Spinach Chickpea Curry
This flavorful curry is ready in a flash, so it's perfect for busy weekdays.
Servings: 4
Ingredients
- 1 tablespoon ghee or neutral-flavored oil (such as avocado)
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chili powder or hot paprika
- 1 teaspoon fine sea salt
- 15 ounces canned chickpeas drained and rinsed
- 15 ounces crushed tomatoes
- 15 ounces canned coconut milk
- 6-8 ounces fresh spinach or frozen spinach (thawed and well drained)
- 1 teaspoon garam masala
- 1 teaspoon lime juice or to taste
- 1/4 cup chopped fresh cilantro plus more for garnish
- Basmati rice for serving
- Naan for serving
Instructions
- Heat the ghee in a large skillet or saucepan set over medium heat.1 tablespoon ghee
- Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 4-6 minutes. Stir in the minced garlic and grated ginger and cook for 30-60 seconds, until fragrant.1 yellow onion, 3 cloves garlic, 1 tablespoon grated ginger
- Add the coriander, cumin, turmeric, chili powder, and salt. Stir constantly for 20-30 seconds to bloom the spices. If the pan looks dry, add 1-2 tablespoons of water to prevent them from burning.1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon Kashmiri chili powder, 1 teaspoon fine sea salt
- Stir in the chickpeas, coating them evenly with the onion-spice mixture. Add the crushed tomatoes and simmer, stirring occasionally, for 5-8 minutes, until the mixture thickens slightly.15 ounces canned chickpeas, 15 ounces crushed tomatoes
- Stir in the coconut milk and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, then add the spinach. If using fresh spinach, add it in batches and stir until wilted. If using frozen spinach, thaw and squeeze out excess water before adding. Simmer for 3–5 minutes, until fully incorporated.15 ounces canned coconut milk, 6-8 ounces fresh spinach
- Stir in the garam masala. Remove from heat and add the cilantro plus lime juice to taste.1 teaspoon garam masala, 1 teaspoon lime juice, 1/4 cup chopped fresh cilantro
- Garnish with additional cilantro and serve with rice and naan.
Notes
- Use hot paprika in place of the Kashimiri chili, or regular paprika plus a pinch of ground cayenne.
- Nutrition estimates do not include rice or naan.
