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spinach and chickpea curry recipe

Quick Chickpea and Spinach Curry

课程: Main Course
Cuisine: Indian
Keyword: curry, dairy-free, family meal, gluten-free, one pot, quick meal, vegan, vegetarian
Prep Time: 2minutes
有限公司ok Time: 10minutes
Servings: 4
Calories: 342kcal
Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.


  • 3onionscut into quarters
  • 3garlic cloves
  • 2cmfresh ginger, peeledabout 1 tsp grated
  • 2tbspvegetable oil or ghee
  • 1/2tspground cumin
  • 1/2tsp地面香菜
  • 1tspturmeric
  • 1tspgaram masala
  • 1tspground cayenne pepperoptional
  • fine sea saltto taste
  • 1tspamchoor powderoptional
  • 3whole canned tomatoes, or 300 gr canned chopped tomatoes
  • 800grjarred or canned chickpeas, drained2 cans
  • 150grspinach leaves
  • 1tbsplemon juice
  • 300mlhot wateror vegetable stock

To serve:

  • 380grsteamed jasmin or basmati rice
  • 2tbspfresh coriander leaves切碎
  • 1lemoncut into wedges


  • Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.
  • Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee over medium heat, then add the onion mixture and saute for 2 minutes, until softened.
  • Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.
  • Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.
  • Add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.
  • Turn off the heat, sprinkle with lemon juice and serve your spinach and chickpea curry with steamed basmati rice.


1.If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.
2. You can use frozen spinach leaves instead of fresh. Simply add them frozen whilst your curry sauce cooks.
3. You can use canned tomatoes, or fresh tomatoes. I like to use canned whole tomatoes but chopped tomatoes work just fine.
If you don't fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.
4. Although it's totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.
Storage tips:
Place leftovers in an airtight container and store in the fridge up to 2 days. Alternatively, store in the freezer for up to 2 months.


Calories:342kcal | Carbohydrates:50g | Protein:15g | Fat:12g | Saturated Fat:6g | Sodium:1035mg | Potassium:1229mg | Fiber:15g | Sugar:11g | Vitamin A:4115IU | Vitamin C:48mg | Calcium:226mg | Iron:7mg