Spiced Chickpea Spinach Curry a Weeknight Winner
Table of Contents
Recipe Introduction
Ever find yourself staring blankly into the fridge? Me too! That's when I crave something simple. And flavorful. Today, I’m sharing my go-to recipe: Chickpea & Spinach Curry . It's seriously delicious.
Quick Hook: Your New Favourite Vegan Dinners
Fancy a Curried Spinach and Chickpeas ? This Chickpea & Spinach Curry will become a favourite. It's packed with flavour. It’s quick enough for even the busiest weeknights.
Brief Overview: Easy Vegetarian Curry Recipe
This Indian Chickpea and Spinach Curry is inspired by traditional flavours. It's easy to make at home. The recipe is perfect for beginner cooks.
Ready in under 40 minutes. It serves four hungry people. Perfect alongside rice or naan bread.
Main Benefits: Power Packed Vegetarian Dishes
This recipe is loaded with nutrients. It is packed with fibre and vitamins. Plus, it's totally vegan. A great option for a healthy and tasty dinner.
Serve it for a cosy night in. Or impress your mates. It’s a guaranteed crowd pleaser. It’s more than just a Vegetable Curry Recipe .
It's an experience.
Honestly, what could be easier? This isn't your nan's cooking class. It's a simple dish. I know you'll love making this Chana Palak .
It's a great Weeknight Curry Recipe , give it a try!
Ingredients & Equipment for Your Amazing Chickpea & Spinach Curry
Right then, let's talk ingredients. Honestly, this Chickpea & Spinach Curry is pretty forgiving. You don't need to be a Michelin star chef to nail it.
Main Ingredients for the Best Spinach Curry
- Olive oil: 2 tablespoons (30 ml) . Any decent olive oil will do, nothing too fancy.
- Onion: 1 medium , finely chopped. About 1 cup once chopped.
- Garlic: 2 cloves , minced. That's roughly 2 teaspoons .
- Ginger: 1 inch , peeled and grated. About 1 tablespoon . Fresh ginger is king here!
- Cumin: 1 teaspoon , ground.
- Coriander: 1 teaspoon , ground.
- Turmeric: ½ teaspoon , powder.
- Cayenne pepper: ¼ teaspoon , or to taste. Add more if you like a kick!
- Diced tomatoes: 1 (14.5-ounce) can (400g) , undrained. Go for good quality if you can.
- Chickpeas: 1 (15-ounce) can (425g) , rinsed and drained. Saves a ton of time!
- Vegetable broth: 1 cup (240 ml) .
- Spinach: 5 ounces (140g) , roughly chopped. Fresh is best, but frozen works in a pinch.
- Cilantro: ¼ cup , chopped, for garnish.
Seasoning Notes for Indian Chickpea and Spinach Curry
Cumin, coriander, and turmeric are your core spice trio. They create that classic curry flavour. Cayenne? Totally adjustable! I sometimes add a pinch of garam masala for extra warmth.
If you are looking at Easy Vegetarian Curry Recipe , then you can enhance the flavor by adding a pinch of Garam Masala or a bit of lemon juice.
Essential Equipment for This Vegetable Curry Recipe
You only really need:
- A large skillet or Dutch oven.
- Measuring cups and spoons.
- Chopping board and a knife.
- A grater for the ginger.
A potato masher to add texture to your Chana Palak is also a good idea.
Honestly, a big pan is the main thing. If you don't have a fancy grater, just mince the ginger super fine.
Easy peasy! This Weeknight Curry Recipe is all about minimum fuss, maximum flavour. We're aiming for delicious Vegan Dinners and Vegetarian Dishes , not a kitchen disaster.
Alright, fancy a Chickpea & Spinach Curry that's dead easy? This Easy Vegetarian Curry Recipe is about to become your new weeknight staple.
Honestly, even if you can barely boil an egg, you can nail this Vegetable Curry Recipe . No need to ring up for takeout, this is quicker and tastier!
Prep Like a Pro for Your Spinach Curry
Right, first things first: the mise en place , as they say on MasterChef . Chop one medium onion. Mince two cloves of garlic.
Grate about 1 tablespoon of ginger. This is the essential first step in making Indian Chickpea and Spinach Curry . Got it? Good.
All this done before you even turn on the hob. Trust me. It saves time and prevents chaos. Safety first, too! Keep those fingers away from the sharp bits!
step-by-step: From Hob to Heaven
- Heat 2 tablespoons of olive oil in a large skillet. Medium heat, yeah?
- Chuck in the chopped onion. Cook it until it softens up, about 5 minutes .
- Stir in the minced garlic and grated ginger. Cook for just 1 minute , until it smells fragrant. Mmm, lovely!
- Add 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of turmeric, and 0.25 teaspoon of cayenne pepper. Keep stirring for 30 seconds . Don't burn those spices!
