This Chickpea Spinach Curry recipe from The Fiery Vegetarian uses many of the ingredients I already had in my pantry. I make a weekly grocery list, and while I love doing it, not having to add a thousand ingredients for one recipe was very appreciated. I love trying new foods and cooking with new ingredients, but sometimes you’re simply not in the mood to have to shop for a thousand things.

This is especially true, when you’re making a point to be extra responsible with all of your purchases as part of your savings routine. If anyone has any tips when it comes to saving money while grocery shopping, let me know! I’m always looking for new ideas. In the meantime, I hope you enjoy making this Chickpea Spinach Curry!

Chickpea Spinach Curry

Ingredients

3 tbsp oil – avocado, olive, sunflower… you can decide

1 large onion finely chopped

4 cloves garlic, crushed

1 inch ginger, finely grated

1 tbsp ground coriander

1/2 tbsp ground turmeric

1/2 tbsp ground cumin

1/4 – 1/2 tsp cayenne pepper or chili flakes

1.5 cups crushed tomatoes

2.5 cups cooked chickpeas

1/2 cup vegetable stock

1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach

1/2 – 1 tsp salt

1 tsp each sugar, garam masala, lemon juice

1/4-1/2 cup coconut milk

1 tbsp chopped fresh cilantro/coriander leaves

Instructions

1. Heat the oil in a large pan over medium-high. Sauté the onion until golden.
2. Add the crushed garlic and grated ginger. Cook for 1-2 minutes, stirring frequently.
3. Mix in the ground coriander, turmeric, cumin, and cayenne. Heat for two minutes, stirring often.
4. Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high.
5. Once it begins to boil, lower heat to medium-low. Simmer for 10 minutes, stirring occasionally.
6. Add a dash of salt and sugar, and the spinach. If using frozen spinach, increase the heat until the curry is bubbling away again. Simmer for five minutes.
7. Add the garam masala, lemon juice and coconut milk. Stir well.
8. Sprinkle the chopped cilantro leaves and serve hot.

If you add the coconut milk and have some left, you can use an ice cube try to freeze it. Then, if you make other recipes that request coconut milk, it is ready to use! As someone who is trying to add healthy smoothies into my diet, I’m definitely using these coconut milk ice cubes in my future smoothies!

Related:

Chickpea Meatballs in Vegetable Sauce Recipe

Red Lentil and Chickpea Slow Cooker Stew

Carrot, Chickpea & Garlic Slow Cooker Soup