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Chickpea and Spinach

Chickpea and Spinach Curry

This has to be one of my top 5 vegetarian curries. My variation of Chickpea and Spinach curry is made using mustard seeds and creamed coconut and has wonderful South Indian flavours to it. Not only is it wholesome and satisfying, it’s a great source of protein and gets your veggies in too. It’s a family favourite in our household and more often than not, it’s on our weekly dinner menu.

Chickpea and spinach curry

Chickpea and Spinach Curry

Made using an onion, garlic and coconut paste, you’ll need a blender. Allow time for cooking at each step, to gives the curry a rich, creamy taste.
5 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 3

Equipment

  • Blender or chopper
  • Saucepan

Ingredients
  

For the paste:

  • 1/2 Onion medium. roughly chopped
  • 5 cloves Garlic
  • 15 g Ginger
  • 2 Green Chillies
  • 2 tbsp Water

For the sauce:

  • 2 tbsp Ghee
  • 1 tsp Mustard seeds
  • 4 Curry leaves
  • 1 Cinnamon stick
  • 1 1/2 Onion medium, finely diced
  • 50 g Creamed coconut
  • 3/4 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 2 tsp Garam masala
  • 1/2 tsp Granulated sugar
  • 1 tsp Red chilli powder optional
  • 200 g Baby spinach leaves whole or chopped
  • 300 g Tinned tomatoes blended
  • 400 g Tinned chickpeas
  • 150 ml Water
  • Fresh coriander leaves for garnish

Instructions
 

  • In a blender, make a paste using 1/2 onion, garlic, ginger, chillies and 2 tbs water until it becomes smooth in consistency.
  • In a non-stick pan, heat 2 tbs ghee or oil. Once the oil is ready, fry the curry leaves, mustard seeds and cinnamon stick until it sizzles.
  • Add 1 1/2 diced onions and stir. Leave the onions to soften for about 10 minutes on a medium heat until they are golden.
  • Add the paste into the pan, stir in and let it cook for a further 5 minutes.
  • Add the creamed coconut and allow this to melt.
  • Now add the following spices to the paste: salt, turmeric powder, ground coriander, ground cumin, garam masala and sugar and let it cook for 5 minutes.
  • Pour in the blended tomatoes and stir to make a curry sauce. Let this cook for 5 minutes on a medium heat.
  • Once the sauce starts to bubble, add the Chickpeas, Spinach and 150ml water. Let it cook for a further 10 minutes on a low-medium heat.
  • Garnish with fresh coriander.

Notes

Useful Tips for making Chickpea and Spinach Curry

  • If you don’t have coconut cream in your pantry, use coconut milk or single cream as a substitute, it’s just as indulgent.
Keyword Chickpea and Spinach Curry, Chickpea Curry

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Recipe Rating




7 thoughts on “Chickpea and Spinach Curry”

  1. 5 stars
    I attempted this dish, but realised after I didn’t have any coconut cream so I added a couple of spoons of fresh, grated coconut it turned out very nice. Everyone enjoyed it.

 
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