Name: Chickpea Spinach Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon coconut oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon grated ginger or ginger paste; 1 tablespoon curry powder; 1 teaspoon garam masala; ½ teaspoon turmeric; ½ teaspoon kosher salt (plus more to taste); ½ cup tomato purée (or crushed tomatoes); 1 15-oz can full-fat coconut milk; 2 15-oz cans chickpeas (drained and rinsed); 4 large handfuls fresh baby spinach (or 2 cups frozen chopped spinach); basmati rice; naan; yogurt sauce; chopped fresh cilantro

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This quick and easy vegan Chickpea Spinach Curry is a great dinner option for busy weeknights! Made with coconut milk and warming spices, you will love this creamy, comforting dish. It’s perfect for meal prep too!

If you’re looking for more quick and easy dinners, you might also like my Sweet Potato Chickpea Coconut Curry!

Chickpea spinach curry with a side of rice on a white plate garnished with chopped cilantro.

Do any of your favourite meals make you do a little happy dance in your chair while you eat it? This recipe is one of those meals for me. It’s incredibly easy to make using mostly pantry ingredients and it tastes AMAZING. We love to serve it with this is 5-minute Lemon Yogurt Sauce (could be made vegan with a vegan yogurt), to cut the heat.

This recipe is

plant-based
quick to make: it comes together in about 30 minutes
super satisfying
excellent after reheating (maybe even better), making it perfect for meal prep

Ingredients

Here’s an overview of the ingredients and steps to make Chickpea Spinach Curry. Be sure to look at the recipe card below for all the details!

Coconut oil – for sautéing
Yellow Onion – aromatics (onion, garlic, ginger) give nice flavour and aroma to the dish
Garlic
Fresh ginger – I use store-bought ginger paste so I don’t spend time grating
Seasoning – curry powder, garam masala, turmeric, kosher salt
Tomato purée – for colour and flavour
Coconut milk – gives volume and creamy texture to the curry
Cooked chickpeas – the star of the show. We use two 15-ounce cans, drained and rinsed.
Baby spinach – frozen also works

Ingredients needed to make chickpea spinach curry viewed from overhead.

How to make it

Step one: Sauté the aromatics

In a large skillet over medium heat, sauté the onion until softened, then add the garlic and ginger and continue to sauté for about 30 seconds until fragrant.

Step two: Add the spices and tomato

Sprinkle in the curry powder, garam masala, turmeric and kosher salt. Stir continuously until the onion mixture is evenly coated, then pour in the tomato purée. Mix until well combined.

Mixing spices into aromatics in a pink and grey frying pan.

Step three: Add the coconut milk

Mix in the coconut milk until smooth, then bring to a strong simmer before turning the heat down to medium/low. Simmer for 5 minutes.

Adding cooked chickpeas to curry in a pink and grey frying pan.

Step four: Add the chickpeas then spinach

Add the cooked chickpeas, simmer for 10 minutes, then add the spinach. Cook for another 5 minutes or until the spinach is wilted. Season with additional salt to taste and serve with your desired garnishes.

Chickpea spinach curry in a pink and grey frying pan viewed from overhead.

Tips for Success

Prep all ingredients before you start cooking. I like to have everything ready to go, including measuring out the spices into a small bowl. Things can move quickly at certain steps, so you’ll like having your ingredients handy!

Bring to a strong simmer. Be sure that you reach a strong rolling simmer before you turn down the heat after you add the coconut milk. Increase the temperature after adding the chickpeas, if necessary, to keep a strong simmer.

Cover with a lid to wilt the spinach. This isn’t necessary, but if your skillet has a lid this is a time saver.

Chickpea spinach curry served with rice on a white plate.

More easy vegan meals

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