Chickpea and Spinach Curry is a quick and flavorful dish that makes an easy weeknight meal. Ready in about 25 minutes, this curry is kid-friendly and perfect for beginners or anyone who wants a delicious meal without a lot of prep work!
If you like curry but feel intimidated by unfamiliar ingredients or tons of prep work, then this Spinach Chickpea Curry is for you! This delicious and flavorful dish is made with pantry staples and needs minimal prep work!
I absolutely love a good curry with rice. Nothing is quite as satisfying and hearty. And this chickpea curry definitely comes through. Plus it can be ready in as little as 25 minutes, so it's perfect for those busy weeknights when you don't have a ton of time.
I tested this recipe several times without the coconut milk, but for me, it didn't fully come together until I added it in. However, if you're not a fan, there are plenty of alternatives listed below.
This mild curry is kid-friendly, but you easily bump up the spice level by adding spicy curry powder, cayenne pepper, or a chopped chili pepper. Enjoy!
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Ingredient notes
- onion - ideally a medium-sized yellow or Vidalia onion, but really anything will do.
- garlic - the recipe calls for fresh garlic but if you only have powdered, a tablespoon or so will do.
- fresh ginger - as with the garlic, fresh is better, but a tablespoon of powdered ginger is also a fine substitute.
- cumin
- garam masala
- turmeric - This is what gives any curry its yellow color. If you don't have this at home, just add a little more curry powder.
- curry powder - If you only buy one spice, let it be this one! You can use mild, medium, or spicy, depending on your preference.
- salt - to enhance the flavors (leave it out if you're cutting back on sodium.)
- chickpeas - from a can, drained and rinsed.
- crushed tomatoes - canned tomatoes are ripe and flavorful all year long. If you have a bunch of really ripe tomatoes, you could chop them up as a substitute.
- fresh baby spinach - frozen also works.
- reduced-fat coconut milk - if you don't like coconut milk, another vegan cooking cream or plant milk could work. See the FAQs for more substitution ideas.
- water
- nutmeg - I always prefer freshly grated nutmeg over pre-ground because it loses flavor so quickly after it's been ground.
- cilantro - as an optional garnish.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Prep work: Finely dice the onion, mince the garlic, and grate the ginger. Drain and rinse the can of chickpeas. Set aside.
Add the onions to a skillet and cook over medium-high heat until the onions are translucent and aromatic. (3 to 5 minutes).
Add the garlic and ginger. Cook another minute.
Add the spices and stir to combine with the onions.
Add the chickpeas and stir until the chickpeas are coated with the seasoning.
Add the tomatoes, coconut milk, and water. Mix to combine.
Then add the spinach and gradually stir it into the curry as it wilts.
Reduce the heat to medium and simmer for about 15 minutes or until the curry reaches your desired consistency.
Taste to adjust seasonings. Garnish with cilantro and serve with rice and naan.
Hint: If you have the time and want to develop the flavors even more, add the spices one at a time letting each one cook for about a minute in between before adding the next spice.
Variations
Here are some ways to change up this curry dish.
- Spicy - add diced chili peppers with the onion. Or add cayenne pepper with the spices.
- Potatoes - peel, chop, and boil up a potato or sweet potato to add to this curry. Or see my recipe for Sweet Potato Chickpea Curry.
- Higher Protein - add chunks of tofu for even more protein. Check this Tofu Curry for ideas.
For more Vegan Curry Recipes, check out my other Indian-inspired recipes.
Equipment
For this recipe, you'll need a cutting board, knife, and large pot or skillet. A microplane or grater is also helpful for mincing the garlic and ginger.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve this Chickpea Spinach Curry with a side of basmati rice, or your favorite whole grain.
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week or the freezer for about 3 months.
Top tip
Feel feel to double this recipe for meal prep or freeze half for an easy meal you can reheat on a busy night.
FAQ
Definitely! 3 to 4 oz of frozen spinach is about all you'll need.
If you don't have coconut milk, you could try vegan cream, soy milk, or veggie broth. A half cup of vegan cream cheese and a ½ cup of water would also make a good substitute.
More vegan curry recipes
📖 Recipe
Chickpea and Spinach Curry
Equipment
Ingredients
- 1 medium onion
- 4 cloves garlic
- 1 inch fresh ginger
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 15 oz can of chickpeas
- 15 oz can of crushed tomatoes
- 3 cups fresh baby spinach
- 15 oz can of reduced fat coconut milk
- ½ cup water
Garnish
- cilantro
Instructions
- Prep work: Finely dice the onion, mince the garlic, and grate the ginger. Drain and rinse the can of chickpeas. Set aside.
- Add the onions to a skillet and cook over medium-high heat until the onions are translucent and aromatic. (3 to 5 minutes). Add the garlic and ginger. Cook another minute.
- Add the spices and stir to combine with the onions.
- Add the chickpeas and stir until the chickpeas are coated with the seasoning.
- Add the tomatoes, coconut milk, and water. Mix to combine. Then add the spinach and gradually stir it into the curry as it wilts.
- Reduce the heat to medium and simmer for about 15 minutes or until the curry reaches your desired consistency.
- Taste to adjust seasonings. Garnish with cilantro and serve with rice and naan.
Notes
- This recipe is oil-free, but you could use a drizzle of oil when you cook the onions if you prefer.
- If you have the time and want to develop the flavors even more, add the spices one at a time letting each one cook for about a minute in between before adding the next spice.
Nutrition
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Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Barbara Beachley says
Is 12 cups of water right? That seems like a ton of water given how few other ingredients there are
Julianne Lynch says
Whoops! That was a typo. should be 1/2 cup. The recipe card is updated now.
Lynda Benham says
12 cups water! Should that be 1/2?!😱
Julianne Lynch says
Yes! That was a typo. It should be 1/2 cup. The recipe card is updated now.
Kat says
Sounds very yummy, will plan to make it soon. Do you mean 1/2c water, rather than 12c?
Julianne Lynch says
Yes! That was a typo. It should be 1/2 cup. The recipe card is updated now.
allison says
Do you mean 1/2 cup water? It currently says 12 cup which seems like a lot of water.
Brent says
Yes, 1/2 cup of water.
This recipe is absolutely wonderful. Even my carnivorous friends like it! Thank you, Julianne!
Julianne Lynch says
Thanks so much! I'm glad you caught my mistake. The recipe card is updated now.
Keri Alletson says
Beat my expectations - I fed this to a foodie (meat-eater) with Basmati & Naan - we both loved it! Rich, flavourful & satisfying, but still feels healthy. I used slightly less than the half-cup of water as the tomatoes made it look quite "liquid" and it became a lovely thick texture in the last step.
Julianne Lynch says
Amazing! I'm so you both liked it!
Sammi says
This looks like a yummy and simple recipe! I'm new to eating this way though and am wondering if I could make this using lentils or tofu in the place of the chickpeas?
Would it still taste good using either of these? Thanks for your reply!
Julianne Lynch says
Sure! I think those would both make easy substitutes. I would saute the tofu before adding it to the curry.