One-Pot Chickpea and Spinach Curry
A vibrant, hearty, and aromatic vegan curry packed with protein-rich chickpeas and fresh spinach, simmered in a rich tomato and coconut milk base with traditional Indian spices. Perfect for a quick and wholesome weeknight meal, all prepared in a single pot.
Ingredients
- •2 tablespoon coconut oil or vegetable oil
- •1 large yellow onion, finely chopped
- •4 garlic cloves, minced
- •1 tablespoon fresh ginger, grated or finely minced
- •1 green chili, deseeded and minced (optional)
- •1 teaspoon cumin seeds
- •0.5 teaspoon turmeric powder
- •1 tablespoon coriander powder
- •1 teaspoon garam masala
- •0.5 teaspoon red chili powder (optional, for heat)
- •14.5 oz canned diced tomatoes, undrained
- •15 oz canned chickpeas, drained and rinsed
- •13.5 oz full-fat coconut milk
- •0.5 cup water or vegetable broth
- •5 oz fresh spinach, roughly chopped
- • to taste salt
- •0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- 1.
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2.
Add the minced garlic, grated ginger, and optional green chili to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3.
Stir in the cumin seeds and cook for 30 seconds until aromatic. Then add the turmeric powder, coriander powder, garam masala, and optional red chili powder. Cook for another 30 seconds, stirring constantly, to bloom the spices.
- 4.
Pour in the undrained diced tomatoes. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down slightly and the flavors to meld.
- 5.
Add the drained and rinsed chickpeas, full-fat coconut milk, and water or vegetable broth to the pot. Stir everything together and bring it back to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to deepen.
- 6.
Remove the lid and stir in the fresh spinach, a handful at a time, allowing it to wilt down into the curry. Continue stirring until all the spinach has wilted, which should take just a few minutes.
- 7.
Taste the curry and season with salt as needed. If desired, you can add a pinch more garam masala for extra warmth.
- 8.
Ladle the One-Pot Chickpea and Spinach Curry into bowls. Garnish generously with fresh chopped cilantro before serving. This curry is excellent served with steamed basmati rice or warm naan bread.
Tips
- 💡For a deeper flavor, allow the onions to caramelize slightly before adding other aromatics.
- 💡Don't skip blooming the spices! Briefly cooking them in oil releases their essential oils and enhances their flavor significantly.
- 💡Adjust the amount of green chili and red chili powder to your preferred spice level. For milder curry, omit them.
- 💡Using full-fat coconut milk is key for a rich, creamy texture. Light coconut milk will result in a thinner curry.
- 💡Leftovers taste even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3-4 days.
Recipe from TheCookbook.ai
Created by Basil Roux