As the sun sets and the kitchen fills with inviting scents, there’s something undeniably comforting about a warm bowl of chickpea and spinach curry. This dish transports me to bustling streets of India, where the rich spices dance together, creating an aroma that lingers long after the last bite. It all started when I was in search of a quick, wholesome meal that wouldn’t sacrifice flavor. With a few pantry staples and fresh greens, this nutrient-packed vegan curry became my go-to in moments of culinary boredom.
What sets this chickpea and spinach curry apart is its heartiness paired with a creamy texture from coconut milk, making it a true crowd-pleaser—perfect for friends, family, or simply a cozy dinner at home. Whether you’re a seasoned chef or someone simply looking to swap out fast food for something homemade and healthy, this recipe brings comfort food to the next level without the fuss. So, grab your favorite spices and let’s create a dish that wraps you in warmth and flavor!
Why is Chickpea and Spinach Curry irresistible?
Rich, Creamy Delight: The radiant blend of coconut milk and spices creates a savory base that makes every bite a pleasure.
Quick and Easy: Perfect for busy weeknights, you can whip up this nourishing dish in under 30 minutes!
Healthy Comfort: Packed with protein and fiber, this dish satisfies cravings while staying wholesome.
Customizable Flavors: Adjust spices to your liking; whether you prefer mild or spicy, the choice is yours!
Crowd-Pleasing Meal: Loved by vegans and meat-eaters alike, it’s sure to impress everyone at your table.
Ditch the fast food and discover the joy of homemade goodness with this easy recipe!
Chickpea and Spinach Curry Ingredients
For the Base
• Coconut Oil (or Vegetable Oil) – Essential for sautéing and adds a rich flavor base; olive oil is a lighter alternative.
• Onion – Provides natural sweetness and depth; consider using shallots for a milder flavor.
• Garlic – Offers aromatic essence; fresh garlic is best for maximum flavor impact.
• Cherry Tomatoes (or Canned Diced Tomatoes) – Elements of acidity and sweetness; regular tomatoes can be a convenient substitute.
• Tomato Paste – Boosts tomato flavor and depth of the dish.
For the Spices
• Cumin – Delivers a warm, earthy flavor; essential for an authentic taste.
• Curry Powder – Provides a complex blend of spices that enhance the dish; adjust to your spice preference.
• Garam Masala – Adds a layer of warmth and aromatics; don’t skip this for true Indian flavor!
• Turmeric – Offers a beautiful golden hue and health benefits; essential for that classic curry color.
• Ground Cinnamon – Introduces a touch of warmth and sweetness; just a pinch elevates the flavor profile.
• Ground Cardamom – Adds an exotic note; perfect for those seeking a more complex taste.
For the Main Ingredients
• Chickpeas – A fantastic source of plant-based protein and fiber; canned is super convenient!
• Vegetable Stock – Enhances flavor and serves as the curry’s base liquid; opt for low-sodium for better control.
• Coconut Milk – Gives the curry its creamy texture; light coconut milk can make for a healthier version.
• Fresh Baby Spinach (or Frozen Spinach) – Packed with nutrients and adds a vibrant color; if using frozen, make sure to squeeze out excess water.
For Seasoning and Garnish
• Salt and Black Pepper – Fundamental for seasoning; adjust these to your personal taste preference.
• Fresh Cilantro – Adds a refreshing finish and color; a beautiful garnish that enhances presentation.
By gathering these ingredients, you’re just a few steps away from enjoying a delightful bowl of Chickpea and Spinach Curry that’s sure to become a favorite in your home!
How to Make Chickpea and Spinach Curry
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Heat Oil: In a large pan, warm 2 tablespoons of coconut oil over medium heat until it shimmers. The oil should be hot enough to sauté but not smoking.
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Sauté Onion: Add one diced onion and sauté until it becomes golden and translucent, about 5 minutes. This builds a flavorful base for the curry.
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Add Garlic and Tomatoes: Stir in 3 minced garlic cloves and 1 cup of halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes soften, releasing their juices and sweetness.
