Easy Chickpea Spinach Curry Recipe (30-Minute, Vegan, Gluten-Free)

This easy chickpea and spinach curry with coconut milk is one of my go-to plant-based dinners when time is tight but I still want something nourishing and full of flavor. It comes together in under 30 minutes, using mostly ingredients you probably already have in your kitchen.

The chickpeas simmer in a creamy tomato coconut curry sauce, finished with a handful of spinach for freshness. For extra texture, I like to add a quick topping of crispy cumin-spiced chickpeas. It makes the dish feel a little more special with almost no extra effort.

It is naturally vegan and gluten-free, and very adaptable. When I make it for kids, I reduce the spice and sometimes leave out the greens, and it is still just as delicious. If you are trying to eat more plant-based meals, this is one of those recipes that you can come back to again and again.

If you're a fan of easy family friend plant based dishes have you tried these other favorites:

• Easy Eggplant Chili
• One-pan Lentil Dahl
• Longevity Soup (Inspired by the World's Blue Zones)
• Easy Tofu Bolognese with Mushrooms
• Fast Butter Bean Stew with Bell Peppers
• Easy Tahini Pasta
• Spicy Buddha Chickpea Bowl

Why You Should Make this Chickpea and Spinach Curry

This is the kind of recipe that proves simple food can still be really satisfying.

• It is quicker and healthier than takeaway and just as comforting.

• It is flexible and easy to adjust the spice level or add extra vegetables.

• It is budget-friendly since chickpeas are an affordable source of protein.

• It is great for batch cooking, doubles easily, and freezes well.

• It is family-friendly, mild, creamy, and easy to adapt for kids.

How to Make Chickpea and Spinach Curry

Find a full printable recipe card with measurements below.

This is a streamlined, no-fuss curry that builds flavor quickly.

Start by softening the onion in a little oil until translucent. Add the garlic, ginger, and spices, cooking for a minute or two until fragrant. This step is key for developing depth of flavor.

Stir in the chickpeas, canned tomatoes, coconut milk, and a small touch of sweetness from maple syrup or honey to balance the acidity. Let everything simmer gently for around 15 minutes until the sauce thickens slightly and the flavors come together.

At this point, stir through the spinach until wilted.

Or if you want to add the crunchy chickpea topping, fry the reserved ½ cup of chickpeas in a separate pan with cumin and sea salt.

Top the curry with the crunchy chickpeas, finely sliced red onion and fresh coriander leaves.

Variations

If you don’t have chickpeas, other canned white beans like cannellini or navy beans work well.

You can swap in different vegetables such as sweet potato, pumpkin, butternut squash, bell peppers, zucchini, green beans, or mushrooms, depending on what you have on hand.

If you want to try a different green, kale, Swiss chard, collard greens, or baby leaf spinach all work well instead of regular spinach.

Other legumes like lentils, black beans, or kidney beans can be used for a different texture and flavor.

To boost protein, try adding a fried egg, paneer cubes, tofu, or tempeh.

For extra flavor, finish the curry with a squeeze of lime or lemon, sprinkle with toasted coconut or chopped peanuts, or stir in a spoonful of peanut butter for a creamy, nutty twist.

Adjust the heat to your taste by adding fresh chili, chili flakes, or smoked paprika.

For serving, try it over quinoa, bulgur, or cauliflower rice instead of basmati, use it as a filling for wraps or tacos, or spoon it over baked potatoes or sweet potatoes for a comforting variation.

Pro Tips For Success

• For a super mild curry leave out the chili powder altogether. If you're a spice fan, feel free to add more.

• A great way to 'refresh' reheated or frozen food is to add fresh herbs. So remember to add them to the curry again when you re-heat it.

• Toast your spices lightly in the pan before adding onions to intensify the flavor.

• Use full-fat coconut milk for a richer, creamier sauce, or light coconut milk if you want it lower in calories.

• Drain and rinse canned chickpeas to remove excess sodium and improve texture.

• Add a squeeze of lemon juice or a dash of vinegar at the end to brighten the flavors.

• If the sauce is too thick, stir in a little water or vegetable broth to reach your desired consistency.

How To Serve

Obviously this is delicious with a big bowl of steamed basmati rice or some fluffy warm naan bread. Try it with my ever popular Coconut Rice.

Serve over quinoa, bulgur, or cauliflower rice instead of basmati. Or use as a filling for wraps or tacos. Spoon over baked potatoes or Baked Potato Toasts for a comforting twist.

If you're trying to keep it lighter and lower carb, this curry is honestly delicious served on its own in a bowl (with a generous helping of the sauce.) I also like to add some yoghurt for even more creaminess. Extra red pepper flakes or hot sauce too, for heat.

This is also great reheated the next day as a baked potato or sweet potato topping.

Frequently Asked Questions

Can I make this chickpea and spinach curry ahead of time?

Yes, it keeps in the fridge for up to 48 hours and freezes for up to 3 months. Reheat gently on the stove until piping hot.

Can I use frozen spinach instead of fresh?

Absolutely. Start with a small amount since frozen spinach is tightly packed, and stir in more as it wilts.

Can I make this curry spicier or milder?

Yes. Omit chili powder for a mild curry or add extra for heat. It’s very flexible depending on taste preferences.

What other vegetables can I add to this curry?

Sweet potatoes, potatoes, or other seasonal vegetables work well. You can also use kale or other leafy greens instead of spinach.

Can this curry be made nut-free and vegan?

Yes, it is naturally vegan and gluten-free. No nuts are needed unless you want to garnish with them for extra crunch.

Can You Freeze / Reheat Chickpea Spinach Curry

Yes you can! And curry is one of those dishes which can actually benefit from 24 hours since the flavors infuse nicely overnight.

It will keep in the fridge for 48 hours in an airtight container. In the freezer it will keep for 3 months.

To reheat, make sure the curry is completely defrosted.

Simply place in a medium saucepan on a medium heat until it's piping hot, stirring occasionally. Or microwave in a safe container in 30 second increments, stirring occasionally, until piping hot.

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