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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings:4 People

Ingredients 

  • 500 Grams Chickpeas (Boiled And Drained)
  • 1 Cup Coconut Milk
  • 150 Grams Spinach
  • 2 Tbsp Cooking Oil
  • 1 Large Onion (Chopped)
  • 1 Tbsp Garlic (Grated)
  • 1 Tbsp Ginger (Grated)
  • 2/3 Pieces Green Chilies (Chopped)
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Turmeric Powder
  • ½ Tsp Garam Masala Powder
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • 2 Large Tomatoes (Chopped)
  • Fresh Coriander (Chopped For Garnish)
Nutrition Facts
Chickpea Spinach Curry
Amount Per Serving
Calories 430 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Sodium 644mg28%
Potassium 999mg29%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 10g11%
Protein 15g30%
Vitamin A 4456IU89%
Vitamin C 29mg35%
Calcium 138mg14%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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Instructions

  • On the medium heat, place a cooking pot and add 2 tbsps. cooking oil or any other oil option of your choice.
  • Add one large chopped onion and sauté until translucent.
  • Add 1 tbsp. of grated ginger and 1 tbsp. grated garlic and cook for about 1 minute or until fragrant.
  • Add 2 or 3 chopped green chilies and cook. They will add a little spicy punch to the curry.
  • Add 1 tsp. red chili powder, 1 tsp. cumin powder, 1 tsp. coriander powder, 1 tsp. turmeric powder, ½ tsp. garam masala powder, ½ tsp. crushed black pepper and 1 tsp. salt and cook for few seconds with onions mix.
  • Add little water to incorporate all the spices taste. Add ¼ cup of water and cook well for 1-2 minutes until oil separates from the gravy.
  • After that, add two large sizes of chopped tomatoes and cook until tomatoes start to break down in the gravy.
  • Add 500 grams boiled and well-drained chickpeas in the gravy mix. After that, add 1 cup of coconut milk for a unique nutty flavor.
  • Mix well the curry mix with the milk and bring them to boil.
  • Cover the chickpeas and simmer for 10 minutes on medium-low heat.
  • After the simmering curry, add 150 grams of Spinach and cook for 2-3 minutes until Spinach completely cooked.
  • Garnish this yummy chickpea spinach with chopped green coriander. And serve with bread or white rice. This delicious curry goes equally tasty with every option, as well as you can eat as it is.

Notes

Tips and other options:
  • For a healthy option, you can also add olive oil.
  • If you have red onions, go for it. The taste will be the same as the white onion.
  • You can use yogurt as the substitute for coconut milk, and for that, skip the tomatoes also as it will add a tangy flavor to the curry.
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