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18Ingredients
25Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil (or sunflower)
- 1 onion (large, finely chopped)
- 4 cloves garlic (crushed)
- 1 inch ginger (finely grated)
- 1 Tbsp. cilantro (ground coriander)
- 1/2 Tbsp. turmeric
- 1/2 Tbsp. cumin
- 1/2 tsp. cayenne pepper (or chili flakes)
- 1 can tomatoes (crushed or pureed, about 390 g)
- 1 jar chickpeas (or tin, 560 g drained, 400 g)
- 200 mL vegetable stock
- 100 grams spinach (chopped, frozen or fresh)
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. Garam Masala
- 1 Tbsp. cilantro (chopped fresh coriander)
- 1/2 lemon (a small)
- 100 mL full fat coconut milk (or coconut cream)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol |
Sodium820mg34% |
Potassium530mg15% |
Protein3g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A70% |
Vitamin C60% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(29)
Edie a year ago
Preparing the ingredients took longer than i expected but it was pretty good. Next time I will add a little less of the tomatoes and a jalapeño pepper as someone else suggested.
Jason Young 2 years ago
Didn’t use ginger cause I was out and didn’t use the lemon cause I just didn’t feel it was necessary. Used about 1/3 cup coconut milk. Served it with a side of basmati and naan. It was delicious. Definitely will make again.
Perez 2 years ago
Absolutely delicious and spicy! I cooked it in the instant pot and had to cook it quite a bit longer to soften the chickpeas. It was 7 min on manual and natural release.
d j. 2 years ago
Was not as quick to make as the recipe said, but tasted good with the tomato base and quinoa.
Savannah Geidel 3 years ago
This recipe is so easy and quick to make! Definitely recommend it for a quick, easy, spicy meal!
Anthony Brobbel 3 years ago
This was a great recipe. I cooked it for my wife and daughter and we loved it. I found it easy to prepare and clean up. For my taste I could have gone hotter but my wife said any more and it’d be uncomfortable. I added some brown rice and quinoa and boom. Now I’m no vego but this is great
Lerato Tsotetsi 4 years ago
I made this for my friends tonight and it was a winner. I made a simple naan and basmati rice to complete it. Yum
Little 4 years ago
I added a jalepeño and doubled the chickpeas and it came out great! I would definitely make it again.
Enya Linster 4 years ago
excellent curry not really difficult to make, I made it tonight and me and my roommate really enjoyed it
Shanda Graham 4 years ago
it was great! i think i missed the water part but still turned out awesome, am making it again for dinner tonight
Savannah Longoria 4 years ago
SO YUMMY! Definitely a new favorite. Wow. Mine came out creamier and soupier because I did the coconut milk but it truly did had a nice dynamic to it. Wow. So good
CARP 4 years ago
Was ok. Would likely eat again but not crave. May just be the dish vs the recipe; it was my first time trying something like this.
Cookielover 🍪 4 years ago
It turned out great! Full of taste, rich and yummy. I added some left over roasted vegetables (broccoli, peas, carrot, corn), and I'm very excited of the result. Thanks a lot for the recipe, I'll definitely do it again:).
Gerry Ryan 4 years ago
Very tasty indeed! Skipped the coconut (too rich for me) and substituted honey for the sugar.
This will be a weekly staple now. I’ll tinker with the recipe to get it perfect.
Jan Goode 5 years ago
wow! absolutely delicious, even the meat eaters loved it. Wouldn't change a thing, the recipe was perfect 😀