Indian Chickpea & Spinach Curry: A Flavor-Packed Plant-Based Classic You’ll Love

🌱 Introduction: Warm Spices, Wholesome Ingredients & Comfort in Every Bite

Hey friend! 👋
Ever craved something cozy, nutritious, and exploding with flavor? Then let me introduce you to your new weeknight bestie: Indian Chickpea & Spinach Curry. It’s that magical combo of creamy chickpeas, earthy spinach, and bold Indian spices—all simmered into one pot of pure deliciousness.

As someone who’s always juggling family dinners, meal prepping, and trying to eat more plant-based meals, this curry has become my go-to comfort food. Plus, it’s super budget-friendly, easy to cook, and perfect for storing leftovers (hello, lunch game strong!).

Whether you live in a bustling home or a cozy city apartment and are low on kitchen space (hey, we’ve all looked up living room ideas apartment just to make space for a dining nook 😅), this dish fits perfectly into your busy lifestyle. Minimal mess. Maximum flavor.

Let’s get cooking!

Indian Chickpea & Spinach Curry

Recipe by rafiaahmedofficial@gmail.comCourse: Dinner, Main CourseCuisine: Indian, VegetarianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 tablespoon vegetable oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 teaspoon cumin seeds

• 1 teaspoon ground coriander

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1 can chickpeas, drained and rinsed

• 400 grams canned tomatoes

• 150 grams fresh spinach

• to taste salt

• to taste black pepper

Directions

• Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
• Stir in the minced garlic and ginger, cooking until fragrant for about 1 minute, taking care not to burn the garlic.
• Add the cumin seeds, ground coriander, turmeric powder, and garam masala, stirring well to coat the onions and release the spices fully.
• Introduce the drained chickpeas and canned tomatoes into the pan, mixing well. Bring the mixture to a gentle simmer.
• Allow the curry to cook for about 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
• Add the fresh spinach to the pan, gently stirring until the leaves wilt completely into the curry, approximately 3 minutes.
• Season the curry with salt and black pepper to taste. Serve warm over rice or with naan for an authentic experience.