This easy Chickpea and Spinach Curry is a healthy, vegan, and flavour-packed meal ready in just 30 minutes! Perfect for a quick weeknight dinner or meal prep.
I’m practically racing against the clock here in BC to get the last of my cozy, comforting, and downright delicious meals out on the blog before I go full-on summer mode. I mean, spring has already sprung, and people are definitely walking around in shorts and t-shirts—while I’m still over here (shamelessly) dreaming about this chickpea and spinach curry I could honestly eat every day of the year.
Maybe it’s the Ontario in me. Or maybe it’s the fact that my parents are currently sending me videos of ice storms from back home. Either way, my brain doesn’t care. All it wants is chickpea and spinach curry. And who am I to stop it?!
This vegan curry recipe is super easy to make, but it tastes like something that came straight from the Indian restaurant down the road. It’s best served with some steamed rice or naan to soak up all the delicious flavours (which, by the way, will make your house smell so good, your neighbors might come a-knockin’). Loaded with spinach and chickpeas, it’s healthy, satisfying, and seriously crave-worthy—a perfect meal for any night of the week.
And I’m even willing to bet that you can throw it together faster than it would take the delivery guy to get to your door anyway. SO, REALLY…there’s only one thing left to do…
Just don’t say I didn’t warn you: you’ll be dreaming of this chickpea and spinach curry all year long. 😉
WHAT YOU’LL NEED TO MAKE SPINACH CHICKPEA CURRY
This chickpea and spinach curry is packed with wholesome ingredients that come together to create a flavourful, comforting dish I just know you’re going to love. Below is a breakdown of each ingredient so you know exactly what’s going into it:
- Chickpeas: The star of this dish! They’re not only a great source of plant-based protein, but they also bring a nutty, slightly creamy texture to the curry. You can use canned chickpeas for convenience or cook dried chickpeas if you prefer.
- Spinach: Adds a burst of colour and a rich source of vitamins like Vitamin A, C, and K. Fresh spinach works wonderfully in this curry, but frozen spinach is a great alternative if you’re short on time. Both will wilt nicely and infuse the curry with a hearty, earthy flavour.
- Onion: A classic base for curries, onions bring sweetness and depth of flavour. When sautéed, they caramelize slightly, adding a rich layer of flavour that enhances the overall dish. White or yellow onion work best in this recipe.
- Garlic: A must in any curry! It adds an aromatic, savory bite that complements the other spices. Fresh garlic will infuse the curry with its pungent flavour, making it an essential ingredient for creating that crave-worthy taste.
- Ginger: Gives the curry a bit of zing and warmth. It balances the richness of the coconut milk and adds a bit of heat without being overpowering. Fresh or ground ginger work well in this recipe.
- Tomatoes: Provide a slight tanginess and a rich base for the curry sauce. They also contribute to the overall texture, helping to create a sauce that’s thick and satisfying.
- Coconut Milk: The key to making this curry rich and creamy without any dairy. It adds a subtle sweetness and a silky texture that coats the chickpeas and spinach beautifully. Plus, it balances out the spices perfectly!
- Cumin: Adds an earthy, warm flavour to the curry. It’s a staple in many Indian dishes and gives this curry a slight smokiness that’s comforting and bold.
- Ground Coriander: Adds a mild, citrusy flavour that pairs perfectly with cumin. It adds brightness to the curry while balancing out the heavier spices.
- Turmeric: What gives this curry its gorgeous golden colour, as well as a warm, slightly bitter flavour. It’s also known for its anti-inflammatory properties, making this curry not just tasty, but nutritious too!
- Garam Masala: A fragrant spice blend that adds complexity and warmth. Gives your curry a rich, aromatic flavour and a bit of sweetness that balances the savory ingredients.
- Smoked Paprika: Brings a subtle smokiness to the curry, adding depth and a slight earthy flavour. It’s perfect for creating a warm, comforting vibe in this dish.
- Salt: Essential to bring out all the flavours in the curry. It helps to balance the richness of the coconut milk and the depth of the spices.
- Pepper: Adds a mild heat and a sharp, peppery bite. It enhances the flavours of the curry and pairs well with the other spices, making it a must for any curry.
- Red Pepper Flakes (optional): If you like a little extra heat, red pepper flakes are the way to go! They add a kick of spice without overpowering the dish, making it perfect for those who want to turn up the heat just a little.
- Lemon Juice: A squeeze of fresh lemon juice adds a touch of brightness and tanginess, which helps to balance the richness of the coconut milk and deep flavours of the curry. It gives a fresh pop that lifts the dish.
- Olive or Coconut Oil: You’ll need oil to sauté the aromatics. Coconut oil adds a subtle coconut flavor that complements the curry, while olive oil gives a neutral base if you prefer a milder taste.
HOW TO MAKE CHICKPEA AND SPINACH CURRY (KEY TIPS)
You can find full instructions for how to make this spinach and chickpea curry in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh or high-quality canned chickpeas. For the best texture, opt for high-quality canned chickpeas, or cook dried chickpeas yourself. If you’re using canned chickpeas, be sure to drain and rinse them to remove any excess salt or preservatives.
- Sauté the aromatics. Don’t rush the sautéing process! Take your time to cook the onion, garlic, and ginger (if using fresh) until they’re golden and fragrant. This step builds the foundation of flavour for your curry, so don’t skip it or cut it short.
- Balance the spices. The magic of this curry comes from its spice blend. Don’t be afraid to adjust the spices according to your taste. If you like more heat, increase the red pepper flakes or add some cayenne. If you prefer a more earthy flavour, you can add extra cumin or coriander.
