Name: The 20-Minute Dinner I Make Almost Every Week
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup vegetable oil; 2 teaspoons grated garlic (approximately 3 to 4 garlic cloves); 2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger); 1/2 teaspoon ground cayenne; 1/2 teaspoon ground turmeric; 1 (15-ounce) can tomato sauce; 2 (15-ounce) cans chickpeas, drained and rinsed; 1 (15-ounce) can full-fat coconut milk; 1/2 teaspoon kosher salt, or to taste; 2 packed cups baby spinach (about 5 ounces)

The 20-Minute Dinner I Make Almost Every Week

This easy, veggie-packed chickpea curry relies mostly on pantry staples and cooks in one pot in just 20 minutes. It's perfect for busy weeknights.

20 min total 5 min prep 15 min cook 4 624 cal

Instructions

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1 In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.
2 Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.
3 Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough. Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up. Love this recipe? Let us know with a rating and review!