Chickpea Spinach Curry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons sunflower or canola oil
02 -
1 large onion, finely chopped
03 -
4 cloves garlic, crushed
04 -
1 inch ginger, finely grated
→ Spices
05 -
1 tablespoon ground coriander
06 -
½ tablespoon ground turmeric
07 -
½ tablespoon ground cumin
08 -
¼ - ½ teaspoon cayenne pepper or chili flakes
09 -
1 teaspoon garam masala
→ Main Components
10 -
400g crushed tomatoes (1.5 cups)
11 -
400g cooked chickpeas (2.5 cups)
12 -
120ml vegetable stock (½ cup)
13 -
100g chopped spinach, fresh or frozen (1 cup)
14 -
½ - 1 teaspoon salt
15 -
1 teaspoon sugar
16 -
1 tablespoon lemon juice
→ Optional Garnish
17 -
50-100ml full-fat coconut milk (¼-½ cup)
18 -
1 tablespoon fresh cilantro leaves, chopped
# Instructions:
01 -
Heat the oil in a large pan over medium-high heat. Sauté the finely chopped onion until golden brown.
02 -
Incorporate crushed garlic and grated ginger, cooking for 1-2 minutes while stirring frequently until the garlic loses its raw aroma.
03 -
Add ground coriander, turmeric, cumin, and cayenne. Toast for 2 minutes, stirring continuously to prevent burning.
04 -
Pour in crushed tomatoes, chickpeas, and vegetable stock. Bring to a boil on high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally.
05 -
Add salt, sugar, and spinach. If using frozen spinach, increase heat until curry returns to a simmer. Cook for an additional 5 minutes.
06 -
Stir in garam masala, lemon juice, and coconut milk if using. Garnish with chopped cilantro and serve hot with rice or flatbread.
# Notes:
01 -
This curry develops deeper flavors when prepared a day ahead and reheated.
02 -
For a thicker consistency, mash some chickpeas against the side of the pan while cooking.