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.
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.
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More 30 Minute Meal Ideas
Chickpea and Spinach Curry
- 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
- 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.
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