This is a delightfully easy and quick curry recipe that tastes a lot like vegetarian butter chicken—creamy and not spicy. The ingredients cost very little, but it yields 8 servings. Chickpeas, also known as garbanzo beans, are a creamy and nutty legume that is the main ingredient for hummus. Here is a different way to have chickpeas that takes only 12 minutes to prepare.
We usually have curry on top of rice, but this chickpea curry is also great with roti because there is so much sauce to dip into. As an alternative to rice, I also recommend having this curry over quinoa. For lunch, my hubby will just have 1 cup of this curry by itself … like a stew.
There are just so many different ways to have this curry. Let me know in the comments 👇 what is your favourite side dish to have with curry? Is it rice, roti, or something else…
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 container (8 oz, 283 g) fresh spinach
- 1/4 cup water or broth
- 1 can (15 oz, 398 mL) tomato sauce
- 1 can (29 oz, 857 mL) chickpeas, drained and rinsed
- 1/2 can light coconut milk
- 1.5 teaspoons ground cumin
- 1.5 teaspoons granulated sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon seasoning salt (or to taste)
- Preheat a large sauté pan with olive oil over medium heat.
- Stir fry the onion, garlic, and ginger for 5 minutes.
- Add the curry powder and sauté for 1 minute.
- Add spinach, cover with lid, and cook until wilted. If needed, add some water or broth to allow the steam to cook down the spinach.
- Add tomato sauce and chickpeas. Sauté for another 5 minutes.
- Serve on top of steamed basmati rice.