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Chickpeas, Potato, and Spinach Curry

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1h

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6 servings

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This delicious and nutritious Chickpeas, Potato, and Spinach Curry is a comforting vegan dish that combines tender chickpeas, creamy potatoes, and fresh spinach in a flavorful, aromatic curry sauce. Packed with plant-based protein, fiber, and essential nutrients, this hearty curry is perfect served over steaming rice for a satisfying and wholesome meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Peel and cut the potatoes into 1-inch cubes. Roughly chop the spinach leaves. Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold water and drain well.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

4
Add spices and tomatoes

Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.

5
Add potatoes, chickpeas, and coconut milk

Add the potato cubes, drained chickpeas, and coconut milk to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the potatoes are tender.

6
Add spinach and serve

Add the chopped spinach to the pot and stir until wilted, about 3-5 minutes. Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Chickpeas, Potato, and Spinach Curry hot over rice, garnished with chopped cilantro.

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