Looking for a quick, nutritious, and flavourful vegan meal to spice up your weeknights? Look no further! Our Chickpea and Spinach Curry is a perfect blend of wholesome ingredients and aromatic spices, making it a satisfying and protein-packed dish. Whether you're a seasoned vegan or just exploring plant-based options, this easy curry recipe is sure to become a favourite in your kitchen. With chickpeas for protein, spinach for greens, and a medley of spices for that authentic curry flavour, this dish offers a delightful culinary experience that's both healthy and delicious. Let's dive into this simple yet mouth-watering recipe!
Why You’ll Love This Recipe
- Protein-Packed: Chickpeas are the star of the show, offering a hearty, protein-rich base that’s perfect for fuelling your body without the need for animal products.
- Loaded with Nutrients: Spinach provides a punch of essential vitamins and minerals like iron and vitamin K, making this dish not just tasty but incredibly good for you.
- Rich in Flavour: With a balanced blend of spices such as cumin, turmeric, and garam masala, this curry delivers authentic flavours that will make you feel like you’ve just stepped into a cosy, aromatic kitchen in India.
- Super Easy to Make: Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something healthy, delicious, and fast.
- Great for Meal Prep: Make a big batch and store leftovers for an easy, reheatable lunch or dinner throughout the week.
Why This Curry Works
- Perfect Balance of Protein and Greens: Chickpeas are an excellent source of plant-based protein, while spinach adds a generous serving of fibre and essential nutrients like iron and calcium.
- One-Pot Wonder: This curry is made in just one pan, making clean-up a breeze—a major bonus for weeknight cooking!
- Flavourful without the Fuss: The combination of spices gives this curry an authentic depth of flavour without requiring complex cooking techniques. Simple ingredients, big taste!
Pro Tips
- Customizable Heat: Adjust the level of spice by adding more or less cayenne pepper, or swap it out entirely for a milder curry.
- Thicker Curry: If you prefer a thicker curry, let it simmer a little longer to reduce the liquid, or mash a few of the chickpeas for a creamier texture.
- Bulk It Up: Want to add even more variety? Throw in some diced sweet potatoes, carrots, or bell peppers for extra texture and flavour.
Storage
- Meal Prep-Friendly: This curry stores well in the fridge for up to 4 days, making it perfect for meal prepping. You can also freeze it for up to a month—just reheat gently on the stove when ready to eat.
Nutritional Information (per serving):
- Calories: 300-350 kcal
- Protein: 12-14 g
- Carbohydrates: 35-40 g
- Fibre: 9-10 g
- Sugars: 6-8 g
- Fat: 12-15 g
- Saturated Fat: 6-8 g (mostly from coconut milk)
- Cholesterol: 0 mg
- Sodium: 300-400 mg (varies with added salt and canned ingredients)
- Iron: 5-6 mg (about 28-35% of daily value, mainly from spinach and chickpeas)
- Vitamin A: 2,500-3,000 IU (50-60% of daily value from spinach)
- Calcium: 100-150 mg (10-15% of daily value)
- Potassium: 700-800 mg
Ingredients
- 1 tablespoon olive oil (or coconut oil for extra richness)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1/2 cup coconut milk (for creaminess)
- 4 cups fresh spinach (or 1 frozen pack)
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
- Cooked basmati rice or naan, to serve
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the cumin, turmeric, garam masala, and cayenne pepper (if using). Let the spices bloom in the oil for about 30 seconds, releasing their flavors.
- Simmer the Curry: Add the chickpeas and diced tomatoes, stirring to combine. Pour in the coconut milk and season with salt and pepper. Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld together.
- Add the Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, cook until it’s fully thawed and incorporated into the curry.
- Serve: Remove the curry from heat and taste for seasoning, adding more salt or spices if needed. Garnish with fresh cilantro if desired, and serve over fluffy basmati rice or with warm naan bread for the perfect comforting meal.
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