Chickpea and Spinach Curry with India Curry Blend Olive Oil

Tender chickpeas, silky spinach, sweet onion, and a bright tomato-coconut sauce come together in a comforting curry that feels lively without being fussy. A spoonful of India Curry Infused Olive Oil Blend brings turmeric, cumin, coriander, and fenugreek into the pan so the whole dish tastes warm, savory, and deeply aromatic. It’s a weeknight-friendly dinner that still feels special enough for an easy family supper or casual entertaining.

Garden Infuzions

Chickpea and Spinach Curry with India Curry Blend Olive Oil

A cozy chickpea and spinach curry simmered with tomatoes, coconut milk, and warm India Curry Infused Olive Oil Blend for an easy, flavor-packed dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons India Curry Infused Olive Oil Blend
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons curry powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 3/4 cup coconut milk
• 4 cups fresh spinach
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro
• Cooked basmati rice for serving

Equipment

• 1 large skillet or saucepan For simmering the curry
• 1 Wooden spoon For stirring
• 1 set Measuring spoons For the oil and spices
• 1 set Measuring cups For liquids and dry ingredients
• 1 Chef’s knife For chopping the onion and cilantro
• 1 Cutting board For prep

Method

 

Instructions

1. 1. Heat the India Curry Infused Olive Oil Blend in a large skillet or saucepan over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
2. 2. Stir in the garlic and ginger, then cook for 30 seconds until fragrant.
3. 3. Add the curry powder, salt, and black pepper. Stir for 15 to 20 seconds to coat the onions and open the spices in the oil.
4. 4. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, chickpeas, and vegetable broth, then bring the mixture to a gentle simmer.
5. 5. Cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender and coated.
6. 6. Pour in the coconut milk and add the spinach. Stir until the spinach wilts and the sauce looks silky, about 2 minutes.
7. 7. Stir in the lemon juice and half of the cilantro. Taste and adjust with a little more salt if needed.
8. 8. Serve hot over basmati rice and finish with the remaining cilantro.

Notes

This curry is meant to be flexible and approachable. If you want a looser sauce, add a little more broth at the end; if you want it richer, let it simmer a few minutes longer before serving. The spinach should go in at the end so it stays tender and bright.

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Recipe Tips

Bloom the curry powder in the oil for a few seconds before adding the tomatoes so the flavor opens up in the pan. If the sauce looks a little thick after simmering, splash in extra vegetable broth until it reaches the texture you like.

Serving Suggestions

Serve this curry over steamed rice, with warm naan, or alongside a simple cucumber salad for a fresh contrast. A spoonful of yogurt or a squeeze of lime can be added at the table if you like a brighter finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

Variations

Swap the chickpeas for diced potatoes, cauliflower, or cooked lentils if you want a different texture. You can also add a handful of peas near the end for extra color and sweetness.

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