Chickpea Spinach Curry Recipe

About this recipe

Chickpea & Spinach Curry is a wholesome, protein-packed Indian dish that combines earthy chickpeas, vibrant spinach, and a rich, spiced tomato-based gravy. Perfect for dinner, this curry is both flavorful and nutritious, making it an ideal choice for fitness enthusiasts seeking a healthy yet satisfying meal.

Ingredients

• NaN Fresh Coriander Bunch
• 1 Bunch Spinach Fresh 1 Bunch
• 400 G Natco Chick Peas Canned 400g
• - Ginger - 100g
• - Jalpur Cumin Seeds
• 400 Ml Ktc Coconut Milk 400Ml
• 100 G Jumbo Garlic 100g
• 400G Trs Italian Chopped Tomatoes 400G
• 1 Kg Red Onion 1kg
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• NaN Trs Haldi Powder Turmeric
• 100G Trs Dhania Powder (Indori) 100G
• 100 G Trs Ground Cumin Jeera Powder
• 1 Ltr Ktc Sunflower Oil
• - Tata Salt
• 100G Trs Whole Black Pepper 100G

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 1 minute until aromatic.
2. 2. Add finely chopped onion, garlic, and ginger. Sauté for 5 minutes until the onions turn golden and soft.
3. 3. Stir in the ground turmeric, coriander, cumin, and garam masala, cooking for 1 minute to toast the spices.
4. 4. Add the chopped tomatoes and cook for 8 minutes, stirring occasionally, until the mixture thickens and forms a rich base.
5. 5. Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
6. 6. Add the cooked chickpeas and fresh spinach leaves. Stir until the spinach wilts completely and the chickpeas are heated through. Simmer for 10 minutes.
7. 7. Season with salt and freshly ground black pepper to taste. Adjust the consistency with a little water if needed.
8. 8. Serve hot, garnished with fresh coriander leaves. Pair with steamed basmati rice or warm chapati for a complete meal.