Spinach & Chickpea Curry Recipe is creamy, spiced, and hearty—a comforting one-pan dish packed with flavor, greens, and plant-based protein.
Ingredients You’ll Need
Simplicity makes Spinach & Chickpea Curry shine—each ingredient plays a key role in layering flavors, textures, and aromas. Gather these pantry and produce staples to create a nourishing dish that bursts with color and taste.
- Olive oil: Gives the base a silky richness and helps all the aromatics soften and bloom with flavor.
- Onion: A must for any curry, it provides a sweet, deep background to the sauce.
- Garlic: Adds bold, pungent depth—don’t skimp!
- Ginger: Lends warmth and a touch of heat for a truly authentic flavor profile.
- Curry powder: Brings all those beautiful, aromatic spices together in one handy blend.
- Cumin: Enhances the earthy, toasty notes that make this curry feel cozy and comforting.
- Canned chickpeas: Hearty, protein-packed, and they soak up all that lovely curry flavor.
- Canned diced tomatoes: Give the curry its vibrant color and subtle tang—opt for no salt added if you like controlling sodium.
- Coconut milk: Makes the sauce luxuriously creamy and ties all the spices together.
- Fresh spinach: Adds freshness, color, and a pop of nutrition—baby spinach wilts quickly but packs a punch!
- Salt and pepper: Essential for seasoning just right; taste as you go.
- Fresh cilantro: For garnish, it brightens the whole dish right before serving.
How to Make Spinach & Chickpea Curry
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated ginger. Stir regularly and let everything cook for 3 to 4 minutes, until the onion is soft and translucent. This step builds a beautifully fragrant foundation for your Spinach & Chickpea Curry, promising layers of flavor in every bite.
Step 2: Toast the Spices
Sprinkle in the curry powder and cumin, stirring gently until fragrant—about 30 seconds to a minute. This quick toasting wakes up the spices, helping them release their full depth and aroma, so your Spinach & Chickpea Curry tastes like it’s been simmering for hours.
Step 3: Simmer with Chickpeas, Tomatoes, and Coconut Milk
Pour in the drained chickpeas, diced tomatoes (with their juices), and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer and let it cook uncovered for 10 to 15 minutes. Watch as the sauce thickens and turns a glorious, golden-orange shade—this is when all those flavors meld and mingle together.
Step 4: Add Spinach and Season
Toss in the fresh spinach, handfuls at a time. The heat will wilt it almost instantly, turning it silky and vibrant. Season your Spinach & Chickpea Curry with salt and pepper, tasting and adjusting so every spoonful is perfectly seasoned.
Step 5: Finish and Garnish
Once the spinach is wilted and the sauce has thickened to your liking, turn off the heat. Ladle the curry into bowls and shower it with fresh chopped cilantro. The leafy garnish provides a fresh, herby contrast that makes every serving stand out.
How to Serve Spinach & Chickpea Curry
Garnishes
A generous flourish of chopped cilantro is the classic finishing touch for Spinach & Chickpea Curry, adding color and a burst of freshness. If you’re feeling fancy, swirl in a spoonful of coconut cream for extra richness, or sprinkle on some toasted cashews or sesame seeds for added crunch and nutty aroma.
Side Dishes
The best partners for Spinach & Chickpea Curry? Fluffy basmati rice or warm naan bread are both outstanding. Rice soaks up every drop of the creamy curry, while naan is perfect for scooping. For a lighter option, try it with cauliflower rice or millet, or add a crisp cucumber salad on the side for extra freshness.
Creative Ways to Present
Give your Spinach & Chickpea Curry an exciting twist by serving it in a bread bowl, on top of baked potatoes, or stuffed inside toasted pita pockets. You can also spoon it over roasted sweet potatoes or even use it as a filling for savory crepes or wraps—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Spinach & Chickpea Curry makes a fantastic leftover, as the flavors deepen after resting in the fridge. Store any cooled leftovers in an airtight container for up to four days. Simply portion it out and your busy weekday lunches or dinners are taken care of.
Freezing
For longer storage, freeze Spinach & Chickpea Curry in individual containers for up to two months. Thaw overnight in the fridge before reheating. Just be aware that the spinach may lose some of its bright green color, but the flavor remains just as vibrant.
Reheating
To reheat, pour the curry into a saucepan and warm gently over medium-low heat, stirring occasionally. If the sauce seems a little thick, add a splash of coconut milk or water. You can also microwave single servings—just cover the dish and heat in 1-minute bursts, stirring in between.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well in Spinach & Chickpea Curry and is especially handy for last-minute meals. Just thaw and squeeze out excess water before stirring in at the end—your curry will still have a wonderful color and flavor.
Is this curry spicy?
The base recipe is quite mild, so it’s family-friendly. However, you can easily increase the heat by adding a pinch of chili flakes, cayenne pepper, or even a fresh chopped chili when sautéing the aromatics, tailoring the spice level to your taste.
Can I use a different type of bean?
Yes! While chickpeas are classic, you can substitute with white beans or even lentils for a different texture and flavor. Just make sure they’re cooked and drained before adding to your Spinach & Chickpea Curry.
Does this curry work for meal prep?
It’s perfect for meal prep! Spinach & Chickpea Curry keeps well in the fridge and its flavors only get better as they have more time to meld. Package portions with rice or your favorite grain for ready-to-go lunches all week.
What if I don’t have coconut milk?
If you’re out of coconut milk, you can substitute with a mix of heavy cream and a splash of water, or try cashew cream for a non-dairy alternative. Keep in mind that coconut milk gives the curry its signature richness, but these swaps will still yield a delicious meal.
Final Thoughts
I hope you feel inspired to bring Spinach & Chickpea Curry into your kitchen soon—its creamy, comforting flavors are guaranteed to win hearts at the table. Whether you’re introducing someone to curries or seeking a nourishing weeknight win, this recipe is sure to become a new favorite!
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Spinach & Chickpea Curry Recipe
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegan
Description
Spinach & Chickpea Curry Recipe is creamy, spiced, and hearty—a comforting one-pan dish packed with flavor, greens, and plant-based protein.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
Canned & Fresh Produce
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 4 cups fresh spinach
For Seasoning & Serving
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger, and cook for 3–4 minutes, stirring often, until the mixture is fragrant and the onion is softened.
- Add the spices: Sprinkle in the curry powder and ground cumin. Stir constantly for about 1 minute until the spices bloom and become aromatic, infusing the oil and aromatics with flavor.
- Simmer with chickpeas and tomatoes: Add the rinsed and drained chickpeas, diced tomatoes (with their juices), and coconut milk to the pan. Stir well. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, so the sauce thickens slightly and flavors meld.
- Add spinach and season: Stir in the fresh spinach, letting it wilt into the curry for 2–3 minutes. Season the curry with salt and pepper to taste, adjusting as needed.
- Finish and serve: Spoon the hot curry into bowls. Top with fresh cilantro. Serve immediately, paired with steamed rice or warm naan for a complete meal.
Notes
- If you prefer, use baby spinach for extra tenderness.
- Feel free to swap in kale or Swiss chard for spinach, adjusting the cooking time as needed.
- For extra heat, add a pinch of cayenne or chopped fresh chilies with the spices.
- This recipe is great for meal prep—the flavors improve as it sits.
- Canned coconut milk yields the creamiest result; avoid ‘lite’ if you want extra richness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Indian-inspired