Crowd Pleasing Heart Healthy Chickpea Spinach Curry

If you’re looking for a heart healthy, plant based vegan curry that’s both nutritious and delicious, this Chickpea Spinach Curry is the perfect choice. Packed with protein rich chickpeas, iron-loaded spinach, and aromatic spices, it’s a wholesome dish that’s naturally gluten-free and vegan-friendly.

On our recent trip to Michigan’s beautiful Upper Peninsula, I cooked up a big pot of this curry for our family dinner. I kept it mild and flavorful so everyone could enjoy it especially since some of our relatives aren’t fans of spicy food. (At home, I like to make it with extra heat!). It was a hit with everyone, including the teenage boys, which made me very happy. Here’s the recipe so you can bring the same heart healthy flavors to your own table. I swerved with brown rice because it is healthier than white rice. 

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🥘 Chickpea Spinach Curry

Ingredients (Serves 4)

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1inch fresh ginger, grated (or 1 tsp ginger paste)
• 1–2 green chilies, slit (optional, adjust to spice level)
• 2 medium tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 cups cooked chickpeas (or 1 can low salt, drained and rinsed)
• 3–4 cups fresh baby spinach (or 1.5 cups frozen spinach)
• 1 tablespoon of dry Kasuri methi (optional, you can buy it at Indian grocery stores)

Instructions

1. Heat oil in a large pan over medium heat. Add onion and cook until soft and golden (5–6 minutes). Stir in garlic, and ginger (you can add chilies if you want any heat). Cook for 1 minute until fragrant.
2. Add chopped tomatoes and cook until softened, about 4–5 minutes. Stir in cumin, coriander, turmeric, garam masala, and cayenne (if you want any heat). Cook for another minute to toast the spices.
3. Stir in chickpeas and water. Simmer uncovered for 8–10 minutes so flavors blend.
4. I smoothed the spinach in the blender just for 30 seconds or so and then added it in and cooked until wilted (fresh: 2 minutes, frozen: 4–5 minutes).
5. Add a tablespoon of kauri methi and then let it sit for 5 minutes in low heat.

Healthy, hearty, low sodium, and vegan; this Chickpea Spinach Curry is a win every time!