Chickpea and Spinach Curry Recipe

Chickpea and spinach curry is a vibrant, vegan dish that brings together bold flavors and wholesome nutrition in a single pot. This recipe combines protein-packed chickpeas with nutrient-rich spinach, simmered in a creamy coconut milk sauce infused with aromatic curry powder and ginger. Ready in under 30 minutes, it’s a perfect weeknight meal for busy families or anyone craving a healthy, satisfying dinner. Serve it over fluffy basmati rice for a complete, fiber-filled dish that supports digestion and boosts energy.

This curry is not only delicious but also packed with health benefits. Chickpeas provide a great source of plant-based protein and fiber, while spinach delivers iron and vitamins to keep you energized. The addition of tomatoes and coconut milk creates a rich, creamy base that’s both comforting and nourishing. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try.

In this blog post, I’ll guide you through the step-by-step process to create this flavorful curry, share tips for customizing it to your taste, and provide nutritional facts to highlight its health benefits. Plus, I’ll recommend some high-quality kitchen tools and supplements to enhance your cooking and wellness journey. Let’s dive in!

Ingredients

To make this chickpea and spinach curry, you’ll need the following ingredients. Each one is linked to a trusted source for convenience:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• 1 cup basmati rice, for serving
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Kitchen Equipment/Appliances Needed

To prepare this recipe efficiently, you’ll need the following kitchen tools. Each is linked to a reliable product for easy shopping:

• Large skillet: For sautéing and simmering the curry.
• Cutting board: To chop vegetables and prepare ingredients.
• Chef’s knife: For precise chopping and mincing.
• Can opener: To open cans of chickpeas, tomatoes, and coconut milk.
• Medium saucepan: For cooking basmati rice.
• Wooden spoon: For stirring the curry.
• Measuring spoons: To measure spices accurately.
• Measuring cup: For measuring basmati rice and liquids.

Instructions

Step 1: Prepare the Rice

Start by cooking the basmati rice. Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Step 2: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the Spices

Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground turmeric. Stir for 30 seconds to toast the spices, releasing their aromas and enhancing the flavor of the curry.

Step 4: Build the Curry Base

Add the drained chickpeas, diced tomatoes, and coconut milk to the skillet. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 5: Add the Spinach

Stir in 2 cups of fresh spinach, a handful at a time, until it wilts into the curry. This should take about 2 minutes. Season with salt and black pepper to taste.

Step 6: Serve

Spoon the curry over a bed of basmati rice. Garnish with fresh cilantro and serve with lime wedges for a burst of brightness, if desired.

Tips for Success

• Adjust the Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or a chopped chili pepper when sautéing the aromatics.
• Make It Creamier: For an even richer sauce, use full-fat coconut milk instead of light.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave.
• Freezing: This curry freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 4 servings, including basmati rice):

• Calories: 450 kcal
• Protein: 12 g
• Fat: 20 g (14 g saturated from coconut milk)
• Carbohydrates: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Iron: 4 mg (22% of Daily Value)
• Vitamin A: 50% of Daily Value
• Vitamin C: 25% of Daily Value

This dish is high in fiber, which supports healthy digestion, and iron, which helps maintain energy levels. The combination of chickpeas and spinach makes it a nutrient-dense option for vegans and vegetarians.

Health and Wellness Boost

To complement the nutritional benefits of this chickpea and spinach curry, consider incorporating supplements to support your overall health and weight management goals. For those looking to maintain a healthy body weight, Moringa Actives is a modern food supplement designed to reduce hunger and support metabolism. If you’re following a ketogenic diet, NuviaLab Keto can help with weight control and energy levels while easing the transition to ketosis. For a delicious way to boost fat burning, try Cappuccino MCT, a bulletproof coffee that enhances metabolism and curbs appetite.

For detoxification and weight control, Matcha Extreme offers a tea-based supplement that supports the removal of excess water and stabilizes blood sugar. If you’re focused on reducing body fat, Fat Burn Active combines 11 natural ingredients to enhance fat metabolism. Lastly, for digestive health and weight management, Probiosin Plus provides probiotic support to optimize gut health.

Why You’ll Love This Recipe

This chickpea and spinach curry is a game-changer for several reasons:

• Quick and Easy: Ready in under 30 minutes, it’s ideal for busy weeknights.
• Budget-Friendly: Made with pantry staples like chickpeas and coconut milk.
• Versatile: Serve it with basmati rice, naan bread, or even quinoa for a twist.
• Healthy and Satisfying: Packed with protein, fiber, and iron to keep you full and energized.
• Meal Prep Friendly: Make a big batch and enjoy it throughout the week.

Customizing Your Curry

One of the best things about this recipe is its flexibility. Here are some ways to make it your own:

• Add More Veggies: Toss in bell peppers, carrots, or zucchini for extra color and nutrition.
• Switch the Protein: Swap chickpeas for lentils or tofu for a different texture.
• Change the Greens: Use kale or Swiss chard instead of spinach.
• Make It Gluten-Free: This recipe is naturally gluten-free, but double-check your curry powder for any additives.

Pairing Suggestions

This curry pairs beautifully with a variety of sides and beverages:

• Sides: Serve with naan bread or a cooling cucumber raita.
• Drinks: Pair with a refreshing mango lassi or a glass of chilled white wine.
• Dessert: End the meal with a light coconut sorbet or fresh fruit salad.

Final Thoughts

This chickpea and spinach curry is more than just a meal—it’s a celebration of flavor, nutrition, and simplicity. With its creamy texture, bold spices, and wholesome ingredients, it’s sure to become a staple in your kitchen. Whether you’re cooking for yourself, your family, or a group of friends, this dish delivers on taste and health benefits.

To take your wellness journey to the next level, explore supplements like Fibre Select for detox and digestive health or Lipid Control Plus to support cholesterol and liver function. For those aiming to manage blood sugar, NuviaLab Sugar Control is a great addition to a balanced diet.

Try this recipe today and let me know how it turns out in the comments below! Happy cooking!