Indian-inspired · Meat-free
Chickpea and spinach curry
Chickpeas, tomatoes and coconut milk make a filling one-pot meal. This is a practical home interpretation using an easy-to-find spice blend, rather than a claim to represent a single traditional regional curry.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Cook the rice in a separate pan according to its packet instructions. Finely chop the onion, garlic and peeled ginger.
- 02
Cook the onion in the oil for 6 minutes. Add the garlic and ginger and stir for one minute. Stir in the curry powder and immediately add the tomatoes.
- 03
Cook for 5 minutes, then add the chickpeas and coconut milk. Simmer uncovered for 12–15 minutes, stirring occasionally.
- 04
Stir in the washed spinach and cook for another 2–3 minutes until wilted. Taste and adjust the salt. If the sauce is too thick, add a few tablespoons of water.
- 05
Serve with the rice. Offer extra chilli separately so everyone can adjust their own plate.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
An off-dry Riesling can soften the impression of chilli heat. A fresh, dry white also works with a mild version.