Onside Nutrition | Recipes

One-Pot Chickpea Curry Masala with Spinach

Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Servings:
6
Jenny Jeffrey
March 30, 2024

This recipe offers a quick and flavorful chickpea masala, perfect for a vegetarian or vegan meal, with the addition spinach for an added nutrition burst. Packed with protein and spices, it’s a satisfying and healthy option.

Ingredients


  • 2 tablespoons canola oil (or vegetable oil)
  • 1 medium onion, chopped
  • 1 green chili pepper, seeded and chopped (optional)
  • 1 inch piece of ginger, peeled and grated
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika (optional, for a deeper flavor)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup vegetable broth or coconut milk (or a combination of both)
  • 5-6 cups fresh spinach, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, or to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Cooked rice or naan, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add the onion and green chili pepper (if using) and cook until softened and translucent, about 5 minutes.
  2. Stir in the grated ginger, garlic, cumin, coriander, turmeric, garam masala, and smoked paprika (if using). Cook for an additional minute, allowing the spices to bloom and release their aroma.
  3. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
  4. Pour in the vegetable broth or coconut milk (or a combination of both) and bring to a simmer.
  5. Stir in the drained and rinsed chickpeas and simmer for 10 minutes, or until heated through.
  6. Add the chopped spinach and cook for 1-2 minutes, stirring occasionally, until wilted.
  7. Stir in the lemon juice and season with salt to taste.
  8. Garnish with chopped fresh cilantro (optional) and serve hot over cooked rice or naan bread.

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