Vegan Chickpea, Spinach & Tomato Curry

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 can (400g) diced tomatoes
  • 1 can (400g) chickpeas, drained and rinsed
  • 200g fresh spinach leaves
  • 1/2 teaspoon garam masala
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped (for garnish)
  • Cooked brown rice or naan bread (for serving)

Instructions:

  1. Prepare Ingredients: Start by chopping the onion finely, mincing the garlic, and grating the ginger.
  2. Sauté Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Spice Blend: Add the ground cumin, ground coriander, turmeric powder, chili powder, and cayenne pepper (if using) to the skillet. Stir well to coat the onion mixture and toast the spices for about 1 minute until aromatic.
  4. Tomato Base: Pour in the diced tomatoes with their juices. Stir everything together and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
  5. Add Chickpeas: Add the drained and rinsed chickpeas to the skillet. Stir to combine with the tomato mixture and simmer for another 5-7 minutes, allowing the chickpeas to heat through and absorb some of the flavors.
  6. Incorporate Spinach: Gradually add the fresh spinach leaves to the skillet, stirring well after each addition until all the spinach is wilted. This usually takes about 2-3 minutes. The spinach will reduce in volume as it cooks.
  7. Season and Finish: Season the curry with garam masala, salt, and pepper to taste. Adjust the seasoning as needed. Allow the curry to simmer for an additional 2-3 minutes to ensure all flavors are well combined and the spinach is fully cooked.
  8. Serve: Remove the skillet from heat. Serve the chickpea, spinach, and tomato curry hot, garnished with freshly chopped cilantro leaves. Serve alongside cooked brown rice or with naan bread for a complete meal.

Nutritional Information:

  • Calories: 280 per serving
  • Protein: 9g
  • Carbohydrates: 38g
  • Fat: 10g
  • Fiber: 9g

Weight Watchers Points:

  • Smart Points: 7 per serving (based on a serving size of 1/4 of the recipe)

This vegan chickpea, spinach, and tomato curry is not only delicious but also packed with nutrients. Chickpeas provide a good source of plant-based protein and fiber, while spinach adds essential vitamins and minerals. The combination of spices not only enhances the flavor but also offers antioxidant and anti-inflammatory benefits. This dish is a perfect choice for those following a vegan lifestyle or anyone looking to incorporate more plant-based meals into their diet.