A fragrant, plant-based Indian curry with tender chickpeas and wilted spinach simmered in a spiced tomato-coconut sauce. Hearty, budget-friendly, and perfect for batch cooking.
Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion and cook for 5–6 minutes until soft and translucent.
Add minced garlic, grated ginger, curry powder, garam masala, and turmeric. Stir and cook for 1–2 minutes until fragrant.
Pour in the crushed tomatoes and stir to combine. Simmer for 5 minutes.
Add the drained chickpeas and coconut milk. Stir well, season with salt and pepper, and bring to a gentle simmer.
Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the fresh spinach in two batches and cook for 2–3 minutes until wilted.
Finish with lemon juice, adjust seasoning, and serve hot. Garnish with fresh cilantro if desired.
Chickpeas have a low GI (~28) but their carbs still need covering — use your usual dosing method agreed with your care team. The high fiber slows glucose absorption. The fat in coconut milk can cause a delayed glucose rise 2–3 hours after the meal, so log this dinner in your journal and monitor your overnight pattern.
