Spicy Chickpea & Tomato Curry
A vibrant, spicy curry made with chickpeas, tomatoes, coconut milk, and fresh spinach, simmered with aromatic spices.
This chickpea and tomato curry bursts with flavor in every bite. Quick and easy to prepare, it's perfect as a nutritious vegetarian main dish served with rice or naan.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garam Masala - 1 tbsp
- Garlic - 3 cloves
- Tomatoes - 400 g
- Turmeric - 0.5 tsp
- Chickpeas - 400 g
- Ginger - 1 tbsp
- Coriander - 10 g
- Spinach - 100 g
- Onion - 1 pc
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Lime - 15 ml
- Chili Powder - 1 tsp
- Olive Oil - 30 ml
- Coconut Milk - 400 ml
Directions
Step 1
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Step 2
Add the minced garlic and grated fresh ginger; cook for another minute.
Step 3
Stir in the curry powder, chili powder, and turmeric; cook for 1 minute until fragrant.
Step 4
Add the diced tomatoes and drained chickpeas; stir well.
Step 5
Pour in the coconut milk and bring to a simmer.
Step 6
Season with salt and black pepper.
Step 7
Reduce the heat and let the curry simmer for 20 minutes, stirring occasionally.
Step 8
Stir in the fresh spinach leaves until wilted.
Step 9
Remove from heat, stir in the lime juice, and garnish with fresh coriander.
Step 10
Serve hot with rice or naan.
Cook's Notes
For an extra kick, add a dash of hot sauce to the marinade.