• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

By Kelsey Smith logo

  • Recipes
    • Main Dish
    • Slow Cooker Recipes
    • Instant Pot
    • Breakfast
    • Dessert
    • Vegetarian
  • Slow Cooker
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Slow Cooker
  • Instant Pot
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker
    • Instant Pot
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Chickpea and Spinach Curry

    Published: Aug 28, 2022 by Kelsey Smith

    • Facebook
    • Email
    Jump to Recipe

    Chickpea and spinach curry is delicious, creamy, and easy to make. This recipe is vegan and gluten-free and is ready in about 40 minutes.

    This creamy chickpea curry is made with coconut milk, fresh baby spinach, tomato sauce, canned chickpeas, and a vibrant curry seasoning blend. Adjust the heat to your liking (see notes below).

    It is perfect for quick weekday dinners or as a recipe for beginners. The chickpeas become beautifully tender after simmering and pair perfectly with wilted baby spinach. It’s also great for meal prep!

    Serve with basmati rice or jasmine rice and naan and top with fresh cilantro, red pepper flakes, and a wedge of lime. Add a dollop of plain yogurt (either whole milk or dairy-free) to make this recipe extra creamy.

    Recipe highlights

    • Easy to make: This is a simple recipe that takes only 30-40 minutes.
    • Vegan: This plant-based recipe is dairy-free, egg-free, and meatless.
    • Gluten-free: As prepared, this chickpea curry is gluten-free. Skip the naan or serve with gluten-free naan.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Chickpea and spinach curry served with naan.

    More plant-based main dishes to bookmark:

    • Mushroom Lentil Bolognese
    • Avocado Bell Pepper Pasta
    • Tofu in Peanut Sauce
    Jump to:
    • Recipe highlights
    • Ingredients
    • Instructions
    • Substitutions
    • Adjusting the spice level
    • Equipment
    • Storage
    • 📖 Recipe
    • FAQ

    Ingredients

    Chickpea and spinach curry ingredients.
    • olive oil
    • yellow onion
    • garlic
    • fresh ginger
    • chili powder
    • ground coriander seed
    • ground turmeric
    • cumin
    • garam masala
    • kosher salt
    • coconut milk
    • tomato sauce
    • chickpeas
    • baby spinach

    See the recipe card for quantities.

    Instructions

    Heat oil in a saucepan over medium heat.

    Onion sautéed until translucent.

    Sauté the onion for about 5 minutes until they become translucent.

    Garlic and ginger added to the pot.

    Add the garlic and ginger and cook for another minute.

    Spices added to the onion mixture.

    Add the coriander, turmeric, cumin, garam masala, chili powder, and salt and cook for 1 to 2 additional minutes until fragrant.

    Coconut milk and tomato sauce added to curry mixture.

    Pour in the coconut milk and tomato sauce and bring to a boil.

    Canned chickpeas added to the pot.

    Add the chickpeas, reduce the heat, and simmer for 20 minutes, stirring occasionally.

    Curry simmering in large pot.

    After simmering, taste and add additional salt if desired.

    Fresh baby spinach added to pot.

    Remove from the heat and add the fresh spinach and gradually stir it into the curry.

    Spinach wilted down into curry.

    The residual heat will wilt the leaves after a minute or two.

    Chickpea and spinach curry plated in a bowl.

    Garnish (optional) and serve warm. Serve chickpea and spinach curry with:

    • Basmati rice
    • Naan
    • Fresh cilantro
    • Plain yogurt (either plain whole milk yogurt or plain dairy-free yogurt)
    • Red pepper flakes
    • Fresh lime juice
    Chickpea and spinach curry garnished with fresh cilantro and yogurt.

    Substitutions

    • Coconut milk - This recipe uses full-fat coconut milk (found in a can). Substitute with low-fat or lite coconut milk if desired.
    • Tomato sauce - Tomato sauce is found in a can near diced or crushed tomatoes. This is not the same thing as a jarred pasta sauce. This is called tomato passata in some countries.
    • Spinach - Fresh baby spinach can be substituted with fresh tender spinach or kale that has been destemmed and torn into small pieces.

