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Weeknight Chickpea Curry
Full MealsCuisine: IndianPrep: 10mCook: 25mServes: 2
450 kcalProtein 17gCarbs 46gFat 23g

Weeknight Chickpea Curry

A one-pot, plant-based curry with pantry ingredients and spinach.

Ingredients

  • 1 tbsp neutral oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp curry powder
  • 1/2 tsp ground cumin
  • 1 can chickpeas, drained
  • 3/4 cup light coconut milk
  • 1 cup diced tomatoes
  • 2 cups baby spinach
  • Salt and black pepper

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Add the diced onion and sauté, stirring occasionally, until the onion turns translucent and softens, about 4-5 minutes.

  2. Add the minced garlic, curry powder, and ground cumin directly to the onion. Stir constantly for about 1 minute until the spices become fragrant and coat the onion evenly.

  3. Pour in the drained chickpeas, light coconut milk, and diced tomatoes (with their juices). Stir well to combine all ingredients.

  4. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce heat to medium-low and let it simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

  5. Add the baby spinach in handfuls, stirring gently until each batch wilts into the curry, about 2-3 minutes total.

  6. Taste the curry and season generously with salt and black pepper to your preference. The dish should have a balanced flavor with warm spice notes and creamy coconut undertones.

  7. Let the curry sit off heat for 2 minutes before serving to allow flavors to fully develop.

Tips

  • Make-ahead: Prepare this curry up to 2 days in advance without the spinach. Store in an airtight container in the refrigerator. Reheat gently on the stove and add fresh spinach just before serving for the best texture.

  • Ingredient swap: If you don't have light coconut milk, use 1/2 cup full-fat coconut milk thinned with 1/4 cup vegetable broth, or substitute with 3/4 cup plain Greek yogurt stirred in at the end for a tangier curry.

  • Spice level: Adjust the curry powder to 2 tbsp for a more robust flavor, or reduce to 1 tsp if you prefer a milder dish. Add a pinch of red pepper flakes for subtle heat.

  • Serving suggestion: Serve over steamed rice, quinoa, or with warm naan bread to soak up the creamy sauce.