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Skillet Chickpea and Spinach Curry

Skillet Chickpea and Spinach Curry reads sourness 4.9, citrus 4.8 and allium 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Sourness 4.9 · Citrus 4.8 · Allium 4.7 · Richness 4.6 · Salinity 3.6 · Sweetness 3.6 · Nutty 3.1 · Umami 3.0 · Warm Spice 2.8 · Heat 2.5 · Earthy 2.5 · Herbaceous 2.4 · Fruity 2.2 · Floral 1.8 · Bitterness 1.1

What's in it (14)

• oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• curry powder — 30 g
• cumin — 3 g
• cayenne pepper — 1 g
• tomatoes — 411 g
• chickpeas — 851 g
• coconut milk — 383 g
• salt — 6 g
• baby spinach — 142 g
• lime juice — 15 g
• cilantro — 7 g

Time & effort: about 28 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 227.2 kcal, 10.1 g protein, 8.5 g fat, 28.9 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 skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes.
2. Add the garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds.
3. Stir in the curry powder, cumin, and cayenne and toast, stirring constantly so the spices don't scorch, until noticeably darker and very fragrant, about 1 minute. This blooming step is what keeps the curry from tasting flat and dusty later.
4. Add the diced tomatoes with their juices, scraping up any browned bits from the bottom of the skillet. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, 4-5 minutes.
5. Stir in the chickpeas, coconut milk, and salt. Bring to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, 10-12 minutes.
6. Add the spinach in large handfuls, stirring each addition until wilted before adding the next, until all of it is wilted into the curry, 2-3 minutes.
7. Remove the skillet from the heat and stir in the lime juice. Taste and add more salt if needed; the sauce should taste bright, not flat.
8. Ladle the curry into bowls and top with the cilantro.

Dishes with a similar flavor shape

• Coconut Lentil Dal with Rice — Indian
• Mbaazi za Nazi (Pigeon Peas in Coconut Milk) — Swahili Coast
• Chickpea Coconut Curry with Kale — Indian
• Coconut Lentil and Sweet Potato Curry — Indian
• Vegetarian Coconut Curry with Chickpeas and Spinach — Indian

Keep reading: what sourness, citrus, allium 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.