Chickpea Spinach Curry
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 3 cups chickpeas (600 g), cooked
- 3 bunches spinach, washed
- ½ onion, chopped
- 1 tablespoon garlic ginger paste
- 1 jalapeño
- 1 can chopped tomato
- 1 can tomato paste
- 1 cup tomato juice (200 g), (with paste to make tomato puree)
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- salt, to taste
Nutrition Info
- Calories 423
- Fat 22g
- Carbs 49g
- Fiber 13g
- Sugar 18g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Sauté onions and jalapeno until softened. Add Garlic/ginger paste and continue to sauté.
- Add tomatoes and tomato puree and cook down the tomatoes for about 5 mins at a simmer.
- Add spices and coconut milk, chickpeas, and spinach.
- Bring to boil, then cover and simmer for 20 mins.
- Serve alone or with rice.
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