Chickpea Curry with Spinach

Julie Howard


This is a great vegetarian meal! Serve with Naan bread, basmati rice and cucumber raita.


★★★★★ 2 votes

15 Min
30 Min


  • 2 Tbsp
    canola oil
  • 1 1/2 c
    onion, sliced
  • 3 clove
  • 3/4 tsp
    cumin seeds
  • 2 c
    tomatoes, canned and diced
  • 2 tsp
    garam masala
  • 1/2 tsp
  • 1/2 tsp
    coriander, ground
  • 2 c
    cubed yukon gold potatoes
  • 5 c
    chickpeas, canned, drained
  • 1 pkg
    baby spinach
  • 1/4 c
    cilantro, fresh, chopped
  • 2 Tbsp
    lime juice

How to Make Chickpea Curry with Spinach


  1. heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes.

    Add the cumin seeds, tomatoes and their juices, garam masala, turmeric, coriander, 2 cups water and the 1 tsp. salt and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes.

    Add the potatoes, spinach and chickpeas and continue to simmer until the potatoes are tender, 15 to 20 minutes more.

    Season with salt and stir in the cilantro and lime juice. Transfer the curry to a warmed serving bowl and serve immediately.

Printable Recipe Card

About Chickpea Curry with Spinach

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtag: #Indian

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