Goan Chickpea and Spinach Curry
A rich and creamy Goan curry where tender chickpeas and fresh spinach swim in a fragrant coconut and tamarind base. This authentic dish balances spice, tang, and sweetness, perfect for a hearty weeknight meal served with rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Toast Spices and Prepare Masala Paste
- b.In a small, dry pan over low-medium heat, toast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until they become fragrant. Be careful not to burn them. Set aside to cool.
- c.In a blender, combine the toasted spices, grated fresh coconut, garlic cloves, ginger, turmeric powder, and tamarind paste.
- d.Add 1/4 cup of water and blend to a very smooth, thick paste. Scrape down the sides as needed. Add another tablespoon or two of water only if necessary to facilitate blending.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat the coconut oil in a large pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and lightly golden at the edges.
- d.Add the finely chopped tomato and cook for another 6-8 minutes, stirring occasionally, until it breaks down completely and the oil begins to separate from the mixture.
- 3
Step 3
- a.Cook the Curry
- b.Add the prepared Goan masala paste to the pot. Stir continuously and cook for 5-7 minutes until the paste darkens in color, becomes highly fragrant, and releases its oils.
- c.Stir in the rinsed chickpeas, salt, and grated jaggery. Mix well to coat the chickpeas thoroughly with the masala.
- d.Pour in the full-fat coconut milk and the remaining 1/2 cup of water. Stir everything together and bring the curry to a gentle simmer.
- 4
Step 4
- a.Wilt Spinach and Serve
- b.Reduce the heat to low. Add the chopped spinach to the pot in batches, stirring gently to allow it to wilt into the gravy.
- c.Once all the spinach is incorporated, let the curry simmer for another 2-3 minutes until the spinach is tender but still vibrant green.
- d.Taste and adjust the seasoning if needed, adding more salt for savoriness, jaggery for sweetness, or a tiny bit more tamarind for tang.
- e.Serve hot with steamed basmati rice, Goan pao, or your favorite flatbread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, use fresh or frozen grated coconut. Desiccated coconut can be used in a pinch but should be soaked in warm water first.
- 2Don't overcook the spinach. Add it at the very end and cook just until it wilts to retain its bright color and nutrients.
- 3The key to a flavorful curry is to properly cook the masala paste until the oil separates. Don't rush this step.
- 4If the curry becomes too thick, adjust the consistency with a splash of warm water or coconut milk.
- 5This curry tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Add Vegetables
Incorporate diced potatoes or sweet potatoes along with the onions to make the curry even heartier. Adjust cooking time accordingly.
Protein BoostProtein Boost
For extra protein, add cubed firm tofu or paneer during the last 5 minutes of simmering.
Different LegumesDifferent Legumes
Substitute chickpeas with black-eyed peas (chawli) or red kidney beans (rajma) for a different texture and flavor profile.
Creamier VersionCreamier Version
For an extra rich and creamy curry, stir in a tablespoon of cashew paste along with the coconut milk.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is crucial for muscle repair, cell generation, and overall body function.
High in Dietary Fiber
The combination of chickpeas and spinach provides a significant amount of dietary fiber, promoting healthy digestion, preventing constipation, and helping to regulate blood sugar levels.
Boosts Iron and Vitamin Levels
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone health, and Vitamin A for vision and immune support.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and garlic have well-documented anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Frequently asked questions
One serving of Goan Chickpea and Spinach Curry contains approximately 380-420 calories, depending on the exact ingredients used, particularly the fat content of the coconut milk.