Chickpea and Spinach Curry

A warming plant-based curry loaded with iron from chickpeas and spinach, simmered in a fragrant tomato and coconut sauce. Proof that you do not need meat to get plenty of iron.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5 cups fresh baby spinach
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 2 tsp curry powder
• 1 tsp cumin
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp salt
• 1 lime, juiced
• 2 cups basmati rice, cooked

Method

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent.
2. Add garlic and ginger. Cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, turmeric, and cayenne. Toast the spices for 30 seconds, stirring constantly.
4. Add diced tomatoes and coconut milk. Stir well and bring to a simmer.
5. Add drained chickpeas and salt. Simmer until the sauce thickens slightly and the flavors meld together.
6. Add the fresh spinach in large handfuls, stirring as each batch wilts into the curry.
7. Squeeze in lime juice and stir. Taste and adjust seasoning. Serve over basmati rice.

Chef's note: Chickpeas and spinach are both excellent sources of plant-based iron. The tomatoes in this recipe provide vitamin C, which boosts iron absorption by up to 6 times. Squeeze extra lime on top for even more vitamin C. This curry freezes beautifully for up to 3 months. Avoid drinking coffee or tea with this meal as they inhibit iron absorption.

Nutrition per serving

More Indian recipes

• Butter Chicken
• Dal Tadka
• Palak Paneer
• Chicken Biryani
• Chana Masala
• Tandoori Chicken