Spicy Chickpea and Spinach Curry
Happier GrocerySpicy Chickpea and Spinach Curry
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, or to taste
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned full-fat coconut milk, 13.5 ounces
- 2 cans Jovial Chickpeas, 15 ounces each, rinsed and drained
- 5 ounces fresh spinach
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add curry powder, turmeric, cumin, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Pour in the diced tomatoes (undrained) and coconut milk. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the rinsed and drained Jovial Chickpeas. Continue to simmer for another 5 minutes.
⏱️ 5 min
- 7
Add the fresh spinach in batches, stirring until it wilts into the curry. This usually takes about 2-3 minutes.
⏱️ 3 min
- 8
Season with salt and black pepper to taste.
⏱️ 1 min
- 9
Ladle the spicy chickpea and spinach curry into bowls. Garnish with fresh chopped cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GrocerySpicy Chickpea and Spinach Curry
Ingredients
For the Curry
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, or to taste
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned full-fat coconut milk, 13.5 ounces
- 2 cans Jovial Chickpeas, 15 ounces each, rinsed and drained
- 5 ounces fresh spinach
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add curry powder, turmeric, cumin, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Pour in the diced tomatoes (undrained) and coconut milk. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the rinsed and drained Jovial Chickpeas. Continue to simmer for another 5 minutes.
⏱️ 5 min - 7
Add the fresh spinach in batches, stirring until it wilts into the curry. This usually takes about 2-3 minutes.
⏱️ 3 min - 8
Season with salt and black pepper to taste.
⏱️ 1 min - 9
Ladle the spicy chickpea and spinach curry into bowls. Garnish with fresh chopped cilantro before serving.
⏱️ 2 min