Chickpea Spinach Curry
A delicious and warming chickpea curry, great for cooler nights and perfect for the whole family. Both vegetarian AND vegan, this dish boasts the curry FLAVOR vs searing your mouth off heat, and is quick & easy to make!
Servings 6
Calories 377kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped - about 1/2 cup
- 3 cloves garlic finely chopped
- 1 tablespoon fresh ginger finely grated
- 3 tablespoons curry powder
- 30 ounces chick peas 2 x 15oz cans, drained, rinsed
- 29 ounces fire roasted tomatoes 2 x 14.5oz cans, undrained
- 3 cups fresh baby spinach
- 1/2 cup fresh cilantro finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt kosher or sea salt
- 2 cups cooked rice
Instructions
- In a large saucepan or dutch oven, heat 1 tablespoon vegetable oil over medium heat.
- Cook 1 medium onion (chopped), 3 cloves garlic (finely chopped), 1 tablespoon fresh ginger (finely grated), and 3 tablespoons curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
- Stir in the 30 ounces chick peas and 29 ounces fire roasted tomatoes.
- Heat to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Remove from heat then stir in the 3 cups fresh baby spinach, until it wilts..
- Stir in the 1 tablespoon fresh lemon juice, 1/2 teaspoon sea salt, and 1/2 cup fresh cilantro.
- Serve over 2 cups cooked rice.
- Devour.
Video
Notes
- Don't leave out the lemon juice or the cilantro, both are vital to the flavor of this dish.
- I use Maharaja curry powder
- Mess around with the amounts of curry powder, ginger and garlic to your taste.
- Brown, white, basmati or jasmine are all good rice options
Nutrition
Calories: 377kcal | Carbohydrates: 65g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 430mg | Potassium: 608mg | Fiber: 14g | Sugar: 11g | Vitamin A: 2113IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 6mg
