25-Minute Chickpea and Spinach Curry

This quick and easy chickpea and spinach curry is the perfect healthy plant-based weeknight dinner. It's a one-pot meal and it's ready in less than 30 minutes - serve it with fluffy basmati rice and garlic naan for the ultimate homemade dinner.

I love serving my chickpea curry with a fluffy naan - ideally a garlic or peshwari naan! It's also great with rice, or served alongside a range of Indian dishes such as Bombay aloo, tarka daal, or even a side of vegetable samosas with this gorgeous mint and coriander dip. Try this lovely coconut chickpea curry next.

Ingredient Notes

The exact quantities of the ingredients are included in the recipe card at the bottom of this post. Below are some ingredient notes and substitution tips:

• Chickpeas: I use jarred organic chickpeas for this recipe - they're so much bigger than regular chickpeas and as the water they come in has just a pinch of added salt, it's the perfect stock to use in the curry. If you're using canned chickpeas, drain and rinse them and use about 250ml (1 cup) of water or vegetable stock instead.
  
• Spices: This chickpea and spinach curry is moderately spicy, but you can easily adjust the spice level. Add more coconut milk for a creamy, mild curry, or add more green chili and even some chili powder for more heat.
  
• Tomatoes: I use tinned chopped tomatoes in this recipe. You could use fresh diced tomatoes or passata instead if you prefer.
  
• Coconut milk: Coconut milk adds a lovely subtle flavor and a creamy texture to the sauce. I don't recommend skipping this but you could if you don't have any.
  
• Spinach: Fresh or frozen spinach will work here. 

Making This One-Pot Chickpea and Spinach Curry

I love this easy chickpea curry recipe because you can make it in one pot - and saving on washing up is always a win! Here are a few process steps, but make sure you scroll down to the recipe card at the bottom of the page for the full recipe!

Step 1) Make the Sauce

Heat your oil, then and the diced onion and saute for 5 minutes or so. Add your garlic, green chili and ginger, followed by the spices and your chopped tomatoes.

Step 3) Add the Chickpeas

Pour in your chickpeas, season, and simmer for 10 - 15 minutes. The longer you leave this curry to simmer and meld together, the thicker and more flavourful the curry will be.

Step 4) Pour in coconut milk and garam masala

Add your coconut milk and garama masala, stirring both into the sauce. If you want a creamier sauce, add more coconut milk - but if you want a spicier sauce, add some more chilies or chili powder.

Step 5) Wilt in the spinach

Finally, wilt in your spinach for a couple of minutes before serving with a squeeze of lemon juice and a scattering of fresh cilantro.

Chef's Tips

• Customize Your Spice Level: If you like your curry spicier, add more fresh chili or a pinch of chili powder to the sauce. For a milder curry, use a sweeter curry powder or reduce the chili.
  
• Balance the Flavors: A squeeze of fresh lemon or lime juice at the end can help balance the richness of the curry and add a fresh zing.
  
• Add More Veggies: This curry is so versatile, and you can easily add more vegetables to bulk it up. Toss in some diced sweet potato, zucchini, or even frozen peas for added texture and nutrition.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry has thickened too much.

This curry freezes beautifully. Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Try this chickpea and potato curry or these easy curried potatoes next!

FAQs

Can I use dried chickpeas instead of canned?
Yes! If using dried chickpeas, soak them overnight and then cook them until tender before adding them to the curry. This adds a bit of extra time but gives a great texture and flavor.

Can I make this curry oil-free?
Absolutely! Use a splash of water or vegetable broth to toast the spices and sauté the onion and chili instead of oil.

What can I serve this curry with if I don't have naan or rice?
This curry pairs well with quinoa, couscous, or even a simple green salad for a lighter meal.

Is this recipe gluten-free?
Yes, the curry itself is naturally gluten-free. Just ensure any sides, like naan, are gluten-free if needed.

Chickpea and Spinach Curry

Author: By The Forkful

167kcal

4.8 from 9 votes

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Prep 5 minutes mins

Cook 25 minutes mins

Total 30 minutes mins

A delicious and mellow chickpea and spinach curry recipe that's perfect for everyone. This is a great 25-minute easy plant-based curry recipe packed with protein and guaranteed to keep you full for longer.

Servings 4 servings

Course Curry, Main Meals

Cuisine Indian

Ingredients

1x2x3x

MetricUS Customary

• ▢ 1 tablespoon oil
• ▢ 1 570g chickpeas (jarred - keep the stock)
• ▢ 1 white onion diced
• ▢ 1 green chilli diced
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoon fresh chopped ginger
• ▢ 1 400g tinned chopped tomatoes
• ▢ 1 teaspoon coriander powder
• ▢ 0.5 teaspoon turmeric powder
• ▢ 1 teaspoon cumin powder
• ▢ 2 teaspoon curry powder
• ▢ 1.5 teaspoon garam masala
• ▢ 200 ml coconut milk
• ▢ 100 g fresh spinach

To Serve:

• ▢ 1 lemon juice
• ▢ 2 tablespoon cilantro

Method

Prevent Sleep ModePrevent Sleep Mode

1. Heat the oil in a pan and add the onion. Saute for 5 minutes or so, until the onion begins to soften, and then add the minced garlic, ginger, and green chili. Cook for another minute.
   1 tablespoon oil, 1 white onion, 1 green chilli, 2 cloves garlic, 2 teaspoon fresh chopped ginger
2. Add the seasonings except for the garam masala then pour in the chopped tomatoes and the chickpeas along with the stock from the jar (if you're using canned or dried chickpeas, precooked, add the chickpeas and about 200ml vegetable stock).
   1 570g chickpeas, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 2 teaspoon curry powder, 1 400g tinned chopped tomatoes
3. Season with salt and leave the curry to simmer for 10 minutes, stirring occasionally.
4. Add the garam masala and coconut milk, stirring it into the sauce. Then, add your spinach and cook for another couple of minutes until the spinach has wilted.
   1.5 teaspoon garam masala, 200 ml coconut milk, 100 g fresh spinach
5. Squeeze over the lemon juice and cilantro and serve!
   1 lemon, 2 tablespoon cilantro

Nutrition

Serving1gCalories167kcalCarbohydrates10gProtein3gFat14gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.01gSodium68mgPotassium372mgFiber3gSugar2gVitamin A2381IUVitamin C26mgCalcium63mgIron3mg

Notes

My Top Tips On Making This Chickpea & Spinach Curry Recipe The Rest It Can Be

• If you like your curry spicier, add more fresh chili or a pinch of chili powder to the sauce. For a milder curry, use a sweeter curry powder or reduce the chili - however, I cook this recipe for my family including our four-year-old, so it's quite mild in flavor.
• Add More Veggies: This curry is so versatile, and you can easily add more vegetables to bulk it up. Toss in some diced sweet potato, zucchini, or even frozen peas for added texture and nutrition.

Storage: This recipe will keep for 3 - 4 days in an airtight container stored in the fridge, and tastes even better the next day!

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