Chickpea and Spinach Curry — from Two Tins, in 25 Minutes
Yvonne Ammann VeganSoften onion, garlic and ginger, toast 2 tbsp curry powder and tomato purée, add tinned tomatoes and coconut milk, reduce 10 minutes, simmer 2 tins chickpeas for 5, spinach for the last 2. Lime and salt. Toasting the curry powder is the step that separates it from coconut soup.
'Recipe with chickpeas' is one of the most common searches, and this is the answer for the evening without shopping: two tins of chickpeas, a tin of tomatoes, a tin of coconut milk, curry powder. All of it sits in the cupboard for months. In 25 minutes it becomes a curry that fills you like meat, and if there is spinach in the fridge, the vegetables are covered too.
Ingredients
- 2 tins Chickpeas (400 g each, drained)
- 1 tin Coconut milk (400 ml)
- 1 tin Tomatoes (chopped, 400 g)
- 200 g Leaf spinach (fresh or frozen)
- 1 piece Onion
- 3 pieces Garlic cloves
- 3 cm Ginger
- 2 tbsp Rapeseed oil
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tbsp Tomato purée
- 1 tsp Salt
- 1 piece Lime
- ½ bunch Coriander
- 300 g Basmati rice
Method
- 1
Base
Put the rice on. Finely chop the onion, garlic and ginger and soften in the oil over medium heat for 5 minutes until the onion is tender.
- 2
Toast the spices
Add the curry powder, cumin and tomato purée and stir 1 minute until fragrant. This wakes the spices — added raw they taste dusty.
- 3
Sauce
Add the tomatoes and coconut milk, salt, bring to the boil and simmer uncovered 10 minutes until the sauce has thickened slightly.
- 4
Chickpeas and spinach
Rinse the chickpeas and add, simmer 5 minutes. Stir in the spinach and let it wilt for 2 minutes. Season with lime juice and salt.
- 5
Serve
Scatter with coriander, serve with rice and, if you have it, naan and yoghurt.
Tips
- With a potato or 300 g diced pumpkin cooked 15 minutes in the sauce it becomes more filling. With cauliflower, a light version of chana masala.
- The curry is better on day two and keeps four days. Freeze in portions — with rice together as a complete supper for the freezer.
- Curry powder is a blend and quality varies. The Madras curry from Migros and Coop is medium-hot and good; for children, a mild one. If you have garam masala, use 1 tbsp of each.
What can I substitute?
Sweat courgette and pepper with the onion. Frozen peas for the last 3 minutes. Whatever is in the fridge.
Lighter and tangier. Stir in the yoghurt off the heat, or it curdles.
Beans and lentils the same way. Fry diced tofu until crisp first and add at the end.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Is chickpea curry filling enough without meat?
Yes. Two tins of chickpeas provide about 15 g protein per portion and plenty of fibre that keeps you full. With rice it is a complete meal. With meat eaters at the table: nobody misses it if the curry is properly spiced.
Why does my curry taste bland?
The curry powder was not toasted, or salt and acid are missing. Toast the curry powder 1 minute in oil before any liquid goes in. At the end, salt and lime juice until it tastes rounded — coconut milk dulls flavour and needs more seasoning than you think.
Can I freeze chickpea curry?
Yes, up to three months. Chickpeas and coconut sauce stay stable; spinach softens a little. Reheat from frozen in a pan with a splash of water.
How much does chickpea curry cost per person?
About 1.80 CHF per person with rice — the three tins cost about 4 CHF together. The cheapest curry there is.
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