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Chickpea, Tomato & Spinach Curry with Garlic Naan Recipe

Chickpea, Tomato & Spinach Curry with Garlic Naan recipe


This is a warm, spicy curry made with chickpeas, tomatoes, and spinach. It's served with garlic naan bread. You cook the curry in a pot and toast the naan in the oven. It's a yummy dinner that makes you feel cozy.


2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon brown sugar
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups baby spinach
1/4 cup cilantro, chopped
4 pieces naan bread
1 tablespoon butter, melted
1 clove garlic, crushed


Preheat your oven to 400°F (200°C) for the naan bread.
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
Stir in minced garlic, garam masala, garlic powder, salt, and brown sugar. Cook for another 2 minutes until fragrant.
Add the chickpeas and diced tomatoes to the pot. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
While the curry simmers, mix melted butter with crushed garlic. Brush the garlic butter over the naan bread and toast in the oven for 3-4 minutes until warm and slightly crispy.
Add the baby spinach to the curry in handfuls, allowing each addition to wilt before adding more.
Stir in the chopped cilantro and cook for another 2 minutes, then remove the curry from heat.
Cut the toasted naan into wedges.
Serve the chickpea curry with the garlic naan wedges on the side.

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