Chickpea spinach curry

This delicious Chickpea spinach curry is vegan and gluten-free. It's a one-pot curry recipe from India which is very easy to make and a real comfort food.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 320kcal

Author Vandana Chauhan

Equipment

1 Cooking pot
Spatula
Knife and chopping board

Ingredients

5 cups boiled/ canned chickpea
3 cups chopped spinach
1 large onion finely chopped
1 large tomato finely chopped/ pureed
1 teaspoon ginger paste
½ tablespoon garlic paste
2 tablespoon lime juice
Chopped coriander leaves for garnishing
½ teaspoon cumin seeds
½ tablespoon coriander powder
½ teaspoon cumin powder
½ teaspoon red chili powder adjust to taste
¼ teaspoon turmeric powder
¼ teaspoon garam masala
Salt to taste
1 tablespoon any cooking oil of choice
2 cups water adjust to get the desired consistency

Instructions

Heat oil in a pan and add cumin seeds. Once they become fragrant add chopped onion and salt. Cook until the onion turns golden brown.
Add ginger garlic paste and cook for about a minute.
Add all the dried spice powder except garam masala. Sauté for around 30 seconds.
Add chopped tomatoes mix and cover the pan.
Once the tomatoes get cooked, add cooked chickpeas and spinach. Mix, and cook uncovered for around 2-3 minutes.
Add water, cover the pan, and simmer until the spinach gets cooked.
Finally, add garam masala, cook for about a minute and then turn off the heat.
Add lime juice and garnish with chopped cilantro.
Serve hot with rice, roti or naan.

Notes

Spinach will also release some water so don't add a lot of water to cook this curry.
Home-cooked beans are the best for Indian recipes. However, if that's not an option for you, use canned chickpeas.

Nutrition