30-Minute Chickpea and Spinach Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and ginger, cooking for another minute until fragrant.
3. 3 Stir in cumin, coriander, turmeric, and chili powder, cooking for 30 seconds.
4. 4 Pour in diced tomatoes and bring to a simmer.
5. 5 Add chickpeas and coconut milk, stirring well to combine. Simmer for 10 minutes.
6. 6 Stir in spinach until just wilted.
7. 7 Season with salt to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet

Variations

• Add diced potatoes for a heartier meal.

Substitutions

• Substitute coconut milk with a dairy alternative for a vegan option.

Pairings

• Raita
• Mango chutney

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Use canned spinach for an even quicker version.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or coconut milk.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.

FAQ