A High-Protein, Easy Vegetarian Dish, 100g of chickpeas contains 19g of protein? This Chickpea Curry with Spinach and Potatoes has a good amount of plant-based protein from the chickpeas, plenty of nutrients from the spinach, and comforting carbs from the potatoes.
This spicy, high-protein vegetarian curry is incredibly simple to make. I love the creamy texture from the chickpeas, the bold spices, and how the finely chopped spinach coats the tender potatoes.
This is definitely a chickpea curry packed with flavour, perfect for an easy weeknight meal.
INGREDIENTS
– 100g spinach
– 1 small onion, diced
– 1 large potato
– 1 tsp ginger & garlic paste
– 1 grated tomato
– ½ tsp cumin seeds
– 2 dried red chillies
– ½ tsp turmeric
– ½ tsp garam masala
– 1 tsp Kashmiri masala
– 1 sprig curry leaves
– 1 can of chickpeas
– Handful of coriander (optional)
– Olive oil
– Salt to taste
METHOD
- Heat some olive oil in a pot. Add cumin seeds and dried chillies, mixing them into the oil.
- Add the diced onion, followed by turmeric, cumin-coriander powder, and garam masala.
- Once the spices have cooked for a few minutes, add curry leaves, Kashmiri masala, Mauritian masala (if available), and the ginger-garlic paste. Let this braise for a couple of minutes.
- Add the peeled and cubed potatoes with a little water, followed by the grated tomato.
- Season with salt, cover with a lid, and let it cook for 10 minutes, checking occasionally.
- Add the chickpeas, cover again, and cook for another 15 minutes.
- When the potatoes are half-cooked, add the chopped spinach (frozen spinach works too). Cover again to let the spinach wilt.
- Stir the spinach into the curry and cook for another 15 minutes until everything is well combined.
- Finally, mix in a handful of fresh coriander. If you’d like a creamier curry, add cream or coconut cream.
- Serve with rice or roti and a refreshing cucumber salad.