20-Minute Chickpea and Spinach Curry Recipe | Yummly
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20-Minute Chickpea and Spinach Curry

YUMMLY(1)
Vicki S.: "This is a very tasty dish. I added sweet onion t…" Read More
12Ingredients
20Minutes
610Calories
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20-Minute Chickpea and Spinach Curry

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Description

This vegan chickpea curry is a simpler, quicker, and still-delicious version of traditional Indian chana masala. Using just a few spices plus canned chickpeas makes the recipe extra easy, and canned coconut milk and fresh baby spinach make it creamy and colorful. Since the curry is so fast, you may want to start a pot of basmati rice to go with it first thing. The recipe is a Yummly original created by Prerna Singh.

Ingredients

US|METRIC
4 SERVINGS
  • 1 1/2 Tbsp. canola oil
  • 1 1/2 tsp. garlic (grated, 3 cloves; use a Microplane or fine holes of a box grater)
  • 1 tsp. fresh grated ginger (from a 1-inch piece, peeled; use a Microplane or fine holes of a box grater)
  • 1 tsp. Garam Masala
  • 1 tsp. ground turmeric
  • 1 tsp. salt
  • 1/2 tsp. cayenne (or 1 tsp. if you like spicy foods)
  • 1 can diced tomatoes (14.5 oz.)
  • 6 cups baby spinach (loosely packed, about 3 oz.)
  • 2 cans chickpeas (each 15 oz., rinsed and drained)
  • 1 can coconut milk (13.5 oz.)
  • steamed basmati rice (for serving)
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    Directions

    1. Heat oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. All at once, add garlic, ginger, garam masala, turmeric, salt, and cayenne; cook, stirring, until sizzling, about 30 seconds. Add tomatoes and cook, stirring occasionally, until liquid is deep red and thickened but still a bit loose, about 5 minutes.
    2. Meanwhile, coarsely chop spinach and set aside.
    3. Add chickpeas, coconut milk, and spinach to curry and stir well. Cover and cook over medium-high heat until curry is hot and spinach is wilted, about 5 minutes.
    4. Serve curry with basmati rice.
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    NutritionView More

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    610Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories610Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium1300mg54%
    Potassium1050mg30%
    Protein16g31%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate73g24%
    Dietary Fiber13g52%
    Sugars4g8%
    Vitamin A100%
    Vitamin C50%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Reviewer Profile Image
    Vicki S. a month ago
    This is a very tasty dish. I added sweet onion to the oil, garlic, ginger and spices. I only used one can of chick peas. I also added sliced carrots and sliced Yukon gold potatoes after adding the coconut milk and simmered for about 15 minutes. It turned out great!

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