Spiced Chickpea and Spinach Curry with Tomato Sauce

Indian

Medium · Hot

Spiced Chickpea and Spinach Curry with Tomato Sauce

A bold, fragrant Indian-inspired curry loaded with protein-rich chickpeas and wilted spinach in a deeply savory tomato sauce. Tara's secret weapon: blooming the spices in oil to unlock maximum flavor.

Recipe by

Tara Greenfield

The Plant Strategist

Prep

15 min

Cook

30 min

Total

45 min

Method

Build Aromatic Base

Heat olive oil in a large frying pan over medium heat. Add diced yellow onion and cook until softened and translucent, about 5 minutes.

Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Bloom Spices

Add ground cumin, turmeric, paprika, cayenne, salt, and black pepper directly to the pan. Stir constantly for 60 seconds to toast the spices and release their essential oils.

Simmer Curry

Pour in the tomato sauce and add the chickpeas (drained and rinsed). Stir to combine everything thoroughly.

Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the chickpeas are tender and infused with spice.

Finish and Serve

Add spinach to the curry in batches, stirring until fully wilted, about 3 minutes.

Remove from heat and squeeze fresh lime juice over the curry. Scatter fresh cilantro on top.

Serve hot over steamed white rice.

Nutri-Score

Excellent balance

A–E · lower is better · score -6

Calories

826

per serving

Source of protein · 30gSource of fibre · 15gLow sugar · 9gLow saturated fat · 3g

Protein

30g

Carbs

141g

Fat

18g

Sat. fat

Fiber

15g

Sugar

Sodium

1119mg

VeganGluten FreeDairy FreeEgg FreeHigh FiberPlant Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.9

per serving

BCarbonAEU all-round· carbon sets the grade

Water

1.8m³

Runoff

0.09g P

white rice drives 39% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkySaucySoft

Aromas

EarthySpicyAromaticHerbal

Kitchen Equipment

Primary Tool

Large Frying Pan

Large Frying PanRice Cooker Chef Knife Cutting Board Grater Measuring Spoons Liquid Measuring Cup Wooden Spoon Tongs Spatula

Counter FootprintMedium

Techniques

SauteingBloomingSimmeringWilting

Safety & Storage

Cooking Temperature

Simmer curry for full 20 minutes until chickpeas are tender and sauce reaches safe internal temperature. Add spinach in batches and ensure it fully wilts to safe handling temperature.

Cross Contamination

Use separate cutting boards and utensils for raw aromatics. If preparing alongside allergen-containing foods, sanitize surfaces and equipment between tasks.

Storage

Refrigerate leftover curry in airtight containers within 2 hours of cooking. Consume within 3-4 days. Rice may be stored separately for up to 5 days refrigerated.

High Risk Population

This recipe is vegan and allergen-free, making it suitable for most dietary restrictions. Verify tomato sauce ingredients for any added allergens like sulfites.

Handling

When blooming spices, stir constantly for the full 60 seconds to prevent burning. Use caution when squeezing lime juice to avoid eye contact with citrus oils.

Shelf Life

Fresh herbs like cilantro lose freshness quickly; add just before serving. Leftover curry develops deeper flavor overnight but should be reheated thoroughly before consumption.

Pro Tips

Technique

Don't skip blooming your spices — that 60-second toast in hot oil is where the magic happens, releasing essential oils that you'd otherwise lose. You'll smell the difference immediately when they go from raw and dusty to deep and fragrant.

Substitution

No fresh ginger? Use ½ tsp ground ginger instead — it's not quite the same punch but it'll keep the warmth in your curry. Swap the spinach for kale if that's what you have, just add it a few minutes earlier since it needs longer to wilt.

Time Saver

Double the recipe and you've got lunch for the week — this curry actually tastes better the next day as the spices marry into the tomato sauce overnight.

From the chef

This curry is built on one technique: blooming your spices in oil before anything else hits the pan. Cumin, turmeric, paprika, and cayenne go into hot olive oil for 60 seconds, and the aroma shift is immediate — raw powder becomes something fragrant and alive. Chickpeas absorb that spiced tomato base over a 20-minute simmer, turning tender and deeply savory. Spinach wilts in at the end, a squeeze of lime brightens the whole pot, and you have a bold, protein-packed curry that serves four for the cost of pantry staples. Serve it over white rice.

Tara GreenfieldThe Plant Strategist

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TagsVeganPlant BasedHigh ProteinGluten FreeWeeknight DinnerOne PotSpicyOne Pan

Source: generated · June 10, 2026