Chickpea & Spinach Curry
35 min
Serves 4
A fast, pantry-friendly curry built on tomato, onion, and warm spices.
dairy-freegluten-freevegan
one-potpantryweeknight
Preparation time
- Total
- approximately 35 minutes
- Preparation
- 10 minutes
- Cooking
- 25 minutes
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp chili flakes, optional (optional)
- 1 can (400g) crushed tomatoes
- 2 cans chickpeas, drained and rinsed
- 150 g baby spinach
- Kosher salt, to taste
- 1 lemon, for serving (optional)
- large skillet
- wooden spoon
Description
Pantry curry that comes together in one skillet. Spice the onions, build the sauce, finish with greens. Serve over rice or with naan.
Instructions
- Warm the olive oil in a large skillet over medium heat. Cook the onion with a pinch of salt until soft and lightly golden, about 8 minutes.
- Add garlic and ginger; cook 1 minute. Add cumin, coriander, garam masala, turmeric, and chili flakes; toast 30 seconds until fragrant.
- Pour in the crushed tomatoes, scraping up any spice that sticks. Simmer 5 minutes until slightly thickened.
- Stir in chickpeas and a splash of water if it looks tight. Simmer 10 minutes for the flavors to meld.
- Add spinach in handfuls, wilting between additions. Season with salt. Finish with lemon to taste.
Notes
- For a richer version, finish with 1/4 cup coconut milk off-heat.
- Tastes better the next day.
Substitutions
- Lentils for chickpeas (use cooked).
- Kale for spinach; add it earlier to soften.
Make-ahead
Refrigerate up to 4 days. Freezes well for 2 months without the greens.
Nutrition (per serving)
- calories
- 320.0
- carbs_g
- 42.0
- fat_g
- 9.0
- protein_g
- 14.0