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Spinach and Chickpea Curry

A healthy, 30-minute Vegan Spinach and Chickpea Curry recipe for cozy weeknight dinners. Serve with rice and naan.
Cook Time35 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: chickpea curry, chickpea stew, coconut curry, spinach curry, vegan curry
Servings: 6 people

Ingredients

  • 2 tablespoons olive oil
  • Yellow onion chopped
  • 6 garlic cloves minced
  • 1-inch fresh ginger root minced or grated
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon sugar
  • 1 tablespoon tomato paste
  • 28 ounces crushed tomatoes
  • 14.5 ounces chickpeas drained and rinsed
  • 2 cups vegetable broth
  • ½ lemon juiced
  • 1 cup fresh spinach
  • 1 cup coconut milk canned

Instructions

  • Warm olive oil over medium heat in a large skillet. Once warm, add the onions and sauté 5-7 minutes until fragrant.
  • Add the garlic and ginger and continue to stir and sauté 1-2 minutes.
  • Add garam masala, curry powder, red pepper flakes, salt, turmeric, cumin, cinnamon, and sugar. Continue to stir, while mixing in the tomato paste. If the skillet is dry, you can add a little extra oil.
  • Add the tomatoes, chickpeas, and broth and bring everything to a simmer. Reduce the heat so that you can maintain a gentle simmer and cook 15-20 minutes.
  • Stir in the lemon juice and coconut milk, and add the spinach until it wilts slightly. Turn off the heat.
  • Serve over steamed basmati rice and naan bread.