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Easy Chickpea and Spinach Curry Recipe

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★★★★★

4.8 from 91 reviews

This Easy Curry with Chickpeas and Spinach is a flavorful, comforting one-pot meal that combines aromatic spices, creamy coconut milk, and tender chickpeas with fresh spinach. Served alongside fragrant jasmine rice, this nutritious vegetarian curry is quick to prepare and perfect for a wholesome weeknight dinner.

Ingredients

Scale

For the Jasmine Rice

  • 1 cup jasmine rice
  • 2 cups water

For the Curry

  • 1 small yellow onion, finely chopped
  • 1½ tablespoons vegetable oil
  • 3 large cloves garlic, minced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup frozen corn
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon (optional)
  • 1 teaspoon chili powder
  • 1¾ teaspoons ground coriander
  • ¾ cup canned crushed tomatoes
  • 1 (15-ounce) can full-fat coconut milk
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups baby spinach

Instructions

  1. Cook the jasmine rice. In a medium saucepan, combine the jasmine rice with 2 cups of water. Bring to a boil while covered, then immediately reduce the heat to low and cook until the rice is tender and the water has evaporated, about 12 minutes. Remove from heat and let it sit covered.
  2. Sauté the aromatics. Preheat a large pan over medium heat. Add the vegetable oil and finely chopped onion. Cook for about 5 minutes, stirring periodically until the onions are soft and translucent. Meanwhile, mince the garlic and halve the cherry tomatoes.
  3. Add spices and vegetables. To the pan, add the minced garlic, halved cherry tomatoes, frozen corn, garlic powder, kosher salt, curry powder, ground cumin, ground ginger, cinnamon (if using), chili powder, and ground coriander. Stir well and cook for 1 minute to bloom the spices.
  4. Add liquids and chickpeas. Pour in the crushed tomatoes, full-fat coconut milk, and drained chickpeas. Stir to combine all ingredients thoroughly.
  5. Simmer the curry. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook uncovered for several minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Wilt the spinach and finish. In the final minute of cooking, stir in the baby spinach leaves, allowing them to wilt into the curry. Serve the curry hot over the cooked jasmine rice.

Notes

  • You can substitute jasmine rice with basmati rice or brown rice for variation.
  • The cinnamon is optional but adds a warm depth to the spice mix.
  • For a spicier curry, increase the chili powder or add fresh chopped chili.
  • This recipe is naturally vegetarian; omit the chickpeas and add tofu or paneer for a different protein option.
  • Use light coconut milk for a lower-fat version, although it may reduce creaminess.

Keywords: easy curry recipe, chickpea curry, spinach curry, vegetarian curry, coconut milk curry, jasmine rice curry

Find it online: https://miarosetti.com/easy-chickpea-and-spinach-curry-recipe/