Chickpea Spinach Curry

5 from 3 votes
Jump to Recipe

This post may contain affiliate links.

Chickpea spinach curry is rich, full bodied, nutritious and abundantly delicious. Served over a bed of fluffy rice, this is one of my favorite meals to enjoy and to meal prep.

Chickpea with curry sauce in a white bowl over rice with pita bread.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make This Chickpea Spinach Curry

Let’s start with the incredible rich flavor this recipe has. The coconut cream and array of Indian seasoning come together beautifully after simmering together in tomato sauce. It’s a simplistic, nourishing meal. You can keep this vegetarian and still feel satisfied. It’s also wonderful with shrimp or chicken but definitely not needed. The spinach adds color, flavor and texture you will love. This meal gets better and better as leftovers so it’s the perfect meal to prep for a busy week.

Ingredients Needed

Ingredients for this recipe in small bowls on a counter.
  • Chickpeas. Canned chickpeas/garbanzo beans that are drained and rinsed.
  • Crushed Tomatoes. I use canned tomatoes. This is the base of the sauce.
  • Tomato Paste. This is to add a little richness and thickness to the curry sauce.
  • Onion. This is for aromatics and flavor.
  • Garlic. This adds lots of flavor, aromatics and who doesn’t love garlic!
  • Ginger. Fresh ginger is best, you can find this in the produce aisle at several grocery stores. It gives a warming fiery flavor.
  • Seasonings. This is the main ingredient to embody full Indian curry flavors. Curry, cayenne, salt, cumin, turmeric, paprika.
  • Sugar. This is to bring the flavors together and cut a little bit of the bite out.
  • Coconut Milk. I used canned full fat coconut milk. The full fat version will make the sauce thicker and more rich.
  • Spinach. I use fresh baby spinach. Frozen spinach will work, however I find that it makes the dish more watery and I prefer it luscious.
  • Cilantro. For fresh garnish.

How To Make This Recipe

Onions in a stainless steel pan with seasoning and a spoon.

Step One. Start rice if using. Heat the oil in a large pan over a medium/high heat. Sauté the finely chopped onions until golden and fragrant.

Step Two. Add the minced garlic and ginger and cook for 1-2 minutes, stirring frequently. Next, add in all the seasoning. Stir well and let the seasonings cook a bit for about 1 minute (do not let them burn!) Add in the tomato paste and stir.

Step Three. Add the crushed tomatoes and chickpeas and water, simmer for about 10 minutes. Next, add in the spinach and let it wilt into the curry sauce. Lastly, add in the sugar, coconut milk and add additional salt if needed. Let it simmer for a bit longer, the sauce should thicken just a bit, about 3-5 minutes. Sprinkle chopped cilantro and serve chickpea spinach curry over rice or grain of choice.

Blue bowl with curry served over rice with a silver fork.

Tips & FAQ’s

Is this recipe vegan?

This recipe is totally vegan!

Is chickpea curry good for you?

Yes, this recipe offers a lot of benefits from the depth of spices and the ingredients. It is a very feel good recipe for health.

Does this recipe keep well?

Yes, this is a great recipe to meal prep with, the flavor gets better and better.

Recipe Variations

Coconut Milk. You can use reduced fat coconut or coconut cream in place of the full fat coconut but the best is the full fat coconut.

Spinach. You can use frozen spinach in place of fresh, however the sauce may be a little more thin due to the extra water.

Protein. If you are wanting to add more protein to this dish, I suggest shredded chicken or shrimp.

Recipe Pairings

This recipe is great served with fresh baked bread. You can also serve one of my kale salads with this dish.

Make Ahead & Storage Tips

This recipe is wonderful for meal prep, you can store it in an airtight container for up to 5 days in the fridge. It gets better in flavor as it sits, so I highly recommend enjoying those leftovers! You can also freeze this dish for up to 3 months.

Other Warming Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Curry over rice in a blue bowl with a fork.
5 from 3 votes

Chickpea Spinach Curry

Chickpea spinach curry is rich, full bodied, nutritious and abundantly delicious.
Prep: 5 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • large skillet/pan

Ingredients 

  • 1 tbsp olive oil
  • ½ cup yellow onion, chopped
  • 4 garlic cloves
  • ½ tbsp ginger, minced
  • 3 tbsp curry powder
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp turmeric
  • ½ tsp paprika
  • ¼ tsp cayenne pepper, *more to taste if you like spice.
  • 1 tbsp tomato paste
  • 1- 14oz canned crushed tomatoes
  • 1- 14 oz full fat coconut milk
  • 1- 15 oz can of chickpeas
  • 1 tsp white sugar
  • 1-2 cup fresh spinach
  • 2 tbsp cilantro, chopped

Instructions 

  • Start rice if using. Heat the oil in a large pan over a medium/high heat. Sauté the finely chopped onions until golden and fragrant.
  • Add the minced garlic and ginger and cook for 1-2 minutes, stirring frequently. Next, add in all the seasoning. Stir well and let the seasonings cook a bit for about 1 minute (do not let them burn!). Add the tomato paste in and stir.
  • Add the crushed tomatoes and chickpeas and water, simmer for about 10 minutes. Add in the spinach and let it wilt into the curry sauce. Add in the sugar, coconut milk and add additional salt if needed. Sprinkle over chopped cilantro and serve over rice or grain of choice.

Notes

*Add water if sauce needs any thinning. 
*Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. 

Nutrition

Serving: 1.5cup | Calories: 407kcal | Carbohydrates: 17g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3g | Sodium: 648mg | Potassium: 576mg | Fiber: 12g | Sugar: 8g | Vitamin A: 826IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 407
Keyword: 30 minute, vegetarian
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    Bravo! This dish was very tasty! Thank you.

  2. 5 stars
    This was so easy to make. Cost effective and really tasty.

    1. Glad you enjoyed the recipe, thanks for coming back to let me know 😊. Happy eating, xo!

  3. 5 stars
    Love this simple recipe ☺️I make it every other week!

    1. Hi There! thrilled to hear you enjoy this recipe. Thanks so much!