Chickpea and Spinach Curry

This easy Chickpea and Spinach Curry is the perfect quick, healthy, and hearty dish to enjoy for dinner. Packed with aromatic spices, creamy coconut milk, and vibrant spinach, this vegan curry will satisfy your taste buds and fuel your body. It’s perfect for a mid-week meal or meal prep, and it can be made in just 35 minutes.

Why You’ll Love This Recipe

This Chickpea and Spinach Curry is not only delicious but also packed with nutrients. Chickpeas are high in protein and fiber, making this dish both filling and nutritious. The combination of spices like garam masala, curry powder, and turmeric gives it a rich, flavorful taste, while the coconut milk creates a creamy texture that balances out the heat. Whether you serve it with rice or quinoa, this dish is a wholesome and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon coconut oil

• 1 large onion or 2 regular onions, finely diced (optional for a thicker sauce)

• 3 garlic cloves, minced

• 400 grams cherry tomatoes, halved (about 2 punnets)

• 1 teaspoon garam masala

• 1-1½ teaspoon curry powder (add more for heat)

• ½ teaspoon turmeric

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cardamom

• ½ teaspoon ground cumin

• ½ teaspoon sea salt, plus more to taste

• ½ teaspoon grated ginger

• 1 tablespoon tomato paste

• 480 grams cooked chickpeas (or 2 cans, drained)

• 200 ml coconut milk (half a 400ml can)

• ¾ cup vegetable stock or water

• 3 cups baby spinach

• 1 teaspoon chili flakes or diced green chilies (optional, for serving)

Directions

1. Heat the coconut oil in a heavy-based pot over medium heat. Add the diced onion and cook for 3-5 minutes, until it becomes soft.

2. Add the minced garlic and halved tomatoes to the pot. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for an additional 2 minutes.

3. Stir in the chickpeas, ensuring they are well-coated with the spices. Pour in the coconut milk and vegetable stock, and bring the mixture to a boil.

4. Once boiling, reduce the heat to low and let the curry simmer uncovered for about 25-30 minutes, or until the sauce thickens and becomes creamy.

5. Add the baby spinach to the curry and stir until it wilts. Remove from heat.

6. Serve the curry with a sprinkle of chili flakes or diced green chilies, and pair it with rice or quinoa.

Servings and Timing

• Servings: 4 (easily stretches to 6 servings with rice or quinoa)

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

• Use canned tomatoes: If fresh tomatoes aren’t available, substitute with a 400g (14 oz) can of chopped tomatoes. The flavor will be slightly more acidic, but it will still taste great.

• Spicy version: Increase the amount of curry powder or add more chili flakes or diced green chilies to ramp up the heat.

• No coconut milk? Use a dairy-free cream or plant-based yogurt for a similar creamy consistency.

• Add extra veggies: Include other vegetables such as bell peppers, zucchini, or sweet potatoes for added nutrition and variety.

Storage/Reheating

• Storage: Store any leftover curry in an airtight container in the fridge for up to 3 days.

• Freezing: This curry freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months.

• Reheating: Reheat the curry on the stovetop over low heat, adding a splash of water or vegetable stock to adjust the consistency if needed.

FAQs

1. Can I use canned chickpeas?

Yes, canned chickpeas are a great time-saving alternative. Just drain and rinse them before adding them to the curry.

2. Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach can be used, though baby spinach is typically more tender and will cook faster.

3. How can I make this curry spicier?

To make the curry spicier, you can add more curry powder, chili flakes, or diced green chilies. Adjust to your desired heat level.

4. Is this curry gluten-free?

Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients.

5. Can I make this curry without coconut milk?

Yes, if you prefer, you can substitute the coconut milk with a dairy-free cream or plant-based yogurt for a creamy texture.

6. How long will leftovers last?

Leftovers can be stored in the fridge for up to 3 days, or they can be frozen for up to 3 months.

7. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used as an alternative. Just ensure it’s thawed and well-drained before adding it to the curry.

8. Can I add other vegetables to the curry?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, or carrots for more variety and nutrients.

9. Can I skip the onion for a quicker version?

Yes, you can skip the onion if you want to save time. However, the onion adds a lot of flavor, so you might want to replace it with some extra garlic or a bit more of the spices.

10. Can I use water instead of vegetable stock?

Yes, water can be used instead of vegetable stock. The flavor will be a bit milder, but the spices will still provide great taste.

Conclusion

This Chickpea and Spinach Curry is a quick, healthy, and comforting dish that brings together aromatic spices and creamy coconut milk for a delicious vegan meal. With minimal prep time and simple ingredients, it’s an ideal option for busy weeknights or meal prep. Whether you enjoy it with rice, quinoa, or just as is, this curry will become a go-to in your recipe rotation.