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The main dish, From around the world

Chickpea and spinach curry

This chickpea and spinach curry is a vegetarian coconut curry for 6 people, needing 25 minutes of active work. The base is made in the morning, leaving only the spinach to add right before serving. It's very easy, costs about €2 per person, and succeeds when the spices are properly bloomed in oil before you add liquid.

A creamy coconut chickpea curry with fresh spinach and mild spices, it warms you up without any heat.

Chickpea and spinach curry
For
6 people
Work
25 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.00
Calories per person
420 kcalcalculated by Kiloach, your weight coach

This curry pairs soft chickpeas with a creamy coconut sauce, warmed through with mild curry powder, cumin, garlic and ginger that season without any real heat. Fresh spinach, stirred in just before serving, keeps its color and brings a fresh note to an otherwise rich, comforting sauce.

It's the dish that saves you when vegetarian friends are coming over, or whenever you want a weeknight dinner that feels a bit more special. It works just as well for a relaxed family meal as for a dinner with friends, through fall and winter, served over basmati rice with a little fresh cilantro.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 35 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 2 steps, 5 min

Make the whole curry base in the morning, through the simmering and resting, it only gets better waiting. Just before guests arrive, rinse the spinach and cook the basmati rice. At serving time, reheat the curry, stir in the spinach for three minutes, then spoon over the rice with chopped cilantro.

The ingredients

6 people

Pantry

  • Canned chickpeas 1 kg
  • Canned crushed tomatoes 400 g
  • Coconut milk 40 cl
  • Mild curry powderoften in the pantry 2 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Basmati rice 400 g
  • Fine saltoften in the pantry 1 tsp

Fruits and vegetables

  • Fresh spinach 600 g
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Fresh cilantro 0.5 bunch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the chopped onions, garlic and ginger in the oil, then add the curry powder and cumin. 10 min

    Stir constantly, the spices burn very quickly.

  2. Add the tomatoes, the drained and rinsed chickpeas and the coconut milk, then let it simmer for 25 minutes. 25 min

    The sauce should coat the back of a spoon.

  3. Turn off the heat and let it rest, the flavors develop while you wait for your guests.

    A curry always tastes better reheated.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Rinse the spinach and cook the basmati rice. 10 min

    Rinse the rice until the water runs clear for separate, fluffy grains.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the curry, add the fresh spinach and let it wilt for 3 minutes. 5 min

    Don't overcook it, it should stay bright green.

  2. Serve over the basmati rice with chopped cilantro.

    A squeeze of lime juice at the last moment brightens everything up.

Our tips to get it right

  • Drain and rinse canned chickpeas well, this removes the slightly bitter canning liquid and keeps the sauce cleaner in flavor.
  • If the sauce still looks thin after the 25 minute simmer, let it cook uncovered a few more minutes so it reduces and coats the rice better.
  • Always taste before adding more salt at the end, the coconut milk and canned tomatoes already bring plenty of flavor.

The variations

  • Swap fresh spinach for frozen spinach, thawed and well drained, added the same way at the end of cooking.
  • For a heartier version, add diced sweet potato with the tomatoes, it cooks through at the same time as everything else.
  • For kids, cut the curry powder by half and serve the sauce and rice separately, so everyone builds their own plate.

What to serve it with

  • Plain basmati rice
  • Warm naan bread
  • Cucumber yogurt raita
  • Mint tea

Storage

The curry keeps for 3 days in the fridge in a sealed container, without the fresh spinach, which always goes in when you reheat it. It freezes well for up to 2 months, in that case thaw in the fridge before gently reheating on the stove.

Questions about this recipe

Can you use dried chickpeas instead of canned?

Yes, soak them overnight and simmer for about 1 hour until tender before adding them to the sauce. You'll need about 350g dried chickpeas to match one drained 1kg can.

How do you know when the curry has simmered long enough?

The sauce should coat the back of a spoon and no longer look watery. If it's still thin after 25 minutes, keep cooking uncovered a few more minutes.

Can you use frozen spinach instead of fresh?

Yes, thaw it and squeeze out the excess water well before adding it to the hot curry. The result tastes just as good, just slightly less firm in texture.

Will kids who don't like spicy food enjoy this curry?

Mild curry powder and coconut milk keep this dish gentle and creamy rather than hot. You can cut the curry powder back even further for more sensitive palates.

Can a chickpea and spinach curry be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a chickpea and spinach curry?

Allow 50 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a chickpea and spinach curry?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chickpea and spinach curry cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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