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Mix in Tomato Paste and Spices: Add 2 tablespoons of tomato paste along with 1 teaspoon each of cumin, curry powder, garam masala, turmeric, and a sprinkle of cinnamon and cardamom. Toast the spices for 1 minute to enhance their aromas.
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Incorporate Chickpeas and Liquids: Add 2 cans (about 30 ounces) of drained chickpeas to the pan. Stir well to coat them in spices, then pour in 1 cup of vegetable stock and 1 can (about 14 ounces) of coconut milk.
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Simmer: Bring the mixture to a gentle simmer. Cook for 15-20 minutes, allowing the sauce to thicken and all flavors to meld beautifully.
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Season: Taste and adjust seasoning with salt and black pepper as needed. Go slow; you can always add more!
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Add Spinach: Gently stir in 4 cups of fresh baby spinach and cook for an additional 1-2 minutes until wilted. The vibrant green adds both color and nutrition to the dish.
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Serve: Dish out the warm curry into bowls, garnishing with fresh cilantro. Enjoy with basmati rice, quinoa, or warm naan for a fulfilling meal.
Optional: Top with a squeeze of fresh lemon for added brightness!
Exact quantities are listed in the recipe card below.
Expert Tips for Chickpea and Spinach Curry
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Spice It Up: Adjust heat by adding diced green chilies or chili flakes to suit your taste. Start small; you can always add more!
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Choose Your Milk: If you’re looking for a lighter curry, use light coconut milk or unsweetened almond milk, keeping the creamy texture intact.
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Spinach Last: Always add fresh spinach at the end of cooking to preserve its vibrant color and essential nutrients. Overcooking can lead to a dull color.
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Storage Made Easy: For leftovers, refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months; simply reheat as needed.
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Experiment with Herbs: Fresh cilantro brightens the dish, but feel free to try parsley or mint for an unexpected twist in your chickpea and spinach curry!
How to Store and Freeze Chickpea and Spinach Curry
Fridge: Store leftover chickpea and spinach curry in an airtight container for up to 4 days. The flavors deepen and improve upon reheating, making this a delicious meal prep option.
Freezer: For long-term storage, portion the curry in freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat on the stovetop over low heat or in the microwave. Add a splash of water or vegetable stock to restore creaminess if needed.
Keep It Fresh: When storing, keep the curry covered to maintain its flavor and prevent it from absorbing other fridge odors.
Chickpea and Spinach Curry Variations
Feel free to get creative and personalize this dish to suit your taste buds!
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Spicy Kick: Add diced green chilies or a teaspoon of cayenne pepper for an extra burst of heat. Adjust the spice level to your preference; start small!
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Lentil Swap: Substitute chickpeas with lentils for an alternative protein source that also offers a unique texture in the curry. Both options are nutritious and filling.
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Leafy Green Twist: Use kale or Swiss chard instead of spinach for a different flavor profile. These greens bring their own deliciousness to the dish while adding nutritional variety.
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Nutty Flavor: Incorporate a handful of toasted cashews or almonds for a delightful crunch and nutty flavor that complements the creaminess of the curry beautifully.
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Herb-Infused: Experiment with fresh dill or parsley alongside cilantro for a fresh herbal twist. Each herb adds a unique flavor dimension and brightness to the curry.
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Coconut-Free Creaminess: If you prefer to skip coconut milk, use cashew cream or unsweetened almond milk for a lighter, yet still creamy, consistency that fits your dietary needs.
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Tropical Vibe: Stir in pineapple chunks or mango pieces during the last few minutes of cooking for a surprising sweet twist! This will elevate your curry to an exotic delight.
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Creamy Tomato Base: For a richer tomato flavor, replace some of the vegetable stock with tomato puree. This adds depth and a slightly different consistency to your curry.
With these variations, you can enjoy endless renditions of your beloved Chickpea and Spinach Curry!
What to Serve with Chickpea and Spinach Curry?
A warm bowl of chickpea and spinach curry is a delightful centerpiece, but pairing it with the right companions elevates the meal to a whole new level.
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Fluffy Basmati Rice: The subtle fragrance and fluffy texture of basmati rice soak up the curry’s rich flavors perfectly, creating a balanced bite.
