Spinach and Chickpea Curry with Tomatoes

This is a weeknight curry built from things that keep well: a can or two of chickpeas, a can of tomatoes, an onion and a bag of spinach. The spices bloom in oil first, which gives the sauce depth without needing a long simmer.

It is entirely plant-based and fairly mild, so heat lovers should add the chili. Serve it over rice, millet or with warm flatbread, and use the leftovers for lunch the next day, when the flavors have settled into each other.

What to serve it with

Plain basmati or brown rice is the classic match. For something quicker, warm a few whole-wheat flatbreads in a dry skillet. A spoonful of plain yogurt on top cools things down if you made it spicy (skip it to keep the dish vegan).

A note on the spices

If you only buy one blend, make it garam masala, a warm North Indian mix that usually includes cinnamon, cardamom, cloves and black pepper. It is added near the end of cooking in many traditional dishes, but here it goes in with the other spices so the flavor softens into the sauce. Ground spices lose their aroma over a year or so, so if your jar smells faint, use a little extra or buy a fresh one. Whole cumin seeds are a nice upgrade: sizzle 1 teaspoon in the oil for 30 seconds before adding the onion.

Spinach and Chickpea Curry with Tomatoes

This is a weeknight curry built from things that keep well: a can or two of chickpeas, a can of tomatoes, an onion and a bag of spinach. The spices bloom in oil first, which gives the sauce depth without needing a long simmer.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil or neutral oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 green chili optional, sliced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cans (15 oz / 425 g each) organic chickpeas drained and rinsed, or 3 cups cooked
• 1/2 cup water or vegetable broth
• 5 oz (140 g) baby spinach
• 1 tsp fine sea salt or to taste
• 1/2 lemon juiced

Method

 

1. Warm the oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook, stirring now and then, for 7–8 minutes until soft and lightly golden.
2. Stir in the garlic, ginger and chili and cook for 1 minute, until fragrant.
3. Add the cumin, coriander, turmeric and garam masala and stir for 30 seconds so the spices toast in the oil. Lower the heat if they start to stick.
4. Pour in the tomatoes, chickpeas, water and salt. Bring to a simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens. Lightly crush a few chickpeas against the pan to make it creamier.
5. Add the spinach a handful at a time, stirring until each batch wilts. Finish with lemon juice, taste, and adjust the salt.

Notes

• Toasting the ground spices in oil for a short time is what gives the sauce its rounded flavor; don't skip it, but don't let them burn either.
• For a richer sauce, stir in 1/2 cup of coconut milk with the spinach.

Storage

Refrigerate in an airtight container for up to 4 days. The curry also freezes well for up to 3 months; the spinach darkens a little but tastes fine. Reheat gently with a splash of water.

Substitutions

• Swap spinach for chopped kale or chard; add it a few minutes earlier since it takes longer to soften.
• Use 1 tablespoon of mild curry powder in place of the four ground spices.
• Add cubed sweet potato with the tomatoes and simmer until tender for a heartier pot.

Common questions

Can I use dried chickpeas?

Yes. Cook them first; about 1 cup dried makes roughly 3 cups cooked. See our guide to cooking dried beans.

Is it spicy?

Without the chili it is warm rather than hot. Add chili or a pinch of cayenne to taste.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.