Indian · main

Chickpea and Spinach Curry

Chickpea and Spinach Curry reads allium 4.7, citrus 4.6 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Indian main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Allium 4.7 · Citrus 4.6 · Sourness 4.3 · Richness 4.1 · Umami 4.0 · Salinity 3.9 · Sweetness 3.5 · Nutty 3.0 · Warm Spice 3.0 · Earthy 2.9 · Heat 2.8 · Fruity 2.2 · Floral 1.8 · Herbaceous 1.3 · Bitterness 1.2

What's in it (15)

• vegetable oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• cumin — 10 g
• turmeric — 5 g
• garam masala — 5 g
• cayenne pepper — 3 g
• tomatoes — 411 g
• chickpeas — 851 g
• vegetable broth — 237 g
• baby spinach — 142 g
• coconut milk — 109 g
• salt — 5 g
• lemon juice — 15 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 209 kcal, 9.9 g protein, 6.3 g fat, 28.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and light golden, 9-10 minutes; this is what builds real depth instead of a thin, raw-tasting sauce.
2. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
3. Stir in the cumin, turmeric, garam masala, and cayenne; cook, stirring constantly so the spices don't scorch, until they darken slightly and smell toasty, about 30 seconds.
4. Add the diced tomatoes and cook, mashing them against the pot with a spoon, until they break down and the oil separates and pools at the edges of the pan, 5-6 minutes.
5. Stir in the chickpeas and vegetable broth, bring to a simmer, then partially cover and cook, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through, 12-14 minutes.
6. Stir in the coconut milk and salt; simmer uncovered, stirring now and then, until the sauce coats the back of a spoon, about 5 minutes.
7. Add the spinach in two or three handfuls, stirring each addition until wilted before adding the next, 2-3 minutes total.
8. Remove the pot from the heat, stir in the lemon juice, and taste for salt. Spoon into bowls and serve hot.

Dishes with a similar flavor shape

• Chickpea Coconut Curry with Kale — Indian
• Vegetarian Coconut Curry with Chickpeas and Spinach — Indian
• Coconut Lentil Dal with Rice — Indian
• Skillet Chickpea and Spinach Curry — Indian
• Coconut Lentil and Sweet Potato Curry — Indian

Keep reading: what allium, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.