Spinach Chickpea Curry
A delicious and nutritious, easy curry recipe with chickpeas, tomatoes, plenty of spinach, and aromatic spices.
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 onions sliced
- 2 teaspoons brown sugar
- 1 can chickpeas rinsed and drained, or 240 g (8.5 oz) cooked chickpeas
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 inch piece ginger grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cardamon
- ¼ teaspoon cayenne pepper
- 1 can chopped tomatoes 400g / 14 oz
- 1 teaspoon garam masala
- 10 cups (300 g / 10 oz) spinach washed and chopped
- 1 teaspoon lemon juice
Instructions
- In a large, deep frying pan, heat up vegetable oil on medium heat and fry the cumin seeds for 30 seconds.
- Add the sliced onions and brown sugar. Saute for 5 minutes, stirring occasionally.
- Add rinsed and drained chickpeas (cooked or canned) and salt. Turn up the heat to medium-high and saute for 5 more minutes while stirring more regularly, until onions are translucent and starting to brown.
- Turn heat back to medium and add garlic, ginger, and the ground spices - cumin, coriander, paprika, turmeric, cardamon, and cayenne, and fry for 2 minutes.
- Add the chopped tomatoes and cook on medium heat for 10 minutes. Stir occasionally.
- Turn the heat back to medium. Stir in the garam masala, then add the spinach and lemon juice. Cook for 2 - 4 minutes to let the spinach wilt down.Serve with rice, vegan naan, chapati or bulgur wheat and your favourite chutney.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 791mg | Potassium: 785mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7469IU | Vitamin C: 37mg | Calcium: 150mg | Iron: 5mg
Scan me
Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!