Chickpea Spinach Curry

A pantry-friendly meatless curry simmered in one pot with chickpeas, spinach, tomatoes, and creamy coconut milk.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 14.5-ounce can canned diced tomatoes
• 2 15-ounce cans canned chickpeas
• 1 13.5-ounce can unsweetened coconut milk
• 5 ounces baby spinach
• 1 teaspoon kosher salt
• 1 medium lime

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden, 5 to 7 minutes. (about 7 min) — Medium heat
2. Add the ginger, garlic, garam masala, and cumin. Cook, stirring constantly, until fragrant, about 1 minute. (about 1 min) — Medium heat
3. Stir in the tomatoes, chickpeas, coconut milk, and salt. Bring to a gentle simmer. (about 5 min) — Medium-high heat
4. Reduce the heat to low, partially cover, and simmer until the sauce thickens and the chickpeas are tender, 15 to 18 minutes. Stir occasionally. (about 18 min) — Low simmer
5. Add the spinach by the handful and stir until wilted, 2 to 3 minutes. Taste and adjust the salt, then squeeze in the lime juice. (about 3 min) — Low heat
6. Serve hot with rice or naan, if desired.