This chickpea and spinach curry is the perfect recipe for any newbie to Indian cooking. It tastes comfortingly familiar, doesn’t come with a daunting list of exotic spices, and is ready in under half an hour.
When I first moved to England, one of the things I dreaded the most was the food. I know this sounds harsh, but having grown up nested between Austria (think apple strudel and Linzer cookies) and Italy (need I say more?), the culinary aspect of life in London did not intrigue me. What I didn’t expect (though I probably should) was how much I would fall in love with Indian food.
Long story short, Indian cuisine became my second favourite (nothing beats my love for Mediterranean cooking), and before long I started experimenting in my own little kitchen. This recipe for chickpea and spinach curry is made in one pot, in under half an hour, and ticks all the boxes for the perfect homemade weeknight dinner.
Why You'll Love This Curry
- This chickpea and spinach curry is loaded with flavour but not too spicy.
- It’s packed with important nutrients, such as dietary fibre, vitamin A and vitamin C. It’s also vegan and naturally gluten free.
- This is a one-pot recipe, ready in under half an hour. The ultimate weeknight dinner.
How To Make Chickpea and Spinach Curry
Tackling a homemade curry can seem daunting, especially for those of us who didn't grow up surrounded by Indian flavours and spices. However, this recipe for vegan chickpea curry is more than doable even for a complete newbie, and has no more than four easy steps:
- Heat the olive oil in a large pan, add cumin seeds and swirl everything around until fragrant.
- Add onion and garlic, and cook until it turns translucent.
- Add chopped tomato, chickpeas and coconut milk, and bring to a boil. Season with ginger, coriander, turmeric, garam masala and a pinch of salt.
- Cook on low to medium high until lightly thickened. Toss in fresh spinach, cover with a lid, and cook for a few minutes more, until the spinach has wilted.
What Is Curry Powder?
Plain and simple: curry powder has little to do with authentic Indian cuisine. The blend of spices was most likely invented in Britain, when travellers returning home tried to recreate the dishes they had tasted on their explorations.
Indian cooks never use a pre-made mixture of spices, but use a combination of spices to give each dish its distinct flavour. Common ingredients of a typical curry mixture are:
- turmeric
- coriander
- cumin
- fenugreek
- chilli peppers
- ginger
What Is the Difference Between Curry Powder and Garam Masala?
Garam masala is another blend of spices, but unlike curry powder, this one actually is traditionally Indian. There is no single recipe for garam masala, as they differ greatly according to region and the cook’s personal taste. The most typical spices included in garam masala are:
- coriander
- cardamom
- cumin
- fenugreek
- cinnamon
- nutmeg
- cloves
- turmeric
In terms of flavour, the main difference between the two blends is that garam masala is often a lot milder, even sweeter, thanks to cinnamon, nutmeg, cardamom and cloves. Curry powder, on the other hand, is heavily based on turmeric and usually includes chilli peppers.
This recipe for chickpea and spinach curry doesn’t include curry powder, but it does call for garam masala, and a number of other traditionally Indian spices that give it a more authentic aroma.
Tips for Making the Best Curry
- The right blend of spices makes all the difference in this recipe. Play around with adding more or less garam masala, ginger, turmeric or cumin, and create the perfect curry for your palate.
- Use full fat coconut milk for a creamier flavour, and low fat coconut milk if you’re trying to save on calories.
- Make this chickpea curry a day ahead: the curry easily sits in the fridge in an airtight container for up to three days.
Explore Vegan Indian Food
- Vegan Peanut Curry
- 30-Minute Vegan Chana Masala
- Vegan Cauliflower Tikka Masala
- Butternut Squash Spinach Curry
Chickpea and Spinach Curry
ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 cloves garlic, minced
- 3 small tomatoes, chopped
- 1 can chickpeas, drained and rinsed
- ¼ cup coconut milk
- 2 cups spinach
Spices
- ½ teaspoon whole cumin seeds
- ½ teaspoon ground ginger
- ½ teaspoon ground corinader
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- Salt, to taste
instructions
- Heat olive oil in a large pan set over medium heat. Add cumin seeds, and swirl everything around for about 30 seconds, until cumin releases fragrant aroma.
- Add chopped onion and minced garlic, and cook until the onion turns translucent.
- Add chopped tomato, chickpeas and coconut milk, and bring to a boil. Add ginger, coriander, turmeric, garam masala, and a pinch of salt.
- Cook on low to medium high without a lid until lightly thickened, about 10 minutes. Toss in the spinach, cover with a lid, and cook for another 2 to 3 minutes, until spinach has wilted.
- Serve with Indian flatbreads or fluffy basmati rice.
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