    Adjusting the spice level

    If you are new to Indian cooking, curry is very flavorful and can be hot. This recipe is mild to medium heat.

    • To make the recipe spicier, add ¼ teaspoon of red pepper flakes to the spice blend.
    • To make the recipe more mild, use less garam masala and chili powder, add a splash more coconut milk, and/or serve with yogurt.

    Equipment

    • Large pot or dutch oven
    • Chef’s knife
    • Cutting board

    Storage

    Store chickpea and spinach curry in the fridge for up to 3 days in an airtight container.

    Chickpea and spinach curry can be frozen for up to 3 months. Fully defrost before reheating in the microwave or on the stove.

    📖 Recipe

    Chickpea and spinach curry garnished with fresh cilantro and yogurt.
    Pin Recipe Save Recipe Saved! Email Print

    Chickpea and Spinach Curry

    Chickpea and spinach curry is delicious, creamy, and easy to make. This recipe is vegan and gluten-free and is ready in about 40 minutes.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 5 minutes
    Cook time: 30 minutes
    Total time: 35 minutes
    Servings: 4

    Equipment

    • Large pot
    • Chef's knife
    • Cutting board

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 yellow onion chopped
    • 4 garlic cloves minced
    • 1 tablespoon ginger minced
    • 2 teaspoons ground coriander seed
    • 2 teaspoons ground turmeric
    • 1 teaspoon cumin
    • 1 teaspoon garam masala
    • ½ teaspoon chili powder
    • ½ teaspoon kosher salt
    • 1-½ cups coconut milk
    • 1-½ cups canned tomato sauce
    • 28 oz canned chickpeas drained and rinsed
    • 6 oz baby spinach

    To serve (optional)

    • Basmati rice
    • Naan
    • Fresh cilantro
    • Plain yogurt
    • Red pepper flakes
    • Fresh lime juice

    Instructions
     

    • Heat oil in a saucepan over medium heat and sauté the onion for about 5 minutes until they become translucent.
    • Add the garlic and ginger and cook for another minute.
    • Add the coriander, turmeric, cumin, garam masala, chili powder, and salt and cook for 1 to 2 additional minutes until fragrant.
    • Pour in the coconut milk and tomato sauce and bring to a boil.
    • Add the chickpeas, reduce the heat, and simmer for 20 minutes, stirring occasionally. Taste and add additional salt if desired.
    • Remove from the heat and add the fresh spinach and gradually stir it into the curry. The residual heat will wilt the leaves after a minute or two.

    Notes

    Storage: Store in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months. Fully defrost before reheating in the microwave or on the stove.

    Nutrition

    Calories: 464kcalCarbohydrates: 41gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1330mgPotassium: 1094mgFiber: 13gSugar: 5gVitamin A: 4496IUVitamin C: 23mgCalcium: 166mgIron: 8mg
    Course: Main Course
    Cuisine: Indian
    Keyword: chickpeas, curry
    Tried this recipe?Rate it to let me know how it was!

    FAQ

    How long does it take to cook canned chickpeas?

    Canned chickpeas are already cooked and can be eaten straight from the can but simmering for about 20 minutes helps to make them more tender.

    What vegetables are good in curry?

    Vegetables like onion, carrots, broccoli, cauliflower, red bell pepper, sweet peas, snow peas, and zucchini are all great in curry.

    Chickpea and spinach curry.Chickpea and spinach curry.

    More Main Dish

    • 33 Sunday Dinner Ideas for Two
    • 51 Easy Friday Night Dinner Ideas
    • Creamy Kale Pasta
    • Mushroom Lentil Bolognese

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

    More about me →

    Popular

    • 3-Ingredient Cherry Dump Cake
    • Blueberry Banana Spinach Smoothie
    • Instant Pot Tortellini Soup with Sausage
    • Rotel Chicken Spaghetti

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelsey Smith

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok