Chickpea and Spinach Curry
Tender chickpeas and spinach simmered in a fragrant tomato, ginger and garlic sauce with warm spices. A one-pot vegan dinner in 30 minutes.
This chickpea and spinach curry is inspired by North Indian chana masala and is made almost entirely from pantry staples. Onion, garlic and ginger are cooked until soft and golden, then simmered with spices, tomatoes and canned chickpeas until the sauce is thick and fragrant. A few handfuls of spinach wilt in at the end. It is filling, inexpensive and naturally vegan.
Why this recipe works
- Well-cooked onions. Taking the time to cook the onions until golden gives the curry a sweet, deep base.
- Blooming the spices. Frying ground spices in oil for a minute releases their aroma and removes any raw, dusty taste.
- Mashing a few chickpeas. Pressing some chickpeas against the side of the pot thickens the sauce naturally.
About the spices
Garam masala is a warm Indian spice blend, usually including cinnamon, cardamom, cloves and black pepper. It is sold in most supermarkets. Add it at the end so its aroma stays bright. If you like heat, add a chopped green chili with the ginger or increase the cayenne.
What to serve with it
Basmati rice, naan or flatbread, and a spoonful of plain yogurt (or coconut yogurt to keep it vegan). A squeeze of lemon and fresh cilantro (coriander) brighten it at the table. For another meat-free dinner, try our black bean burgers.
FAQ
Can I add coconut milk?
Yes. For a creamier, milder curry, add ½ cup (120 ml) of full-fat coconut milk with the tomatoes and reduce the water.
Can I use frozen spinach?
Use 5 oz (140 g) of frozen spinach, thawed and squeezed dry, stirred in for the last 2 minutes.
Chickpea and Spinach Curry
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the oil in a large, deep skillet or pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until soft and golden.
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Add the garlic, ginger and green chili and cook for 1 minute.
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Stir in the cumin, coriander, turmeric and chili powder and cook for 1 minute, until fragrant. Add a splash of water if the spices start to stick.
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Add the tomatoes and cook for 4 to 5 minutes, until they break down and the oil starts to separate at the edges.
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Add the chickpeas, water and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally. Mash about a quarter of the chickpeas against the side of the pan to thicken the sauce.
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Stir in the spinach a handful at a time until wilted, then stir in the garam masala and lemon juice.
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Taste for salt, sprinkle with cilantro and serve with rice or naan.
Notes
- The curry thickens as it stands and tastes even better the next day.
Tips
- For a smoother sauce, blend the onion and tomato base with a stick blender before adding the chickpeas.
Substitutions
- Greens: use chopped kale or Swiss chard instead of spinach; cook a few minutes longer.
- Dried chickpeas: use 3 cups (about 500 g) of cooked chickpeas.
- Potatoes: add 1 diced potato with the water and simmer until tender for a heartier curry.
Storage and reheating
- Refrigerate for up to 5 days.
- Freeze for up to 3 months. Thaw overnight and reheat with a splash of water.
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