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    Home » Dinner » 30 Minute Meals » Chickpea and Spinach Curry

    Chickpea and Spinach Curry

    Feb 1, 2021 · 8 Comments

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    This easy Chickpea and Spinach Curry with coconut milk is so simple and nourishing. On busy days it takes less than 30 minutes to make. And you may have lots of the ingredients you need in the kitchen already. It's vegan and gluten free too so no one is left out!

    Healthy protein packed chickpeas are lightly curried here in a creamy tomato coconut broth.

    Added to that are crispy cumin fried chickpeas, to give some texture and crunch.

    I should also say that kids love this curry - especially if you leave out the greens and dial down the heat.

    We're all trying to eat more plant based meals and this is one of my most popular vegan recipes! So much flavor and perfect if you're a fan of chickpeas.

    Why You Should Make this Chickpea and Spinach Curry

    • This is easier, healthier and more tasty than getting a takeout curry - the ultimate healthy comfort food.
    • It's so versatile. You can add more or less spices and heat depending on who is eating it.
    • For anyone watching their wallet, this meal is extremely economical too, since chickpeas are such an inexpensive source of protein.
    • It doubles up easily and is great to feed a crowd.
    • It also freezes really well, so can be made in advance and eaten on busy weeknights.

    How to Make Chickpea and Spinach Curry

    Find a full printable recipe card with measurements below.

    This is a pared back, quick and easy curry. So it couldn't be more simple.

    First fry the onion until it's soft. Next add the garlic, ginger and spices and stir until they're fragrant and really well mixed with the onion.

    Next add the chickpeas, canned diced tomatoes, coconut milk and dash of honey or maple syrup for sweetness.

    Simmer until the flavors incorporate nicely, around 15 minutes.

    You can stop here and just stir through the spinach if you're short of time.

    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 (sometimes called garbanzo beans), any other drained canned white beans work here, like navy beans or cannellini.

    You could also easily add in other vegetables - potatoes or sweet potatoes work well.

    What other vegetables can I use?

    If you don't like fresh spinach you could also use stemmed, chopped kale or any other leafy greens. This dish is also delicious without the greens, so if you don't have them or the kids don't like them, it's fine to just leave them out.

    Can I use frozen spinach in Chickpea and Spinach Curry?

    Yes you absolutely can use frozen spinach. It's definitely a convenient and cheaper option that fresh. Just remember that it is quite tightly packed when frozen. So start by stirring in 1 cup and then add more if needed.

    Tips For Making the best Chickpea and Spinach Curry

    • 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.

    How To Serve Chickpea and Spinach Curry

    Obviously this is delicious with a big bowl of steamed basmati rice or some fluffy warm naan bread.

    But 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.

    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.

    Pin This Chickpea and Spinach Recipe For Later

    Pinnable image with recipe title and large pot containing chickpea and spinach curry, topped with roasted chickpeas, sliced red onion and fresh cilantro leaves.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    More 30 Minute Meal Ideas

    • Easy Red Lentil Dahl
    • Easy Quinoa Caprese Salad
    • Creamy Skillet Tomato Spinach Chicken Breasts
    • Easy Creamy Pancetta & Mushroom Pasta

    Printable Recipe

    Chickpea and Spinach Curry

    This easy Chickpea and Spinach Curry with coconut milk is so simple and nourishing. When life gets too busy, it takes less than 30 minutes to make. And you may have lots of the ingredients you need in the kitchen already. It's vegan and gluten free too so no one is left out!
    5 from 6 votes
    Print Recipe Share Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 314 kcal

    Ingredients
     
     

    • 2 tbsp Vegetable Oil - divided
    • 1 Red Onion - finely chopped, plus extra for garnish (optional)
    • 2 cloves Garlic - finely grated
    • 1 inch Ginger - peeled and finely grated
    • 2 tsps Curry Powder
    • 1 tsp Chili Flakes - optional
    • 2 cans Canned Chickpeas/Garbanzo Beans - drained, with ½ cup reserved
    • 2 cans Chopped Tomatoes - 2 x 14.5 oz can
    • 1 can Coconut Milk
    • 1 dash Maple Syrup or Honey
    • ½ tsp Cumin
    • 5 oz Baby Spinach - 1 box = 5oz/150g
    • Sea Salt and Black Pepper
    • 5 stems Fresh Cilantro/Coriander - optional

    Instructions
     

    • In a heavy dutch oven, large skillet or pan, sauté the onion in the oil over a medium low heat, for around 10 minutes or until soft.
    • Add the garlic, ginger, curry powder and chili.
    • Stir until fragrant, for around a minute.
    • Add the chickpeas, canned tomatoes, coconut milk and honey/maple syrup. Season well.
    • Bring to a boil and turn to a low heat. Simmer for around 15 minutes to allow flavors to come together.
    • Meanwhile make some crispy chickpeas to top the curry. Note this step is totally optional - skip it if you don't have time!
    • In a small frying pan, heat the reserved 1 tbsp of oil. Sauté the reserved ½ cup chickpeas over a medium heat. Stir in the cumin and a sprinkle of sea salt. Cook until crispy, around 5-8 minutes.
    • Just before you serve the curry, stir through the baby spinach, until it's just wilted.
    • Serve the curry with crispy chickpeas, cilatnro and extra finely sliced red onion, if desired.

    Nutrition

    Calories: 314kcalCarbohydrates: 17gProtein: 5gFat: 28gSaturated Fat: 24gSodium: 346mgPotassium: 885mgFiber: 4gSugar: 7gVitamin A: 3810IUVitamin C: 33mgCalcium: 135mgIron: 7mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!

    This recipe has been shared with the #CookBlogShare community https://www.sewwhite.com/recipe-collections/midweek-meal-ideas/

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    Reader Interactions

    Comments

    1. Lesley says

      February 17, 2021 at 11:12 am

      5 stars
      What a great recipe, I love curry in pretty much any form. However, I love a simple vegetable curry and probably make that more than any other.

      Reply
    2. Kat (The Baking Explorer) says

      February 19, 2021 at 9:44 pm

      5 stars
      This looks delicious, some of my favourite flavours here!

      Reply
    3. Chloe Edges says

      February 20, 2021 at 7:58 pm

      5 stars
      I love the idea of adding crispy chickpeas as an other texture, can't wait to try!

      Reply
    4. Brenna says

      February 22, 2021 at 2:00 pm

      Delicious! Quick and simple!

      Reply
    5. Sisley White says

      February 24, 2021 at 1:37 pm

      5 stars
      This recipe is calling to me! What a beautiful dish. I can't wait to make it. Thank you for a great recipe and for joining up to #CookBlogShare.

      Reply
    6. Lou Gunstone says

      March 01, 2021 at 12:18 pm

      5 stars
      This looks and sounds delicious!... and is under 30mins! win-win 🙂

      Reply
    7. Jo Azern says

      March 09, 2021 at 1:18 pm

      5 stars
      So easy and completely delicious

      Reply
      • Jo Keohane says

        March 09, 2021 at 3:17 pm

        Thanks so much for your comment and so glad you liked it.

        Reply

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