If you’re craving a dish that feels like a warm hug on a plate, this Chickpea Spinach Curry Recipe is exactly what you need. It’s a luscious, comforting curry packed with bold spices, creamy coconut milk, nutrient-rich chickpeas, and vibrant fresh spinach. Perfect for a cozy weeknight dinner or an impressive dish for friends, this recipe brings together simple ingredients that transform into a magical, satisfying meal every time. It’s easy to make, incredibly flavorful, and just the right balance of hearty and fresh.
Ingredients You’ll Need
This Chickpea Spinach Curry Recipe is all about combining straightforward, wholesome ingredients that each play a key role in the dish’s incredible flavor and texture. From the fragrant spices to the creamy coconut milk and fresh greens, every element counts.
- Olive oil: Provides the perfect base for sautéing and adds a smooth richness.
- Yellow onion: Adds sweetness and depth when caramelized at the start.
- Garlic cloves: Infuses the curry with aromatic warmth and a punch of flavor.
- Garam masala: A cozy blend of spices that forms the curry’s heart.
- Ground cumin: Brings earthiness and a subtle smoky note.
- Kosher salt: Elevates all the natural flavors in the dish.
- Turmeric powder: Adds bright color and a gentle, earthy bitterness.
- Ground black pepper: Adds a sharp, spicy edge to balance the creaminess.
- Crushed tomatoes: Create a rich, tangy base for the curry sauce.
- Coconut milk: Brings creaminess and a subtle coconut sweetness that perfectly balances the spices.
- Chickpeas: Heart-healthy protein that makes this curry hearty and filling.
- Fresh baby spinach: Adds vibrant color, freshness, and a nutritious boost.
- Optional parsley or cilantro: For a bright, fresh garnish that livens up the dish.
How to Make Chickpea Spinach Curry Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a pot or Dutch oven over medium-high heat. Once it’s nice and hot, toss in the diced yellow onion and sauté it for about 5 minutes. Keep stirring occasionally so it cooks evenly and releases its natural sweetness—this step lays the foundation for the curry’s flavor.
Step 2: Add the Garlic and Spices
Next, add the minced garlic and cook it for just 1 minute until fragrant. Then sprinkle in the garam masala, ground cumin, kosher salt, turmeric powder, and black pepper. Stir continuously for about 30 seconds to toast the spices gently and release their irresistible aromas. This moment really wakes up the flavor profile of your curry.
Step 3: Simmer with Tomatoes
Pour in the crushed tomatoes, making sure to scrape the bottom of the pot to lift all those flavorful bits of spice. Turn up the heat until the tomatoes gently boil, then lower the flame and let the mixture simmer for 3 minutes. This helps the sauce thicken slightly and marry the flavors beautifully.
Step 4: Add Coconut Milk and Chickpeas
Now, stir in the creamy coconut milk and the drained chickpeas. Bring everything back to a simmer and let it gently bubble for 8 more minutes. This step softens the chickpeas and lets the flavors soak into every bite. The coconut milk adds an irresistibly silky texture that turns this curry into a comfort classic.
Step 5: Fold in the Spinach
Remove the pot from heat and immediately stir in the fresh baby spinach. It will wilt quickly, adding a gorgeous pop of green and fresh flavor. This is what makes this curry feel light and vibrant, balancing the richness of the sauce perfectly.
Step 6: Ready to Serve!
Your Chickpea Spinach Curry Recipe is now ready to be enjoyed. Serve it piping hot alongside fluffy rice or warm naan bread to soak up every bit of that flavorful sauce.
How to Serve Chickpea Spinach Curry Recipe
Garnishes
A sprinkle of fresh parsley or cilantro on top can brighten the dish with a hint of herbal freshness. A dollop of yogurt adds a cooling contrast, especially if you love a little creaminess with more spice.
Side Dishes
This curry pairs beautifully with basmati rice or steamed jasmine rice, which helps soak up the luscious sauce. Naan or roti also work wonderfully for dipping. For a lighter side, crisp cucumber salad balances the warm spices with its refreshing crunch.
