Spicy Chickpea & Spinach Curry

Spicy Chickpea & Spinach Curry: A One-Pot Wonder

When the craving for something warm, comforting, and packed with flavor strikes, this Spicy Chickpea & Spinach Curry is the answer. Growing up, my favorite meals were always the ones with a little spice and a lot of soul, and this curry ticks all the boxes. It’s hearty, nourishing, and comes together in one pot—making cleanup a breeze!

Whether you’re looking for a quick weeknight dinner or a meal-prep champion, this curry will have you coming back for seconds (and maybe even thirds).

Why You’ll Love This Recipe

• Vegan, Dairy- & Gluten-Free: A plant-based dish that fits into almost any diet.
• Quick & Easy: On the table in just 30 minutes.
• Packed with Flavor: Warm spices, creamy coconut milk, and a hint of heat.
• One-Pot Meal: Less mess, more flavor.

Ingredients

Makes 4 serverings

For the Curry:

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon chili flakes (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk (full-fat for creaminess)
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Juice of ½ a lemon

Optional Garnishes:

• Fresh cilantro, chopped
• Cooked basmati rice or naan bread for serving

Step-by-Step Instructions

1. Sauté the Aromatics:
   Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 3–4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Toast the Spices:
   Add the curry powder, cumin, turmeric, and chili flakes to the pot. Stir well and cook for 1–2 minutes to release their flavors.
3. Build the Base:
   Pour in the diced tomatoes and coconut milk. Stir to combine and bring to a gentle simmer.
4. Add the Chickpeas:
   Toss in the chickpeas, then season with salt and black pepper. Let the curry simmer for 10 minutes to allow the flavors to meld.
5. Incorporate the Spinach:
   Stir in the spinach leaves and cook until wilted, about 2–3 minutes. Squeeze in the lemon juice for a bright, fresh finish.
6. Serve and Enjoy:
   Ladle the curry into bowls and garnish with fresh cilantro. Serve with warm basmati rice or naan bread for a complete meal.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 9g
• Carbohydrates: 29g
• Fats: 15g
• Fiber: 7g

Why This Recipe Works

This curry hits all the right notes: a creamy coconut base, hearty chickpeas, and vibrant spinach come together in a perfectly spiced, one-pot wonder. It’s wholesome comfort food at its best—no fuss, just flavor.

Additional Tips & FAQs

• Can I Make This Ahead?: Absolutely! This curry tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.
• Spice Level: Adjust the chili flakes to suit your heat preference. For extra spice, add a pinch of cayenne.
• Can I Use Frozen Spinach?: Yes! Thaw and drain the spinach before adding it to the curry.

Let’s Stay Connected!

Tried this Spicy Chickpea & Spinach Curry? I’d love to see your creations! Tag me on Instagram at @BlomBites or leave a comment below. Your feedback makes my day and helps me craft recipes you’ll adore.

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