- Pour in one can of diced tomatoes (400g) with the juice. Then, add a can of rinsed and drained chickpeas (425g). Mix it all up.
- Pour in one cup (240 ml) of vegetable broth. Bring it to a simmer, then turn the heat down low. Cover and cook for 15 minutes .
- Stir in 5 ounces of roughly chopped spinach. Cook until it wilts, about 2- 3 minutes .
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving the Chana Palak .
Pro Tips for the Best Chickpea & Spinach Curry Ever
Don't skip blooming the spices! Honestly, it makes a huge difference. Also, adjust the cayenne pepper to your liking. Want a kick? Add more! Not so keen? Use less.
This is a Vegan Dinners recipe that should suit you.
A common mistake is not tasting and adjusting the seasoning. Always taste it at the end. The beauty of cooking is that you can change things as you go.
For an even richer Spinach Curry , stir in 1 tablespoon of coconut cream at the end. It adds a little je ne sais quoi! This Weeknight Curry Recipe tastes even better the next day.
Perfect for meal prep!
Recipe Notes for Your Chickpea & Spinach Curry
Right then, let's dive into some notes about this belter of a Chickpea & Spinach Curry ! It's not just a recipe; it's an experience.
Think of it as your new favourite Vegan Dinners option. This Indian Chickpea and Spinach Curry is dead easy to make, perfect for a Weeknight Curry Recipe .
Serving it Up: Plating and Presentation
Honestly, presentation matters! Pile that gorgeous Curried Spinach and Chickpeas high on a bed of fluffy basmati rice. A sprinkle of fresh cilantro is like the cherry on top.
I've even chucked a lime wedge on the side for an extra bit of zing before. Maybe some warm naan bread for scooping?
Storage: Keeping it Fresh
If you're lucky enough to have leftovers of this Easy Vegetarian Curry Recipe , let it cool down completely first.
Pop it in an airtight container. It will keep in the fridge for 3-4 days . Freezing it? Absolutely! It's great for a quick meal later.
Just defrost it fully and make sure you reheat it properly until it's piping hot.
Making it Your Own: Variations on a Theme
Want to mix it up? Swap the vegetable broth for coconut milk. BAM! Creamy coconut Spinach Curry . You know? It is amazing.
If you're avoiding gluten, serve it with rice. This recipe is naturally adaptable for Vegetarian Dishes .
Quick Nutrition Breakdown
Okay, so this Vegetable Curry Recipe is relatively healthy. We're talking about 250 calories per serving. It is packed with protein from the chickpeas, fibre, and loads of vitamins from the spinach.
All the good stuff in one Chickpea & Spinach Curry bowl. Honestly, what's not to love?
So there you have it. All the little nuggets of wisdom I've picked up making this Chana Palak . Give this Chickpea & Spinach Curry a whirl. You will absolutely nail it!
Frequently Asked Questions
Can I make this Chickpea & Spinach Curry ahead of time?
Absolutely! In fact, like a good stew, the flavours of this curry deepen and meld together even more beautifully the next day. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
I'm not a fan of spicy food. How can I reduce the heat in this curry?
No worries, spice isn't for everyone, is it? The easiest way to reduce the heat is to omit or significantly reduce the amount of cayenne pepper. You can also add a dollop of plain yogurt or coconut cream at the end to cool things down.
If you accidentally add too much spice, a squeeze of lime juice can also help balance the flavours.
What are some good substitutions if I don't have all the ingredients for this Chickpea & Spinach Curry?
Right, a bit of "make do and mend" never hurt anyone! If you're missing fresh ginger, use 1 teaspoon of ground ginger. If you don’t have vegetable broth, you can use chicken broth or even just water, though the flavour will be a bit less rich.
And if spinach isn't your cup of tea (or you haven't got any to hand), kale or other leafy greens will work just fine.
How can I make this Chickpea & Spinach Curry even creamier?
Fancy a bit of extra indulgence, eh? For a creamier texture, you can substitute the vegetable broth with coconut milk for a richer, more luxurious curry. Alternatively, stir in a tablespoon of coconut cream or Greek yogurt at the very end of cooking.
Be sure to stir it in gently to prevent curdling, especially if you're using Greek yogurt.
Is this Chickpea & Spinach Curry healthy? What are the nutritional benefits?
You bet your boots it is! This curry is packed with plant based protein and fibre from the chickpeas and spinach, keeping you feeling full and satisfied. It's also a good source of vitamins and minerals like iron, vitamin C, and folate.
Plus, the spices used have anti inflammatory properties, making it a healthy and delicious meal.
Can I freeze this Chickpea & Spinach Curry?
You certainly can. Allow the curry to cool completely before transferring it to an airtight, freezer safe container. It can be frozen for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave.
The texture of the spinach might change slightly after freezing, but the flavour will still be delicious!
Spiced Chickpea Spinach Curry A Weeknight Winner
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 10g |
| Fiber | 10g |