Make Ahead

Creamy Spinach and Chickpea Curry

July 20, 2020
0 Ratings
Photo by Elina
  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

Inspired by Chana Palak at Royal Indian Cuisine on Fillmore in San Francisco —Elina

What You'll Need
  • 400 milliliters (15 oz) can full-fat coconut milk
  • 250 grams Chopped spinach (frozen works great)
  • 2 Large tomatoes
  • 1/2 Onion
  • 2 Garlic cloves
  • 1 Thumb sized piece of ginger
  • 500 grams Cooked chickpeas (two 15 oz cans), drained
  • 1.5 tablespoons Curry powder
  • 1 Vegetable bouillon cube
  • 2 tablespoons Olive oil
  • Salt and pepper to taste
  1. Mince the onion, garlic, and ginger. Dice the tomatoes
  2. In a pot or a deep pan, sauté the onion, garlic, and ginger with olive oil on medium heat until the onion becomes translucent
  3. Add the tomatoes and curry powder, and continue to sauté until the tomatoes starts breaking down
  4. Add the coconut milk, chickpeas, chopped spinach, and bouillon cube. Cover with a lid and let it simmer for about 40 minutes, stirring occasionally
  5. Season with salt and pepper to taste. Serve with rice or flatbread

See what other Food52ers are saying.

1 Review

meganvt01 January 29, 2021
Looks so lovely! Just wanted to make sure you saw the contest rules ( and include the restaurant and location in your headnote.