Description
A quick and easy vegan curry packed with chickpeas, spinach, and aromatic spices, perfect for weeknight dinners.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, diced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 cup coconut milk (optional)
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the cumin seeds and let them sizzle for about 30-45 seconds.
- Sauté the chopped onion until translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add diced tomatoes and cook until softened, around 3-4 minutes.
- Mix in coriander powder, turmeric, and garam masala, cooking for another minute.
- Add chopped spinach and drained chickpeas, stirring to combine.
- If using, pour in the coconut milk and let it simmer for about 10 minutes.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
For a creamier texture, use coconut milk. This curry stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg