Curry With Chickpeas and Spinach
Creamy, stewy, and quietly bold—this curry with chickpeas and spinach is a weeknight staple with serious range. Crushed tomatoes bring the depth, coconut milk smooths it out, and warm spices build into a sauce that’s rich but not heavy. Chickpeas add substance, spinach slips in at the end, and the whole thing’s ready in under 45. It’s low-effort comfort food, with a big payoff in both flavor and texture.
Servings: 4
Calories: 310kcal
Ingredients
- 1 cup jasmine rice
- 1 small yellow onion
- 1½ tablespoon vegetable oil
- 3 large cloves garlic
- 1 cup cherry or grape tomatoes
- 1 cup frozen corn
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon optional
- 1 teaspoon chili powder
- 1¾ teaspoons ground coriander
- ¾ cup canned crushed tomatoes
- 1 15-ounce can full-fat coconut milk
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups baby spinach
Instructions
- In a medium saucepan, add the jasmine rice and 2 cups of water. Bring to a boil, covered, thenimmediately reduce the heat to low and cook until the rice is tender and the water has evaporated (around 12 minutes).
- Preheat a large pan on medium heat, then finely chop the onion. Add the onion and oil to the pan, stir, and let it cook for 5 minutes, stirring periodically. Meanwhile, mince the garlic and halve the cherry tomatoes.
- Add the garlic, cherry tomatoes, corn, garlic powder, salt, curry powder, cumin, ground ginger, cinnamon, if using, chili powder, and coriander to the pan. Stir and cook for 1 minute, then add the crushed tomatoes, coconut milk, and chickpeas.
- Stir the curry and bring it to a boil, covered, then lower the heat to a simmer, uncovered, for another few minutes. During the last minute, stir in the baby spinach to wilt. Serve with the jasmine rice.
Notes
- Storage Tips: Store the rice and curry separately in airtight containers in the fridge for 5 to 7 days. The curry thickens slightly as it sits and tastes even better the next day. Reheat gently on the stovetop or in the microwave until warmed through.
- Freezing: This curry freezes well. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat with a splash of water or coconut milk to loosen it up. For best results, add fresh spinach after thawing to preserve color and texture.
- Spice Swaps: To simplify, you can replace the cumin, ginger, cinnamon, chili powder, and coriander with 2 extra tablespoons of curry powder (for a total of 3 tablespoons). The flavor will be less layered but still warming and delicious.
- Add-Ins: Feel free to bulk it up with extra veggies like peas, cauliflower, or zucchini. You can also stir in a handful of chopped kale or arugula in place of spinach—just give sturdier greens an extra minute or two to soften.
Nutrition
Calories: 310kcal | Carbohydrates: 58g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 675mg | Potassium: 599mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1871IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 4mg