Chickpea and Spinach Curry: My Go-To Comfort Food1

Hey there, curry lovers! It’s Tharindu from Jay Recipe, do I have a treat for you today. Remember that time when you were craving something warm, comforting, and packed with flavor, but didn’t want to spend hours in the kitchen? Well, I’ve got just the thing – my absolute favorite Chickpea and Spinach Curry.

I stumbled upon this recipe a few years back when I was trying to use up some canned chickpeas and wilting spinach in my fridge (we’ve all been there, right?). Little did I know it would become my go-to meal for busy weeknights and lazy Sundays alike!

Now, before we dive in, let me tell you why this curry is the bomb:

1. It’s super filling (hello, protein-packed chickpeas!)
2. It’s loaded with spinach, so you can feel good about getting your greens
3. It’s crazy versatile – spice it up or down, it’s your call
4. Leftovers taste even better the next day (if they last that long!)

Okay, enough chit-chat. Let’s get cooking!

What You’ll Need:

• 2 cans chickpeas (or about 3 cups if you’re using home-cooked)
• A big ol’ bunch of spinach (don’t be shy!)
• 1 onion, chopped
• 4 garlic cloves, minced (or more, I won’t judge)
• A thumb-sized piece of ginger, grated
• 2 tomatoes, diced
• 1 can coconut milk
• 2 tbsp oil (I use vegetable, but you do you)
• 2 tsp cumin seeds
• 1 cinnamon stick (optional, but trust me on this one)
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder (or more if you like it hot!)
• Salt to taste
• Handful of cilantro and a lemon for serving

Let’s Make Some Curry!

1. First things first, heat up your oil in a big pot. Toss in those cumin seeds and the cinnamon stick if you’re using it. Let them sizzle for a bit – your kitchen’s about to smell amazing!
2. Chuck in your chopped onions. Now’s a good time to check your phone or do a little dance while they cook for about 5 minutes. Just don’t forget to stir occasionally!
3. Add the garlic and ginger. Breathe in deep – that smell is what dreams are made of.
4. Time for spices! In goes the coriander, turmeric, garam masala, and chili powder. Stir it around for 30 seconds or so. It might look a bit paste-like, but don’t worry, that’s normal.
5. Tomatoes are up next. Let them cook down until they’re all mushy and delicious.
6. Now for the star of the show – chickpeas! Give everything a good mix.
7. Pour in that creamy coconut milk. Bring it to a simmer and let it bubble away for 10 minutes. This is a good time to taste and add salt if needed.
8. Last but not least, add your spinach. It’ll look like way too much at first, but it’ll wilt down, I promise.
9. Let it all cook for another 5 minutes, then turn off the heat. Fish out the cinnamon stick if you used one.

And voila! Your curry is ready to rock and roll.

Serve it up with some rice or naan (or both, I won’t tell), sprinkle over some cilantro, and don’t forget a squeeze of lemon. It really brings all the flavors together.

Pro Tips:

• If you’re feeling fancy, try roasting your chickpeas in the oven before adding them to the curry. It adds a nice crunch!
• This curry is even better the next day, so don’t be afraid to make a big batch.
• Freeze individual portions for those nights when cooking feels like too much effort.

Well, there you have it, folks – my favorite Chickpea and Spinach Curry. It’s gotten me through countless busy weeks, lazy weekends, and even impressed a date or two (wink wink).

Give it a try and let me know how it goes. Did you add your own twist? I’d love to hear about it! Drop a comment below or tag us in your curry pics on Instagram.

Until next time, happy cooking and curry on!

The Awesome Stuff (aka Advantages)

1. Nutrient Powerhouse Let’s start with the obvious – this curry is packed with goodness. Chickpeas are little protein bombs, perfect for keeping you full and satisfied. And don’t get me started on spinach! It’s like nature’s multivitamin, loaded with iron, calcium, and vitamins A and C. Eating this curry feels like giving your body a big, warm hug.
2. Budget-Friendly Beans and greens, folks. These ingredients won’t break the bank, which means you can eat like royalty even when your wallet’s feeling a bit light. I’ve lost count of how many times this curry has saved me during those end-of-month budget crunches!
3. Quick and Easy Got 30 minutes? That’s all you need to whip up this curry. It’s my go-to when I’m too tired to think but still want something homemade. Just throw everything in a pot and let the stove do its magic.
4. Versatile AF This curry is like that friend who gets along with everyone. Serve it with rice, naan, or even pasta. Heck, I’ve even used it as a baked potato topping! Plus, you can easily adjust the spices to suit your taste. Spice wimp? Tone it down. Heat seeker? Crank it up!
5. Leftover Heaven If anything, this curry tastes even better the next day. The flavors mingle and deepen overnight, making your leftovers something to look forward to. Meal prep, anyone?

The Not-So-Great Stuff (aka Disadvantages)

1. The Infamous Legume Effect Let’s address the elephant in the room – beans can make you, um, musical. If your digestive system isn’t used to high-fiber foods, you might experience some ahem gas. But hey, better out than in, right?
2. Spinach Teeth Ever smiled in the mirror after eating spinach? Yeah, it can leave your teeth looking a bit green. Not ideal for a first date, unless you’re going for that Halloween look.
3. Staining Situation Turmeric is amazing for you, but it’s not so kind to your clothes or countertops. One clumsy move and you’ve got a yellow stain that’ll make you question your life choices.
4. Coconut Milk Calories While delicious and creamy, coconut milk isn’t exactly low-cal. If you’re watching your weight, you might need to be mindful of portions.
5. Not Everyone’s Cup of Tea While I think this curry is the bee’s knees, not everyone’s a fan of Indian spices. If you’re cooking for picky eaters, you might face some resistance.