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Chickpea Spinach Curry with Basmati Rice Recipe

Chickpea Spinach Curry with Basmati Rice recipe


This is a warm, spicy curry made with chickpeas and spinach. It's cooked with tasty spices and served with fluffy basmati rice. You can make this for dinner and share it with your family. It's yummy and makes you feel good inside!


1 medium yellow onion, diced
1 inch piece of ginger, minced
5 garlic cloves, minced
1 green chili, finely chopped
1 tsp ground coriander
1 tsp ground cumin
2 tbsp olive oil
600 g fresh spinach, roughly chopped
1 (400 g) can of diced tomatoes
1 tsp turmeric powder
1/2 tsp cayenne pepper
1 (400 g) can of chickpeas, drained and rinsed
300 g basmati rice
1 lemon, cut into wedges
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves


Cook the basmati rice according to the package instructions and set aside.
In a large pot, heat the olive oil over medium heat. Add the mustard seeds, cumin seeds, and curry leaves. Cook for 1 minute until the seeds start to pop.
Add the diced onion to the pot and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic, ginger, and green chili. Cook for another 2 minutes until fragrant.
Mix in the ground coriander, ground cumin, turmeric powder, and cayenne pepper. Cook for 1 minute to release the flavors.
Add the chopped spinach to the pot in batches, allowing each batch to wilt before adding the next.
Pour in the can of diced tomatoes with their juice and bring the mixture to a simmer.
Stir in the chickpeas and continue to simmer for 10 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the chickpea spinach curry alongside the cooked basmati rice and garnish with lemon wedges.

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