Get ready to transform your dinner routine with this mouthwatering Quick Indian Spinach Chickpea Curry that will transport your taste buds straight to the vibrant streets of India! In less time than it takes to order takeout, you'll create a restaurant-quality meal that's not only incredibly delicious but also packed with nutrition. Whether you're a busy professional, a health-conscious foodie, or simply craving an exotic culinary adventure, this recipe promises to be your new weeknight superhero - delivering bold flavors, plant-based protein, and a guaranteed smile with every single bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups fresh spinach
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can coconut milk
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing all your ingredients. Rinse the fresh spinach thoroughly under cold water to remove any dirt or grit. Drain and rinse the canned chickpeas and set them aside. Chop the onion, mince the garlic, and ginger, and have your spices ready.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden.
- Next, add the minced garlic and ginger to the pan. Stir well and cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Sprinkle in the cumin and turmeric, stirring to combine with the onion mixture. Allow the spices to cook for about 30 seconds to release their flavors.
- Add the drained chickpeas to the skillet, stirring to coat them with the onion and spice mixture. Cook for about 2-3 minutes, allowing the chickpeas to warm through.
- Pour in the can of coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook for about 5 minutes, letting the flavors meld together.
- Now, add the fresh spinach to the skillet. Stir it in gently until the spinach wilts down and is fully incorporated into the curry. This should take about 2-3 minutes.
- Season the curry with salt to taste. Give it a final stir and let it cook for another minute to ensure everything is heated through.
- Once done, remove the skillet from the heat. Serve the Quick Indian Spinach Chickpea Curry hot, accompanied by rice or naan, if desired.
Tips
- Spice Management: Toast your ground spices for 30 seconds before adding other ingredients to intensify their flavors and reduce any raw spice bitterness.
- Spinach Selection: Use fresh spinach for the best texture and nutrition. If using frozen, thaw and drain excess water to prevent a watery curry.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-incorporated sauce.
- Customize Heat: Adjust spice levels by adding a pinch of red chili flakes or a chopped green chili for extra kick.
- Make-Ahead Friendly: This curry tastes even better the next day, so don't hesitate to prepare in advance and reheat gently.
- Protein Boost: For added protein, consider garnishing with toasted cashews or pumpkin seeds before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 0mg
