This super simple Chickpea & Spinach Curry is perfect for a vegetarian weeknight dinner for two. Topped with a jammy egg and loaded with spices, it’s ready in under 30 minutes. Need to make it vegan? Just leave the egg off. It’ll be awesome.
We’re still in the house and we still need to eat every day. Do you ever wish you were like one of those snakes that only needed to eat once a month or so? Think about how much time we’d free up if we didn’t have to devote so much to the obtaining, preparation, and eating of food. I’m someone who absolutely loves food and cooking, but even I have moments of burnout.
We’re lucky to live in the middle of a city with tons of access to tasty food that can delivered right to our door. Or at least, my husband finds most of them tasty. I personally don’t care for Indian food, but as a proper English gentleman, it’s his absolute favorite. He loves getting a curry delivered, and it only hurts my feelings a tiny bit when he’d rather have that than whatever I’ve offered to cook for dinner. And I know, I’m the weird one, here. Let’s not rehash my picky eater shame.
What makes Chickpea & Spinach Curry so awesome?
I made this curry for him from a recipe he saw on the BBC website. Of course, I’m pretty lazy, so I made some slight modifications based on what was more likely to be in my pantry. If you have a good spice collection, this recipe is super simple and won’t involve buying any unusual ingredients.
It’s essentially tomatoes, spinach, and chickpeas all cooked together with lots of spices in one big skillet. You could serve this with rice, but you really don’t need to. A garlic naan never hurt anything, though. This recipe is plant-based except for the egg, so if you’ve got a mixed household, it’s easy to switch it up.
How to make Chickpea & Spinach Curry
This recipe is so simple you could easily make it on a weeknight after work. Start by boiling a couple of eggs just the way you like. I have one of those cool boiled egg timers that goes right in the pot. I cooked my eggs from cold water for 13 minutes, but your perfect time may vary.
While that’s happening, heat some oil in a large skillet and add the spices to wake them up. This will ensure your whole dish is infused with spice. Then add a can of chopped tomatoes, a can of drained chickpeas, a splash of lemon juice, and some water. Simmer this down to thicken a bit before stirring in a bag of spinach to wilt. That’s it. Peel your eggs and slice them in half, adding one to each bowl of curry. Dinner is served. Scroll down to the recipe card for all the details.
Make it magical
Spinach is tied to the heart chakra and has powerful love energy. It’s also associated with prosperity and wealth. I mean, just look at that gorgeous green color. Both of those make perfect sense. Spinach can also help you to take action on manifesting your intentions rather than just wishing for things. I say, use it when you’re ready to get to work on calling in love or money into your life. (Sources: La Tene, Star Magic)
If you’ve got to eat dinner every day, make it awesome and make it easy. Chickpea & Spinach Curry is where it’s at.Print
Chickpea & Spinach Curry
This super simple Chickpea & Spinach Curry is perfect for a vegetarian weeknight dinner for two. Topped with a jammy egg and loaded with spices, it’s ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
- 2 large eggs (skip this if you want to make it vegan)
- 1 tablespoon olive oil
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic granules
- 1 teaspoon ground ginger
- 1 teaspoon mustard powder
- 1 can (400 grams or 14 ounces) chopped tomatoes
- 1 can (400 grams or 14 ounces) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 100 ml water (boiling water if you have a kettle handy)
- 1 bag (approximately 220 grams) baby spinach
- Salt and pepper, to taste
- Add your eggs to a small saucepan and cover them with cold water. Put them over high heat and bring to a boil. I cooked my eggs for 13 minutes from the time I put them on the heat for a gel-like yolk. Boil your eggs to your liking. Or if you want to make this recipe vegan, just leave them out all together. When your eggs are ready, run them under cold water to stop the cooking and set aside.
- While your eggs are boiling, put a large skillet over low heat and add your olive oil. Once your oil is hot, add your curry powder, cumin, garlic, ginger, and mustard powder. Stir this in the hot oil for about a minute until fragrant.
- Add your tomatoes, drained chickpeas, lemon juice and water. Add salt and pepper to taste. Bring everything to a boil and let it simmer and reduce for about 8 minutes.
- Once your mixture has thickened a bit, add your spinach and let it wilt. It will seem like it’s too much, but it will cook way down. Just keep gently stirring it until all the spinach is wilted.
- When everything is ready, peel your eggs and cut them in half. Divide your curry into two serving bowls, and add an egg to each serving.
Keywords: Curry, Chickpea, Vegetarian
Recipe adapted from BBC.