I’m taking you to India today with this Healthy Chickpea Curry. Which is also known as (Chana Masala) and is a very popular Indian Vegetarian dish. 

The first time I tried Chana Masala was when I was in Toronto.

I went to a little Indian Restaurant down on Queen street west and was so hungry that I ordered 2 dishes. 

One of those dishes was this type of Chickpea curry.

I was pleasantly surprised on how good it was and ever since then have been ordering this dish from almost every new Indian Restaurant that I come across.

IS CHICKPEA CURRY HEALTHY

Yes, chickpeas are packed full of protein and fiber and the tomatoes are also low in calories and unhealthy fats. 

Over the years, I learned to perfect it and think you will enjoy it too.

This tasty recipe can be on table in less than 30 minutes!!

Typically this dish is prepared on the stovetop, however if you have a pressure cooker than you will really like how quick it is to prepare. 

CAN CHICKPEA CURRY BE FROZEN

Yes, just make sure you are freezing them in sealed bags or containers. 

The tomatoes I use are from “Passata tomato sauce”. Which is basically uncooked pureed tomatoes, it works so well in this recipe. See below!

“Passata sauce” can be found in just about any supermarket next to all the other jarred tomato sauces.

Not only is this recipe filling and good for you! It also is very inexpensive to make.

Every Indian restaurant I have been to serves this.

However if you learn to make it at home you can save a ton of mulla.

Since every dish tends to cost on average 10$ per person with the addition of rice or naan bread.

So learning to make this at home for a fraction of the cost will make you feel real good. 

If you have never Indian food before, you will soon learn how easy it truly is to make.

I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.

Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Masala Curry” which is the right kind of powder that is really needed for this recipe.

Then you will add just a few more traditional indian spices that will make this dish absolutely amazing.

HOW TO MAKE CHICKPEA CURRY

Cooking methods: FULL RECIPE IN THE CARD (BELOW)

• Simmer on a low-medium heat for 30 hour on the stovetop
• Cook in the pressure cooker around 10 minutes or depending on your instructions
• Cook in the slow cooker from 8-10 hours.

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

If your a CURRY lover like me. Then you will want to try these dishes below!

• Chickpea Curry
• Chicken and spinach curry chicken saag
• Red Kidney Bean Curry
• Super Tasty Chicken Karahi
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chickpea and Spinach Curry with Coconut Milk

Yield: 2

Cook Time: 30 minutes

Total Time: 30 minutes

Skip the takeout tonight!

Print

Ingredients

• 2 Tbsp Ghee or Butter
• 2 15 ounce cans of chickpeas
• 1 can of thick coconut milk
• 1/4 cup of Vegetable Stock
• 1 cup of spinach, chopped finely
• 1 large tomato diced
• 1 tbsp of Ginger/Garlic paste
• 1 tbsp of minced serrano peppers
• 1 tbsp Garam Masala Powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp salt
• 4 tbsp of fresh chopped cilantro for garnish

Instructions

1. In small pot or rice cooker, cook the basmati rice and set aside.
2. Then in a medium sized pot add the ghee or butter and then the ginger/garlic paste. Sauté for one minute till fragrant before adding in the spices.
3. Sauté one more minute then add in the rinsed and drained canned chickpeas chopped tomato and spinach along with coconut milk and vegetable stock.
4. Cover and simmer on medium - low heat for 25 minutes.
5. Serve over rice.
6. Top with fresh cilantro, enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1356Total Fat: 76gSaturated Fat: 51gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 48mgSodium: 1592mgCarbohydrates: 138gFiber: 38gSugar: 24gProtein: 47g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This goes real good with my Homemade Garlic Naan Bread too!