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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
Toast Spices and Prepare Masala Paste
Sauté Aromatics
Cook the Curry
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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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 527.26 calories per serving with 15.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Wilt Spinach and Serve
Incorporate diced potatoes or sweet potatoes along with the onions to make the curry even heartier. Adjust cooking time accordingly.
For extra protein, add cubed firm tofu or paneer during the last 5 minutes of simmering.
Substitute chickpeas with black-eyed peas (chawli) or red kidney beans (rajma) for a different texture and flavor profile.
For an extra rich and creamy curry, stir in a tablespoon of cashew paste along with the coconut milk.
Chickpeas are an excellent source of plant-based protein, which is crucial for muscle repair, cell generation, and overall body function.
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.
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone health, and Vitamin A for vision and immune support.
Spices like turmeric (containing curcumin), ginger, and garlic have well-documented anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
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.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from chickpeas, packed with vitamins and minerals like iron and Vitamin K from spinach, and contains healthy fats from coconut. The spices also offer anti-inflammatory benefits.
Absolutely. You will need to soak about 1 cup of dried chickpeas overnight, then boil or pressure cook them until tender before adding them to the curry at step 3.
This recipe is naturally nut-free. If you are considering variations, avoid adding cashew paste to keep it nut-free.
To make it spicier, you can add a fresh green chili along with the onions or increase the number of dried red chilies in the masala. To make it milder, use fewer or deseeded Kashmiri red chilies, which are known more for their color than intense heat.
This curry pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. It also goes well with traditional Goan bread (pao), roti, or naan.