Description

Jamie Oliver’s Chickpea and Spinach Curry is a simple, hearty dish made with chickpeas, fresh spinach, and a fragrant blend of spices simmered in a creamy coconut-based sauce. The curry is easy to prepare, packed with nutrients, and delivers bold flavors, making it a fantastic option for a healthy vegetarian or vegan meal.

Ingredients

Scale

- 1 can (400g/14 oz) chickpeas, drained and rinsed

- 200g (7 oz) fresh spinach

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground turmeric

- 1 can (400ml/14 oz) coconut milk

- 1 tablespoon olive oil

- 1 teaspoon chili flakes (optional, for heat)

- 1 lime, juice only

- Salt and pepper to taste

- Fresh coriander (cilantro) leaves, for garnish

- Rice or flatbreads, for serving

Instructions

Step 1. Heat the Oil and Cook the Onion

Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Stir occasionally to prevent the onion from burning.

Step 2. Add the Garlic and Spices

Once the onion is soft, add the minced garlic, curry powder, ground cumin, and ground turmeric to the pan. If you like heat, add the chili flakes as well. Stir and cook the spices for 1-2 minutes, allowing them to release their aromas and deepen the flavor.

Step 3. Add the Chickpeas and Coconut Milk

Drain and rinse the chickpeas, then add them to the pan along with the coconut milk. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 4. Add the Spinach

Add the fresh spinach to the curry and stir until wilted. This will only take 2-3 minutes. Once the spinach is wilted and well combined with the chickpeas and sauce, remove the curry from the heat.

Step 5. Season and Add Lime Juice

Season the curry with salt and pepper to taste. Squeeze the juice of one lime over the curry to add brightness and balance the richness of the coconut milk.

Step 6. Serve

Serve the chickpea and spinach curry hot, garnished with freshly chopped coriander leaves. Pair it with steamed rice or warm flatbreads like naan or roti for a complete meal.