Goan Chickpea and Spinach Curry

Name: Goan Chickpea and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup chickpeas (dried, soaked overnight); 250 g spinach (fresh, washed and roughly chopped); 0.75 cup coconut (fresh, grated); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 inch ginger (peeled and finely chopped); 6 pcs garlic (cloves, roughly chopped); 1 inch cinnamon stick; 4 pcs cloves; 6 pcs black peppercorns; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tbsp tamarind paste; 2 tbsp coconut oil; 0.5 tsp salt; 1.5 cup water (for cooking chickpeas and adjusting gravy)

RATING

4.2/5(28)

TASTE SCORE

8/10

A vibrant, creamy Goan-style curry where tender chickpeas swim in a fragrant coconut-spinach gravy. Warm spices like cinnamon and cloves meet the gentle heat of green chilies and the tang of tamarind. This comforting, plant-based dish comes together in about 40 minutes and pairs beautifully with steamed rice or warm pav.

PREP

15m

COOK

30m

SERVES

1 KATORI

383 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~20 min
Pressure cook the chickpeas until soft.
1.Drain the soaked chickpeas and add them to a pressure cooker with 1 cup of fresh water and a pinch of salt.
2.Close the lid and cook on medium heat for 4-5 whistles, or until soft and easily mashed between your fingers.
3.Let the pressure release naturally. Drain, but reserve the cooking water.
mix · ~5 min
Blanch and puree the spinach with coconut.
1.Bring a small pot of water to a boil and add the chopped spinach. Cook for 1 minute, then drain immediately.
2.Transfer the blanched spinach to a blender along with the grated fresh coconut.
3.Add ½ cup of reserved chickpea water and blend to a smooth, vibrant green puree. Set aside.
temper · ~2 min
Heat the oil and pop the whole spices.
1.Heat coconut oil in a heavy-bottomed pan over medium heat until it shimmers.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add cumin seeds, cinnamon stick, cloves, and black peppercorns. Fry until fragrant, about 30 seconds.
saute · ~10 min
Build the aromatic onion-tomato base.
1.Add the finely chopped onions and a pinch of salt. Sauté until soft and lightly golden, about 5-7 minutes.
2.Stir in the chopped ginger, garlic, and slit green chilies. Cook until the raw smell fades, about 1 minute.
3.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes break down and the oil begins to separate, about 4-5 minutes.
simmer · ~10 min
Combine and simmer the curry.
1.Pour the spinach-coconut puree into the pan and stir well to combine with the onion-tomato base.
2.Add the cooked chickpeas and the remaining reserved cooking water to reach your desired consistency.
3.Stir in the tamarind paste and remaining salt. Bring to a gentle simmer and cook for 8-10 minutes to let the flavors meld. Stir occasionally.
TIPAdd a splash of water if the curry thickens too much — it should be velvety and pourable, not stiff.
serve
Taste, adjust seasoning, and serve hot.
Check for salt and tang, adding a bit more tamarind or salt if needed. Ladle into bowls and serve with steamed rice or Goan pav.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak chickpeas overnight for even cooking and a creamy texture.
2
Reserve the chickpea cooking water — it adds body and flavor to the gravy.
3
Blanch spinach just until wilted, then plunge into cold water to lock in the bright green color.
4
Cook the onion-tomato base until the oil separates for a deep, well-rounded flavor.
5
Use fresh grated coconut if possible; it gives a richer, silkier puree than desiccated.
6
Simmer the curry for at least 8-10 minutes so the spices meld with the coconut-spinach gravy.
7
If the curry thickens too much, thin it with a splash of warm water to keep it velvety and pourable.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1 cup of cubed paneer or tofu along with the chickpeas for an extra protein boost that turns this curry into a more substantial meal.

low oil

Low-oil

Reduce coconut oil to 1 teaspoon and dry-roast the whole spices before adding a splash of water to sauté the onions — perfect for those watching their fat intake.

vegan

Vegan

Skip the optional ghee or butter; the coconut and coconut oil already make this dish naturally vegan and rich.

spicier

Spicier

Increase green chilies to 4 or add ½ teaspoon of crushed red pepper flakes for a fiery kick that complements the tamarind's tang.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Chickpeas provide a hearty dose of plant-based protein, making this curry a satisfying and muscle-friendly main dish.

✓

High in Iron and Vitamin C

Spinach is packed with iron, while tomatoes and tamarind contribute vitamin C to enhance iron absorption, supporting healthy blood and energy levels.

✓

Healthy Fats from Coconut

Fresh coconut and coconut oil offer medium-chain triglycerides (MCTs) that provide a quick source of energy and may support metabolism.

✓

Naturally Gluten-Free

This curry contains no wheat or gluten, making it a safe and nourishing option for those with gluten sensitivities or celiac disease.

QUESTIONS?

Frequently asked questions

Yes, use 2 cups of drained canned chickpeas. Skip the pressure cooking step and add them directly to the gravy — simmer for 5-7 minutes so they absorb the flavors.