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Skillet of Easy Chickpea Spinach Curry

Easy Chickpea Spinach Curry

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

This no-fuss Easy Chickpea Spinach Curry is a one-pot dish that is brimming with wholesome ingredients and aromatic spices.


Ingredients

Scale

Skillet Ingredients:

  • 2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 1 Tablespoon tomato paste
  • 2 teaspoons pure maple syrup (+/-) *
  • 1 [ 14 oz. can ] light coconut milk *
  • ¼ teaspoon baking soda (optional) *
  • 3 cups chopped fresh baby spinach

Spice/Herb Ingredients:

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 Tablespoon curry powder (+/-)
  • ¼ teaspoon ginger powder (+/-)
  • ¼ teaspoon dried mustard powder (+/-)
  • ½ teaspoon cumin (+/-)
  • ½ teaspoon sweet paprika
  • ¼ teaspoon garam masala (+/-)
  • ¼ to ¾ teaspoon sea salt (+/-) * 

Serving Ideas:

  • Steamed rice
  • Naan/flatbread

Instructions

  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. In a large skillet, add all the Skillet Ingredients (except the baking soda, chickpeas, and baby spinach) and Spice/Herb Mix, mix well, bring to a boil, then immediately lower to a simmer. Stir well to ensure the tomato paste is dissolved into the sauce.
  3. Stir in the baking soda, chickpeas, and chopped baby spinach, simmer for 10 minutes, then serve.
  4. Serving ideas: Serve over steamed or with naan or flatbread.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4