20-Minute Chickpea & Spinach Curry
This vibrant 20-minute chickpea and spinach curry is a perfect weeknight meal, combining hearty chickpeas and nutrient-rich spinach in a fragrant, creamy coconut milk sauce.
For 4 servings
Cook the brown rice: In a medium saucepan, combine 1 cup brown rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
Prepare aromatics: While rice cooks, chop the onion, mince the garlic, and grate the fresh ginger.
Sauté aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 3-5 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Bloom spices: Stir in the curry powder and cook for 30 seconds, stirring constantly, to toast the spices and release their aroma.
Add liquids and chickpeas: Pour in the undrained diced tomatoes, drained and rinsed chickpeas, full-fat coconut milk, and vegetable broth. Stir well to combine.
Simmer the curry: Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Wilt the spinach: Uncover the skillet and stir in the fresh spinach, a handful at a time if needed. Cook for 2-3 minutes, stirring occasionally, until the spinach has completely wilted.
Season and finish: Remove from heat. Stir in the fresh lime juice, then season with salt and black pepper to taste. Adjust seasoning as needed.
Serve: Ladle the hot chickpea and spinach curry over the cooked brown rice. Garnish with fresh chopped cilantro before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra creaminess, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.
- 2Don't overcook the spinach; it wilts quickly. Add it at the very end to retain its vibrant color and nutrients.
- 3Toasting the curry powder for a short period before adding liquids helps to deepen its flavor and aroma.
- 4Taste and adjust seasoning at the end. A little extra lime juice can brighten the entire dish.
Adapt it for your goals.
Protein Boost
Add 1 cup of cubed firm tofu or pre-cooked chicken breast along with the chickpeas for extra protein.
Vegetable VarietyVegetable Variety
Incorporate other quick-cooking vegetables like diced bell peppers, green beans, or frozen peas during the last 5 minutes of simmering.
Spice Level AdjustmentSpice Level Adjustment
For a spicier curry, add 1/2 teaspoon of red chili flakes or a finely chopped fresh green chili along with the garlic and ginger.
Why this is on our healthy list.
Rich in Fiber
Chickpeas and spinach are excellent sources of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
Iron and Vitamin K Boost
Spinach is packed with iron, essential for energy, and Vitamin K, crucial for blood clotting and bone health.
Antioxidant Powerhouse
The combination of spices like curry powder, ginger, and garlic, along with spinach, provides a wealth of antioxidants that help combat oxidative stress.
Frequently asked questions
Yes, you can use about 10 oz of frozen chopped spinach. Thaw it and squeeze out excess water before adding it to the curry, and cook until heated through.
