Spinach Chickpea Curry

Spinach Chickpea Curry

Main Dish Curries Vegetarian

A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

Servings per recipe: 4
Calories per serving: 346
Preparation time: 5m
Total cooking time: 20m


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (14.75 ounce) can creamed corn
  • 1 tablespoon curry paste
  • salt to taste
  • ground black pepper to taste
  • 1/2 teaspoon garlic powder, or to taste
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (12 ounce) package firm tofu, cubed
  • 1 bunch fresh spinach, stems removed
  • 1 teaspoon dried basil or to taste


  • 1   In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  • 2   Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Nutrion facts:

Total Fat 12.3g 19%
    Saturated Fat 2.0g  
Cholesterol 0mg  
Sodium 849mg 34%
Potassium 916mg 26%
Total Carbohydrates 44.7g 14%
Dietary Fiber 9g 36%
Protein 21.7g 43%
Sugars 6g  
Vitamin A 9176IU  
Vitamin C 18mg  
Calcium 736mg  
Iron 7mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 1mg  
Magnesium 166mg  
Folate 247mcg