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Warm Naan Bread: Soft and pillowy, naan is perfect for scooping up that luscious curry, making every mouthful a delightful mix of flavors. It’s an experience worth savoring!
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Quinoa Salad: A light, tangy quinoa salad with cucumbers and cherry tomatoes adds a refreshing contrast, enhancing the meal’s overall flavor profile.
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Cucumber Raita: This cooling yogurt-based dip complements the spices in the curry, offering a creamy texture that refreshes your palate between bites.
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Grilled Vegetable Medley: Charred veggies like zucchini, bell peppers, and eggplant add a nice crunch and smoky flavor, enriching the meal with a touch of earthiness.
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Chili Mango Chutney: A sweet and spicy chutney serves as a delightful condiment, bringing your chickpea and spinach curry to life with a fruity zing.
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Spiced Lentils: Rich and hearty lentils seasoned with cumin and coriander make a nutritious side that pairs wonderfully with the curry’s creaminess.
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Cilantro Lime Rice: Infused with zesty cilantro and lime, this rice dish seamlessly complements the Indian spices while adding a bright note to your plate.
These accompaniments will not only elevate your chickpea and spinach curry experience but also turn every meal into a delightful feast!
Make Ahead Options
These Chickpea and Spinach Curry are perfect for meal prep enthusiasts! You can chop the onions, mince the garlic, and even prepare the spice blend up to 24 hours in advance, storing them in airtight containers in the refrigerator to keep them fresh. Additionally, you can drain and rinse the chickpeas, and even measure out the coconut milk and vegetable stock—this prep will save you time on busy weeknights. When it’s time to cook, simply heat the oil, sauté the prepped ingredients, and follow the instructions to finish the dish. You’ll still enjoy that delicious, wholesome flavor while cutting back on time in the kitchen!
Chickpea and Spinach Curry Recipe FAQs
How do I choose the right chickpeas for this recipe?
Absolutely! For this chickpea and spinach curry, canned chickpeas are super convenient as they are already cooked and ready to use. If you prefer fresh, opt for dried chickpeas; soak them overnight and cook them until tender before adding them to the curry.
How can I store leftover chickpea and spinach curry?
Great question! Store leftover curry in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day or two, making it even more flavorful upon reheating.
Can I freeze chickpea and spinach curry?
Yes, indeed! To freeze, portion the curry into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of water or vegetable stock if necessary.
What if the curry is too spicy for my taste?
Not a problem! If your chickpea and spinach curry turns out spicier than you’d like, you can balance out the heat by whisking in a little more coconut milk or adding a spoonful of sugar or honey to tone it down.
Is this recipe suitable for those with dietary restrictions?
Very! This chickpea and spinach curry is vegan, gluten-free, and dairy-free, making it a wonderful option for different dietary needs. If you’re preparing it for someone with allergies, just double-check individual ingredient labels to ensure safety.
What can I do if I don’t have fresh spinach?
If fresh spinach isn’t available, you can use frozen spinach instead. Just make sure to thaw and squeeze out any excess water before adding it to the curry. This ensures your dish remains creamy without excess moisture.
Easy Chickpea and Spinach Curry for Ultimate Comfort Food
Ingredients
Equipment
Method
- In a large pan, warm 2 tablespoons of coconut oil over medium heat until it shimmers.
- Add one diced onion and sauté until it becomes golden and translucent, about 5 minutes.
- Stir in 3 minced garlic cloves and 1 cup of halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes soften.
- Add 2 tablespoons of tomato paste along with 1 teaspoon each of cumin, curry powder, garam masala, turmeric, and a sprinkle of cinnamon and cardamom. Toast the spices for 1 minute.
- Add 2 cans of drained chickpeas, 1 cup of vegetable stock, and 1 can of coconut milk. Stir well.
- Bring the mixture to a gentle simmer and cook for 15-20 minutes.
- Taste and adjust seasoning with salt and black pepper.
- Gently stir in 4 cups of fresh baby spinach and cook for an additional 1-2 minutes until wilted.
- Dish out the warm curry into bowls, garnishing with fresh cilantro.