale. The taste will be a little different, but the nutrition stays pretty much the same.
- Add tofu for more protein: If you’re aiming for a high-protein meal, then you can add some tofu cubes along with the chickpeas. They blend in nicely and feel soft in the curry, plus they’re healthy.
- No coconut milk version: If you’re not into the coconut flavor, then you can just use water and a little regular milk (or almond milk) instead. The curry will turn out lighter but still taste good.
Storage & Reheating Instructions
Storage Instructions:
- Keeping it in the fridge: So if you’ve made a little extra curry, just let it cool down at room temperature first (around 30 minutes is fine) and then transfer it into an airtight container and pop it in the fridge. This curry stays totally fine in the fridge for up to 3 days.
- Storing in the freezer: If you’re thinking of storing it for longer, then you can divide the curry into smaller containers and keep them in the freezer. That way, the curry stays good for almost 2 months. It’s a good idea to write the date on the container so you know when you stored it.
- Don’t reheat spinach too often: Just keep in mind that spinach-based curry isn’t great for reheating multiple times. The color and taste can change, and even the nutrients start to fade a bit.
- If you see oil on top, don’t worry: When you keep curry in the fridge, a little layer of oil might settle on top. That’s totally normal. It’ll melt back in when you reheat it.
Reheating Instructions:
- Reheating on the stove (Best method): Put the curry in a pan, add a little water (like 2–3 tablespoons), and heat it on medium flame.
- Keep stirring it now and then so it doesn’t stick to the bottom.
- Once it starts boiling, you can turn off the gas.
- Reheating in the microwave: If you’re in a hurry, just transfer the curry to a microwave-safe bowl.
- Cover it lightly with a lid or cling film.
- Heat it for 1 to 2 minutes, and take it out once in between to stir — that helps it heat evenly.
- Defrosting frozen curry before reheating: If the curry was in the freezer, then keep it in the fridge overnight so it defrosts slowly.
- Don’t heat it straight from the freezer — that makes the water separate and the texture gets weird.
- Adjust the taste after reheating: After reheating, just taste it once. Sometimes the salt or spices might feel a bit low, so you can adjust them slightly if needed.
Serving Suggestions:
- With plain rice or brown rice: So this is kind of the classic combo. The flavor of the curry goes really well with rice because rice sort of absorbs all the spices nicely. If you’re in the mood for something light, then you can try brown rice or even basmati rice. And if you want, just squeeze a little lemon on top as it adds both taste and a bit of freshness.
- With Indian flatbread, paratha, or naan: Now if you like eating in a more Indian-style way, then this curry tastes really good with hot Indian flatbread, tawa paratha, or even garlic naan. The spinach and chickpea gravy works great with bread because the spices feel nicely balanced.
- Serve with a light salad: If you’re having this for lunch, then you can keep a simple salad on the side like cucumber, tomato, onion, and lemon. It makes the meal feel more balanced and also kind of healthy. Sprinkling a bit of chaat masala on top gives the salad a nice kick and makes it more fun to eat.
- As a quick meal with bread or pita: If you’re in a hurry, you can totally have the curry with toasted bread or pita pockets. Just make the curry a little thicker so the bread doesn’t get soggy. This method works especially well for dinner or even as a packed lunch for office.
- Keep some curd or yogurt dip on the side: Since the curry has spices, curd or yogurt dip helps balance it out. You can make a simple cucumber yogurt dip or even boondi (tiny crunchy fried snack balls made with gram flour) yogurt dip. It makes the taste feel cooler and lighter, and the whole meal ends up feeling more enjoyable.
Nutrition Facts
Servings 4
Serving Size 1 bowl (approx. 250g)
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Sodium 360mg15%
- Potassium 710mg21%
- Total Carbohydrate 36g12%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 12g24%
- Vitamin A 3100 IU
- Vitamin C 28 mg
- Calcium 130 mg
- Iron 4.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
1. Can I use canned chickpeas instead of dried ones?
Yes, you totally can. If you’ve got canned chickpeas, just rinse them well with water before using as that helps remove any salt or preservatives that might be in there. And if you’re using dried chickpeas, then soak them overnight and boil them the next day because they’ll cook faster and taste better too.
2. What if I don’t like coconut milk? What can I use instead?
If coconut milk isn’t your thing, then you can swap it with yogurt, almond milk, or even a little fresh cream. Just make sure that if you’re adding yogurt, do it on low heat so it doesn’t curdle.
3. Can I use any other leafy green instead of spinach?
Yes, you can go for fenugreek leaves, kale, or even mustard greens. The taste will be a bit different, but the nutrition stays pretty much the same. Just remember not to cook these leafy greens for too long, otherwise their color and flavor can change.
4. How long does this curry stay good?
If you store it in an airtight container in the fridge, it stays fresh for up to 3 days. And if you freeze it, then it can last for around 2 months. Just add a little water while reheating so the gravy texture stays nice.
5. Can I make this curry without oil?
It’s a bit tricky, but yes, if you’re aiming for a healthier version, you can sauté the onion and garlic in a non-stick pan using a little water or vegetable stock. Without oil, the curry won’t be as rich, but the taste will still be good if you cook the spices properly.