- Use fresh spinach if you can. Fresh spinach is ideal for this recipe since it wilts down nicely and provides a vibrant green colour. However, if you’re using frozen spinach, make sure to thaw it completely and squeeze out any excess water to prevent your curry from becoming watery.
- Simmer gently. Once everything is in the pot, let your curry simmer gently. This will allow the flavours to meld together. If you cook it on too high of a heat, the coconut milk can break or curdle, and the spices won’t have time to fully infuse the dish.
- Season again at the end. Always taste your curry at the end and adjust the seasoning. A squeeze of lemon juice or a pinch of salt at the end can make all the difference in brightening up the flavours in the final dish.
- Serve with the right sides. For the best experience, serve your curry with steamed rice or warm naan to soak up all the rich, flavourful sauce. The rice will absorb the curry’s spices, while the naan is perfect for dipping!
- Garnish for extra flavour. While not essential, garnishing your curry with some fresh cilantro or a sprinkle of crushed cashews can add a beautiful texture and fresh pop of flavour.
FREQUENTLY ASKED QUESTIONS
Start by draining and rinsing the chickpeas thoroughly to remove any excess sodium or liquid from the can. This will help ensure your curry doesn’t turn out too salty or watery. Once they’re ready, add the chickpeas to your curry during the simmering stage, after the onions, garlic, and spices have been sautéed, and the base of your curry is simmering with tomatoes and coconut milk. Let the chickpeas cook in the curry for 10-15 minutes, giving them enough time to absorb the spices and flavours, but without overcooking them. Since they’re already cooked, they don’t need a long cooking time, so they’ll easily soften and soak up the delicious curry sauce. This method ensures a quick, satisfying, and flavour-packed curry without needing to cook dried chickpeas from scratch.
No, you don’t need to peel chickpeas for curry. Whether you’re using canned or cooked chickpeas, the skins can stay on. In fact, the skins help to retain the shape and texture of the chickpeas, which adds to the heartiness of the curry. However, if you’re using dried chickpeas, you may notice a slightly thicker skin, but it will soften during the cooking process. If you prefer a smoother texture, you can peel the chickpeas, but it’s not necessary for most curry recipes. The skins won’t interfere with the flavour or the final dish, and leaving them on actually makes the prep quicker and easier! Plus, they add a bit of extra fiber, which is a bonus.
When making chickpea and spinach curry, it’s best to add the spinach towards the end of cooking. Since spinach wilts down quickly, you want to add it after the curry has simmered and the chickpeas have absorbed the flavours of the spices. Stir in the fresh or thawed frozen spinach about 5-7 minutes before serving, just enough time for it to soften and blend into the curry. If you’re using fresh spinach, it will cook down significantly, so you can add a generous amount. This way, you preserve the vibrant green colour and the spinach’s nutritional value while ensuring it doesn’t overcook and lose its flavour.
To thicken chickpea curry, there are a few simple methods you can use depending on your preferred texture. One of the easiest ways is to simmer the curry uncovered for a little longer, allowing the liquid to reduce and concentrate. This naturally thickens the sauce without altering the flavour too much. If you want a richer, creamier texture, you can mash a portion of the chickpeas directly in the curry. This releases their starch and helps thicken the sauce. You can also stir in a slurry of cornstarch or arrowroot powder mixed with water, which will thicken the curry without changing its flavour. Lastly, if you want to add a bit of body without altering the taste, ground almonds or cashews can be added for a creamy, thickening effect.
Chickpea and spinach curry can typically last about 3 to 4 days in the fridge when stored in an airtight container. To maximize freshness, make sure it’s fully cooled before refrigerating. The flavours of the curry will continue to meld and deepen as it sits, so it might even taste better the next day!
If you’re looking to keep it for longer, you can freeze the curry for up to 3 months. Just be sure to let it cool completely before freezing, and store it in an airtight container or freezer bag. When reheating, add a splash of water or coconut milk to bring back its creamy consistency.
MORE GREAT COMFORT FOOD
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CHICKPEA AND SPINACH CURRY
Ingredients
- 1 tbsp Coconut Oil or Extra Virgin Olive Oil
- 1 small Onion finely chopped
- 3 Cloves Garlic minced
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1 tsp Ground Coriander
- ½ tsp Smoked Paprika
- ½ tsp Red Pepper Flakes optional, adjust to taste
- ½ tsp Ground Ginger
- 1 (14oz.) can Diced Tomatoes
- 1 (15 oz.) can Chickpeas drained and rinsed
- ½ cup Coconut Milk
- 3 cups Fresh Spinach (or 1 ½ cups frozen)
- ½ tsp Salt adjust to taste
- Freshly Ground Black Pepper
- Juice of 1/2 a Lemon
- Fresh Cilantro optional, chopped, for garnish
FOR SERVING
- Quinoa
- White Rice
- Brown Rice
- Naan
Instructions
- Heat oil in a large pan over medium heat. Add the chopped onion and cook until soft (about 3-4 minutes).
- Stir in the minced garlic and cook for another minute.
- Stir in ground cumin, turmeric, coriander, garam masala, smoked paprika, red pepper flakes, and ground ginger. Cook for 30 seconds to toast the spices.
- Pour in the diced tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes break down and thicken slightly.
- Stir in chickpeas, coconut milk, salt, and black pepper. Let simmer for 10 minutes so the flavours meld together.
- Add fresh spinach and cook until wilted (about 2 minutes). If using frozen spinach, cook for an additional 3-4 minutes. Squeeze in fresh lemon juice to brighten the flavours. Adjust seasoning if needed. Garnish with fresh cilantro and serve with rice, quinoa, or warm naan.
Video
Notes
Nutrition
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