Go Back
–+ servings
India Curry Infused Olive Oil Blend 250ml bottle
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!