Rich flavor surrounds this Chickpea Spinach Curry, which is made in under 20 minutes and filled with vegetables. Traditional curry spices kick the taste up and the chickpeas give it protein bulk. Simple and served over cauliflower rice this is one delicious vegetarian recipe.
20-Minute Chickpea Curry
Curry of all kinds is a meal I could dine on repeatedly and have with recipes like coconut chicken curry and green curry meatballs. The richness of the flavors is something I crave and many of these types of Indian-inspired recipes come together in minutes, just like this one.
This recipe was one I developed years ago when I wanted a meatless vegetarian lunch option that wasn’t too heavy but would also fill me up. With chickpeas as the main star you’ll get tons of protein, and in the delicious sauce are tons of vegetables like spinach, and onion.
Best of all this dish is fully healthy and dairy-free. It’s a great alternative to salad for lunch or it makes a delicious dinner whether you serve it over jasmine rice or riced cauliflower.
Ingredients You’ll Need
- Olive Oil
- Curry Powder
- Garam Masala
- Coconut Milk
- Chickpeas, drained
- Diced Tomatoes
- Baby Spinach
- Riced Cauliflower
- Cilantro (optional)
You do not have to serve this curry over riced cauliflower and instead can use rice. If you’re wondering what to serve with curry this is quite a complete meal, and I recommend some large pieces of Naan bread. Dip it in the delicious sauce and savor every last drop.
Directions for Preparing
- Sauté. Heat the olive oil in a large skillet and sauté the onions and then add in the garlic and ginger. Mix in all the spices and stir to combine.
- Prepare the sauce. Increase the heat and add the coconut milk bringing it to a boil. Then reduce the heat and simmer for 5 minutes. Use an immersion blender to blend all the sauce ingredients until smooth.
- Make the curry. Return the heat to high and add the chickpeas and tomatoes. Once the mixture is boiling reduce the heat and stir in the spinach. Let the curry simmer for 10 minutes, stirring occasionally.
- Make the cauliflower rice. In a saucepan or separate skillet heat the remaining oil and add the riced cauliflower and stir occasionally until cooked through.
- Arrange. Place the cauliflower rice in a bowl and top with the chickpea spinach curry and sprinkle with fresh cilantro (optional).
Additional Vegetable Curry Add-Ins:
- Bell Peppers
Tools You’ll Need:
- A large skillet.
- Wooded spatula or wooden spoon.
- A garlic press, which is super helpful.
- An immersion blender.
- A saucepan.
Chickpea Spinach Curry: Frequently Asked Questions:
This delicious dish will last up to 3 days if store in an air-tight container in the fridge. After that, the chickpeas tend to get a little soggy.
Yes! You can easily freeze this recipe. Prepare the recipe as follow, but don’t make the cauliflower rice. Allow the curry to cool completely and place in a freezer-safe container or bag. This mixture will keep in the freezer for up to 3 months.
To serve, let the mixture thaw completely and heat it up in a large saucepan or skillet. Then prepare the cauliflower rice as directed in the recipe.
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger
- 3 tablespoons Curry Powder
- 2 teaspoons Cumin
- 1 teaspoon Garam Masala
- 1½ teaspoon Salt
- 2 14 ounce cans Coconut Milk
- 2 15 ounce cans Chickpeas drained
- 1 14 ounce can Diced Tomatoes
- 2 cups Baby Spinach
- 4 cups Frozen Riced Cauliflower
- 2 tablespoons Cilantro chopped
- Naan optional
- In a large skillet heat the olive oil over medium-high heat. Add the onions and sauté until fragrant and translucent, about 5 minutes. Mix in the garlic and fresh ginger and continue to sauté for an additional 1 minute.
- Add the curry powder, cumin, garam masala, and salt to the skillet and stir to combine.
- Increase the heat to high and add the coconut milk allowing it to come to a boil. Once it boils reduce the heat to low and let it simmer for 4 minutes, stirring occasionally.
- Using an immersion blender (or by transferring the sauce to a standard blender) blend the mixture until smooth.
- Return the heat to high and add the chickpeas and diced tomatoes. Once the mixture begins to boil reduce the heat to low and mix in the spinach continue to simmer for 10 minutes, stirring occasionally.
- As the curry is simmering prepare the cauliflower rice by heating the remaining olive oil in a small skillet or saucepan and add the frozen rice cauliflower. Feel free to season with additional spices.
- Serve the curry over the cauliflower rice and garnish with fresh cilantro.