This isn’t just another chickpea curry—it’s a vibrant, flavour-packed dish that combines the creaminess of coconut milk with the freshness of spinach. A perfect, quick weeknight meal that’s both nourishing and full of bold flavours.

This curry brings together the richness of coconut milk, earthy chickpeas, and fresh spinach. It’s spiced with fragrant cumin, coriander, and Kashmiri chilli powder for a comforting and satisfying meal that’s easy to whip up in under 30 minutes.

Ingredients:

• 600g tinned chickpeas (drained)
• 1½ teaspoons salt
• 1 teaspoon red hot chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon curry powder
• 2 tablespoons coriander-cumin powder (danya jeera)
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 onions, chopped
• ¼ cup water (for onion puree)
• 250g tomatoes (or cherry tomatoes)
• ¼ cup oil
• 400ml coconut milk
• 500g fresh baby spinach
• Dried kasuri methi (optional, for garnish)
• Fresh coriander (for garnish)
• Fresh green chillies (optional, for extra heat)

Instructions:

1. Prepare the Chickpeas:
   • In a bowl, mix the drained 600g of chickpeas with 1½ teaspoons of salt, 1 teaspoon of red hot chilli powder, ½ teaspoon turmeric, 1 tablespoon of Kashmiri red chilli powder, 1 tablespoon curry powder, 2 tablespoons of coriander-cumin powder, and 2 tablespoons each of garlic and ginger paste. Stir well to coat the chickpeas in the spices.
2. Make the Onion and Tomato Puree:
   • Blend 2 chopped onions with ¼ cup of water to make a smooth puree. Set aside.
   • Without rinsing the blender, pulse 250g of tomatoes (or cherry tomatoes) until they form a smooth puree. Set aside.
3. Cook the Onion Puree:
   • Heat ¼ cup of oil in a pan over medium heat. Add the onion puree, being cautious of splatters.
   • Fry the onions for about 10 minutes, stirring occasionally, until they turn golden and the oil rises to the top. Cover the pan slightly to reduce splatter if needed.
4. Add the Chickpeas:
   • Once the onions are golden, gently fold the spiced chickpeas into the pan. Cook for a few minutes to allow the spices to release their flavours.
5. Add the Tomatoes:
   • Pour in the pureed tomatoes and stir well to combine with the chickpeas. Let this cook for 2 minutes, then add ¼ cup of water to rinse out the spice bowl and pour it into the pan.
6. Add Coconut Milk:
   • Cover the pan and let the curry simmer for 3 minutes. Then, pour in 400ml of coconut milk. Stir gently and let the mixture cook for another 5 minutes. Adjust the consistency to your liking—thicker or soupier.
7. Add Spinach:
   • Fold in 500g of fresh baby spinach. Close the lid and let the spinach wilt into the curry, stirring occasionally. This will take about 1 minute.
8. Finish and Serve:
   • Sprinkle a handful of dried kasuri methi for a subtle, smoky flavour and garnish with freshly chopped coriander and sliced green chillies for a bit of extra heat.

Tips:

• Chickpeas: Tinned chickpeas save time, but if you prefer, you can use soaked and cooked chickpeas instead.
• Consistency: Adjust the consistency of the curry by adding more or less coconut milk according to your preference.
• Garnish: Dried kasuri methi and fresh coriander add layers of flavour and a burst of freshness to the dish.

Serving Ideas:a

• Serve with steamed basmati rice, naan, or parathas for a hearty meal.
• For a modern twist, spoon the curry over a baked potato or even serve it with quinoa.