Creative Ways to Present
Serve your Chickpea Spinach Curry Recipe in bread bowls for a fun and rustic twist. You could also turn it into a hearty wrap filling with some rice and chutney tucked inside a warm flatbread. For an elegant touch, garnish with toasted nuts like cashews or almonds for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and prevent the flavors from mingling with other foods. It tastes even better the next day after the flavors have had time to meld.
Freezing
You can freeze leftover Chickpea Spinach Curry Recipe in a freezer-safe container for up to 3 months. When freezing, leave out the fresh spinach and stir it in after thawing and reheating for the best texture and color.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Avoid boiling the curry again as it can affect the coconut milk’s texture. Microwave reheating is fine too; just cover the dish and reheat in short bursts, stirring in between.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain the spinach well before adding it to the curry so the sauce doesn’t get watery. Adding it in at the end as fresh spinach is great, but frozen works just fine if that’s what you have on hand.
Is this recipe vegan?
Yes! This Chickpea Spinach Curry Recipe is completely plant-based, using coconut milk for creaminess instead of dairy. It’s perfect for anyone following a vegan or vegetarian diet.
Can I adjust the spice level?
Definitely. You can add a pinch of cayenne pepper or a chopped green chili to bring extra heat, or keep it mild by reducing the black pepper and garam masala slightly. It’s very adaptable to your taste preferences.
What can I substitute for coconut milk?
If you don’t have coconut milk, you can use a creamy plant-based milk like cashew or almond milk, but expect a slight change in flavor and texture. For a richer curry, a bit of blended silken tofu or yogurt (if not vegan) can work too.
How long does it take to cook this curry?
This dish comes together fast, with about 8 minutes of prep and 20 minutes of cooking time. It’s ideal for busy days when you want a nutritious and tasty meal without a long wait.
Final Thoughts
There’s nothing quite like the cozy feeling of a homemade Chickpea Spinach Curry Recipe to brighten your day and satisfy your appetite. It’s simple, wholesome, and packed with vibrant flavors that never get old. Whether you’re cooking for dinner or meal prepping for the week, this recipe is a reliable, delicious winner that you’ll turn to again and again. Go on and give it a try—you’re going to love every comforting spoonful!
Print
Chickpea Spinach Curry Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This Chickpea Spinach Curry is a flavorful and nutritious vegan dish perfect for a quick weeknight dinner. Packed with aromatic spices, creamy coconut milk, and wholesome chickpeas, this curry is both comforting and easy to prepare. Serve it with rice or naan for a satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1 can (14 ounces) crushed tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 can (15 ounces) chickpeas, drained and rinsed
- 5 ounces fresh baby spinach
Optional Garnish
- Fresh parsley or cilantro
Instructions
- Heat the Oil and Sauté Onion: Heat the olive oil in a pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced onion and sauté for 5 minutes, stirring occasionally until the onion becomes translucent and soft.
- Add Garlic and Spices: Add the minced garlic and sauté for 1 minute until fragrant. Then stir in the garam masala, ground cumin, kosher salt, turmeric powder, and ground black pepper. Cook while stirring continuously for 30 seconds to release the spices’ flavors.
- Add Crushed Tomatoes and Simmer: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot. Increase the heat slightly until the tomatoes begin to gently boil, then reduce to low heat and simmer for 3 minutes to meld the flavors.
- Add Coconut Milk and Chickpeas: Stir in the coconut milk and rinsed chickpeas. Simmer the curry mixture for 8 minutes on low heat to thicken and develop a rich flavor.
- Stir in Spinach: Remove the pot from heat and fold in the fresh baby spinach. Stir until the spinach wilts completely, which will only take a minute.
- Serve: Serve the chickpea spinach curry hot, accompanied by rice or naan bread. Optionally garnish with fresh parsley or cilantro for added color and freshness.
Notes
- You can adjust the spice levels by adding chili powder or fresh chili if you prefer a spicier curry.
- For a nuttier flavor, toast the spices lightly before adding garlic.
- If fresh spinach is not available, frozen spinach can be used but add it earlier in the cooking process to allow proper wilting.
- This dish stores well in the refrigerator for up to 3 days and also freezes nicely.
