Chickpea and Spinach Curry
Chickpea and Spinach Curry: A Delightful Vegan Dish
This Chickpea and Spinach Curry is a vibrant, nutrient-packed dish that brings the aromatic flavors of Indian cuisine straight to your kitchen. Perfect for vegans and vegetarians alike, this curry is not only hearty and satisfying but also incredibly healthy. Its rich, creamy sauce, infused with an array of spices, envelops the tender chickpeas and fresh spinach, creating a meal that is as nourishing as it is delicious.
Why You'll Love This Curry
- Flavorful: Aromatic spices blend perfectly to create a truly authentic taste.
- Nutritious: Packed with protein, fiber, and vitamins, it's a meal that feeds the body and soul.
- Easy to Make: Simple ingredients and straightforward steps make this dish a weeknight favorite.
- Versatile: Perfect as a standalone dish or paired with rice or naan for a more filling meal.
Serving Suggestions
While this curry is a complete meal on its own, it can be elevated to a feast with a few additions:
- Pair it with basmati rice or warm naan bread for a classic combination.
- Top with a dollop of vegan yogurt and fresh cilantro for an extra layer of flavor and freshness.
- Serve with a side of lemon wedges to add a zesty kick with every bite.
Whether you're a long-time vegan or just looking to incorporate more plant-based meals into your diet, this Chickpea and Spinach Curry is sure to satisfy. Its ease of preparation, combined with the depth of flavor, makes it a perfect choice for any day of the week.
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 garlic, minced
- 1 ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 can chickpeas, drained and rinsed (400g)
- 1 can diced tomatoes (400g)
- 1 cup vegetable broth
- 4 fresh spinach
- to taste salt and pepper
Heat the oil in a large pan over medium heat. Add the cumin seeds and toast until they start to crackle.
Add the chopped onion and cook until soft and golden. Stir in the garlic and ginger, and cook for another minute.- Stir in the garam masala, turmeric, and coriander powder, cooking for a minute until fragrant.
- Add the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
- Serve hot, with rice or naan bread as desired.
Serving Size 1 portion
Servings 4
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 54kcal
- % Daily Value *
- Total Fat 6gg10%
- Saturated Fat 0.5gg3%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 200mgmg9%
- Potassium 470mgmg14%
- Total Carbohydrate 40gg14%
- Dietary Fiber 10gg40%
- Sugars 8gg
- Protein 12gg24%
- Vitamin A 188% IU
- Vitamin C 30% mg
- Calcium 10% mg
- Iron 35% mg
- Vitamin D 0% IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
