Chickpea Spinach Curry
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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!
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
- quick to make: it comes together in about 30 minutes
- super satisfying
- excellent after reheating (maybe even better), making it perfect for meal prep
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
- 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
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.
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.
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.
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.
More easy vegan meals
- Creamy Vegan One-Pot Pasta
- Southwest Sweet Potato Kale Hash
- Thai Pumpkin Curry
- Lemon Dill Quinoa Chickpea Salad
- Instant Pot Black Bean Soup
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Chickpea Spinach Curry
- 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
- yogurt sauce
- chopped fresh cilantro
- In a large skillet, heat coconut oil over medium heat. Sauté the onions until softened, about 3 minutes. Add the garlic and grated ginger and continue to sauté another 30 seconds.
- Sprinkle in the curry powder, garam masala, turmeric and kosher salt and stir continuously until the onion mixture is evenly coated. Pour in the tomato purée and continue to mix until well combined and fragrant.
- Pour in the coconut milk and stir until smooth. Bring to a strong simmer, then turn heat down to medium/low and continue to simmer uncovered for 5 minutes.
- Add the chickpeas and simmer for 10 minutes, stirring occasionally (turn the heat back up to medium if needed). Add the spinach and cook for another 5 minutes or until the spinach is wilted. If your skillet has a lid, you can cover it to speed up the wilting process. Season with additional salt to taste, if needed.
- Serve immediately with rice or naan, chopped fresh cilantro and yogurt sauce, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- Nutrition estimate is for the curry only (without rice, naan or other garnishes).
If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
I’ve made this recipe many times and it is so delicious!!! Sometimes I roast veggies and put this curry on top. Highly recommend this recipe!
Thrilled to hear you enjoy the recipe! 🙂
Came out good 👍 I added a nice large jalapeno for a bit of a spicy kick,some cilantro and had it with a bit of rice
So glad you enjoyed it, Juana! Thanks for leaving a review!