Chickpea Spinach Curry

5 from 2 votes

Chickpea Spinach Curry

Rich flavor surrounds this Chickpea Spinach Curry, which is made in under 20 minutes and filled with vegetables. Traditional curry spices such as garam masala kick the taste up and the chickpeas give it protein bulk. Simple and served over rice or cauliflower rice this is one delicious vegan recipe.

Prep Time12

Cook Time8

Total Time20

Course: Main Course

Cuisine: Indian

Servings: Servings

Calories: 144kcal

Author: Aimee Mars

Equipment

Large Skillet
Wooden Spatula
Garlic Press
Measuring Cups and Spoons
Immersion Blender

Ingredients

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 and rinsed
1 14 ounce can Diced Tomatoes
2 cups Baby Spinach
4 cups Frozen Riced Cauliflower
2 tablespoons Cilantro chopped

Instructions

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.
Pour in the coconut milk allowing it to come to a boil. Once it boils let it continue to cook as the sauce thickens, for an additional 5 minutes, stirring occassionally.
Using an immersion blender (or by transferring the sauce to a standard blender) blend the mixture until smooth.
Return the sauce to the heat 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 some additional 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.

Notes

For a thicker curry sauce use only 1 can of coconut milk and for a thinner sauce use both cans.
For a slightly lower carb option choose the cauliflower rice as a base instead of regular rice.
To save time used jarred minced garlic and minced ginger.
To get a chunkier curry sauce skip blending the onions and spices into the coconut milk.

Nutrition