Quick Chickpea and Spinach Curry
Servings: 4
Calories: 342kcal
Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.
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Ingredients
- 3 onions cut into quarters
- 3 garlic cloves
- 2 cm fresh ginger, peeled about 1 teaspoon grated
- 2 tablespoon vegetable oil or ghee
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cayenne pepper optional
- fine sea salt to taste
- 1 teaspoon amchoor powder optional
- 3 whole canned tomatoes, or 300 gr canned chopped tomatoes
- 800 g jarred or canned chickpeas, drained 2 cans
- 150 g spinach leaves
- 1 tablespoon lemon juice
- 300 ml hot water or vegetable stock
To serve:
- 380 g steamed jasmin or basmati rice
- 2 tablespoon fresh coriander leaves finely chopped
- 1 lemon cut into wedges
Instructions
- Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.
- Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee over medium heat, then add the onion mixture and saute for 2 minutes, until softened.
- Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.
- Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.
- Add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.
- Turn off the heat, sprinkle with lemon juice and serve your spinach and chickpea curry with steamed basmati rice.
Notes
1.If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.
2. You can use frozen spinach leaves instead of fresh. Simply add them frozen whilst your curry sauce cooks.
3. You can use canned tomatoes, or fresh tomatoes. I like to use canned whole tomatoes but chopped tomatoes work just fine.
If you don't fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.
4. Although it's totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.
Storage tips:
Place leftovers in an airtight container and store in the fridge up to 2 days. Alternatively, store in the freezer for up to 2 months.
Nutrition
Calories: 342kcal | Carbohydrates: 50g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Sodium: 1035mg | Potassium: 1229mg | Fiber: 15g | Sugar: 11g | Vitamin A: 4115IU | Vitamin C: 48mg | Calcium: 226mg | Iron: 7mg