Chickpea Spinach Curry

Ingredients

• 2 tablespoons neutral oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1–2 green chilli peppers, minced (to taste)
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 4 tablespoons tomato paste
• 1 can (425 g) diced tomatoes
• 1 can (425 g) chickpeas, drained and rinsed
• 1 cup (250 ml) vegetable stock
• 1½ packed cups chopped spinach
• 2 teaspoons garam masala
• ½ teaspoon salt, or to taste
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large pan over medium heat. Add onion and cook for about 5 minutes until soft and translucent.
2. Add garlic, ginger, and chilli. Cook for another 2 minutes until fragrant.
3. Stir in curry powder and cumin. Cook for 1 minute, stirring continuously.
4. Add tomato paste and cook for about 2 minutes until it darkens slightly.
5. Add diced tomatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
6. Stir in spinach and allow it to wilt. Add garam masala and salt and cook for 1 more minute.
7. Remove from heat and stir in fresh cilantro.

What to Serve With

Serve with basmati rice, quinoa, or cauliflower rice for a low-carb option.

Nutritional Information (Per Serving)

Calories: 297 kcal, Carbohydrates: 42 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 1 g, Fibre: 11 g, Sodium: 817 mg, Potassium: 763 mg, Vitamin A: 644 IU, Vitamin C: 22 mg, Calcium: 113 mg, Iron: 5 mg

Reference

Writer: John Musumeci

Source: thestingyvegan.com