Akshaye Khanna Inspires Chickpea Curry Recipe

• Akshaye Khanna inspires spinach & chickpea curry for balanced meals.
• Curry features spinach (iron) & chickpeas (protein) in coconut sauce.
• Recipe: Simmer spices, tomatoes, chickpeas, spinach; serve with rice.

New Delhi: Dhurandhar actor Akshaye Khanna, known for his disciplined lifestyle and preference for vegetables like spinach, lettuce, bhindi, green peas

and carrots, has often spoken about the importance of eating clean and balanced meals. Drawing inspiration from that approach, this creamy spinach and chickpea curry brings together leafy greens and protein-rich legumes in a comforting yet nutritious dish that fits well into everyday home cooking. Spinach provides iron, fibre and antioxidants, while chickpeas add plant-based protein that keeps the meal filling and satisfying.

Cooked in a lightly spiced coconut-based sauce, this curry offers warmth and flavour without being heavy. It works well as a wholesome lunch or dinner option, especially for those looking to include more vegetables in their diet without compromising on taste. Check out the ingredients and recipe here.

Creamy spinach and chickpea curry recipe

Creamy spinach and chickpea curry ingredients

Ingredients for base

• 2 cans chickpeas (drained)
• 3 cups baby spinach
• 1 large onion (diced)
• Ingredients for the sauce
• 200 ml coconut milk
• ¾ cup vegetable stock
• 1 tbsp tomato paste
• Ingredients for flavourings
• 3 garlic cloves (minced)
• ½ tsp grated ginger
• 14 oz cherry tomatoes (canned or fresh)

Ingredients for curry spice blend

• 1 tsp garam masala
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp cinnamon
• ½ tsp cumin

How to prepare creamy spinach and chickpea curry

1. Heat the coconut oil in a pan and cook the diced onion until soft and translucent.
2. Add the garlic, ginger and cherry tomatoes, and cook for about 2 minutes until fragrant.
3. Stir in the garam masala, curry powder, turmeric, cinnamon and cumin along with the tomato paste.
4. Add the chickpeas, coconut milk and vegetable stock.
5. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes until the curry thickens.
6. Add the fresh spinach at the very end and stir gently until just wilted.
7. Serve hot with basmati rice or naan bread for a comforting, balanced meal.

This creamy spinach and chickpea curry is an easy way to bring more vegetables into everyday meals without losing comfort or flavour. Lightly spiced and nourishing, it works well for both quick weeknight dinners and relaxed weekend cooking.