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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!
Course
Dinner
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
377
kcal
Author
Kylee Ayotte
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
2
15oz cans
chick peas
drained, rinsed
2
14.5oz cans
fire roasted tomatoes
undrained
3
cups
fresh baby spinach
1/2
cup
fresh cilantro
finely chopped
1
tablespoon
fresh lemon juice
1/2
teaspoon
coarse salt
kosher or sea salt
2
cups
cooked rice
Instructions
In a large saucepan or dutch oven, heat oil over medium heat.
Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
Stir in the chickpeas and tomatoes.
Heat to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
Remove from heat then stir in the spinach, until it wilts..
Stir in the lemon juice, salt, and cilantro.
Serve over 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:
377
kcal
|
Carbohydrates:
65
g
|
Protein:
16
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
430
mg
|
Potassium:
608
mg
|
Fiber:
14
g
|
Sugar:
11
g
|
Vitamin A:
2113
IU
|
Vitamin C:
12
mg
|
Calcium:
153
mg
|
Iron:
6
mg