How to make chickpea curry

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until soft and translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and cook until they break down, about 5 minutes.

Mix in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes to toast the spices.

Add chickpeas and coconut milk; stir to combine.

Bring to a simmer and reduce heat to low; cook for 15-20 minutes to thicken.

Stir in fresh spinach and cook until wilted, about 3-4 minutes.

Season with salt and pepper to taste.

Remove from heat and stir in chopped cilantro and lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary