This Chickpea Spinach Curry is a wholesome, plant-based dish that comes together quickly with pantry staples and fresh ingredients. Featuring tender chickpeas simmered in a creamy, spiced tomato and coconut sauce with wilted spinach, it’s a satisfying vegan meal that’s perfect for any night of the week.

Why You’ll Love This Recipe

Quick and simple to prepare in under 30 minutes
Made with healthy, plant-based ingredients
Packed with protein, fiber, and iron
Warm, aromatic spices bring deep flavor
Ideal for meal prep and leftovers
Easily customizable with different vegetables or proteins

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Coconut oil
Yellow onion
Garlic cloves
Fresh ginger
Curry powder
Ground cumin
Turmeric
Garam masala
Canned diced tomatoes
Canned chickpeas
Coconut milk
Fresh spinach
Salt
Optional: cayenne pepper for added spice

Directions

Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add curry powder, cumin, turmeric, and garam masala. Stir well and toast the spices for 1-2 minutes.
Pour in the diced tomatoes and stir to combine. Let the mixture simmer for 3-4 minutes.
Add the drained chickpeas and coconut milk. Stir well and bring the mixture to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally.
Add the spinach and stir until wilted, about 2-3 minutes.
Season with salt to taste and add cayenne pepper if desired.
Serve hot with rice, quinoa, or flatbread.

Servings and Timing

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Variations

Use kale, Swiss chard, or collard greens instead of spinach
Add cubed tofu or tempeh for extra protein
Include other vegetables such as bell peppers, zucchini, or sweet potato
Use light coconut milk for a lower-fat version
Adjust spice levels by increasing or omitting the cayenne

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the cooled curry in freezer-safe containers for up to 3 months.
Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or coconut milk if the curry has thickened too much.

FAQs

What can I serve with chickpea spinach curry?

Serve it with basmati rice, brown rice, quinoa, or flatbreads like naan or roti for a complete meal.

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors develop. It’s perfect for meal prep.

Can I use frozen spinach instead of fresh?

Yes, thaw the frozen spinach and squeeze out any excess water before adding it to the curry.

Is this recipe spicy?

It has a mild warmth from the spices, but you can increase the heat with cayenne or chili flakes.

Can I use dried chickpeas?

Yes, soak and cook dried chickpeas in advance. You’ll need about 1.5 cups of cooked chickpeas for this recipe.

Is this dish gluten-free?

Yes, this curry is naturally gluten-free. Just ensure any accompaniments like bread are also gluten-free if needed.

Can I substitute the coconut milk?

You can use cashew cream, almond milk, or soy milk, though the flavor and texture will vary.

How can I thicken the curry?

Let the curry simmer uncovered to reduce the liquid. You can also mash some chickpeas to naturally thicken the sauce.

Can I add other legumes?

Yes, lentils or white beans can be added or substituted for chickpeas for variety.

How long does it last in the fridge?

Stored properly, the curry lasts up to 4 days in the refrigerator.

Conclusion

This Chickpea Spinach Curry is a quick, nourishing vegan meal packed with comforting spices and wholesome ingredients. Whether you’re looking for a simple dinner idea or a satisfying dish to batch-cook for the week, this recipe delivers big flavor with minimal effort.