Vegetarian Curry

A simple and flavorful Indian-inspired curry packed with chickpeas, fresh spinach, and green peas, simmered in a creamy, spiced tomato sauce. Ready in just 15 minutes, it’s perfect for a healthy weeknight meal!

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

• 2 tsp extra virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 tsp curry powder

• 1 (14.5 oz) can diced fire-roasted tomatoes, drained

• 3/4 cup Greek yogurt

• 1/2 cup milk of choice

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/8 tsp cayenne pepper (optional)

• 1 (15 oz) can chickpeas, rinsed and drained

• 2 cups fresh baby spinach

• 1 cup green peas, thawed and drained

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds more.

2. Add milk, yogurt, tomatoes, and curry powder to the skillet. Season with salt, black pepper, and cayenne (if using).

3. Bring to a simmer and cook until slightly thickened, about 2–3 minutes.

4. Stir in chickpeas, spinach, and peas. Cook until spinach wilts, about 2–3 minutes.

5. Serve hot with optional toppings like sliced green onions, chopped peanuts, cilantro, and a squeeze of lime juice.