This one-pot chickpea spinach curry takes 25 minutes and is perfect as a quick weeknight dinner or big batch meal. Naturally vegan and gluten-free.
You have to try this one.
I'm not always a huge curry fan, but this easy chickpea and spinach curry recipe ticks every box for me.
It's creamy, savoury, very flavourful, filling, and mild (in terms of spice).
Loosely based on the traditional Indian chickpea dish called chana masala, this vegan curry is really quick to make - just 25 minutes!
It also yields 3-4 servings (3 large or 4 medium) and will keep you full because it's high in protein.
It's also great as a quick weeknight dinner for the whole family (particularly in cooler weather), packed lunch or potluck dish.
You could even double the batch size and freeze half of it for lazy meals when you don't want to cook! (I always do this with my Easy Vegetable Stew too.)
Why you'll love this
Easy weeknight meal with leftovers. This tasty chickpea spinach curry comes together incredibly quickly and you'll have leftovers for lunch the next day.
Tastes even better reheated. Honestly, it's true! The flavours get stronger once the curry has been refrigerated overnight. Great recipe for meal prep!
Great source of iron. This curry contains chickpeas and spinach, which are both good sources of plant-based iron. Plus tomatoes contain vitamin C which aids in iron absorption.
High in protein. Chickpeas or garbanzo beans are a great source of plant protein. Ideal if you're transitioning to a vegan diet and looking for easy meals.
Made from pantry ingredients. You can make this creamy chickpea curry recipe entirely from shelf-stable and freezer ingredients if using frozen spinach.
Great way to use up your pantry staples or when you haven't done grocery shopping!
Ingredients & Substitutes
Onion and garlic - The base of every good curry, these add flavour and aroma.
Spices - I've used Indian spices like ground coriander, turmeric and garam masala. These provide aromatic flavour while not being overpowering.
Feel free to play around with a handful of spices: ground cumin, curry powder, cayenne pepper and smoked paprika all work well. If you like spice, add some chili red pepper flakes!
Canned crushed tomatoes - You can also use canned passata or chopped/diced fresh tomatoes here.
If you use chopped/diced, I do recommend blending them first so you get a smooth texture similar to tomato puree and a more evenly distributed flavour.
Chickpeas - These provide protein, which makes the curry more filling. You could also switch it up and use your favourite type of bean if preferred.
If you don't have a can of chickpeas in your pantry, you can also cook some dried chickpeas in an instant pot ahead of time and keep them in the freezer.
Vegetable stock/broth - We just use a small amount of liquid (ideally double concentrated - see note in recipe card) for extra flavour.
If you don't have this, don't worry - just salt your curry until you achieve the desired taste.
Spinach - A great source of iron and helps balance the flavour of the curry. You can switch fresh spinach out for thinly sliced kale or chard if you're in a pinch.
How to make Chickpea Spinach Curry
Heat olive oil in a large pot on medium heat.
Add onion and cook for 4 minutes, stirring regularly until softened.
Add garlic, garam masala, coriander and turmeric, and cook for another minute, stirring constantly.
Stir in crushed tomatoes, coconut milk, chickpeas and vegetable stock/broth.
Bring curry to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally (with pan uncovered, to allow curry to thicken slightly).
Stir in spinach, and cook until just wilted. Add salt if desired.
Serve with naan or rice, and optionally top with cilantro leaves. Add some lime juice if desired for an extra kick.
See my web story on how to make this vegan chickpea curry.
What to serve with chickpea spinach curry
I love serving this delicious meal with brown rice, basmati rice or naan bread.
You can eat the curry on its own but it makes a more filling meal served with either of these or another vegan side dish.
Prep all ingredients beforehand - This curry comes together quickly, so you'll do yourself a favour by having all your ingredients chopped and ready to go.
To make this cheaper, use regular leaf spinach instead of baby - A regular bunch of spinach is usually cheaper than a pack of baby leaf spinach, and you get a lot more for your money!
Double the concentrate of your vegetable stock for more flavour - If using stock cubes or bouillon powder, make your stock double the concentrate (i.e. if the package instructions say to use ½ teaspoon powder per ½ cup of water, use 1).
Alternatively, you can also put additional salt to your curry to bring out the flavour.
Chickpea Potato Curry - Add in 2 heaped cups cubed potato (½ ich cubes) when you add the chickpeas, coconut milk etc., and omit the spinach.
Chickpea Cauliflower Curry - Add in 2 heaped cups small cauliflower florets when you add the chickpeas, coconut milk etc., and omit the spinach.
How to store
This spinach chickpea curry will keep for up to 5 days in an airtight container in the fridge.
You can also freeze it and store it for up to 1 month in a sealed container.
Chickpea curry isn't especially high in calories. The highest calorie part is the coconut milk, which you could substitute for light coconut milk or another type of dairy-free milk if desired (although this would vastly change the creaminess of the curry).
You can find a nutrition estimate of this vegan chickpea curry at the bottom of the recipe.
You can reheat chickpea curry! Please ensure it is fully reheated all the way through until hot, then enjoy.
Definitely! You can freeze this vegan chickpea and spinach curry in a sealed container for up to 1 month.
More big batch recipes
Easy Chickpea Spinach Curry with Coconut Milk
- large pot
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 tablespoon garam masala
- 2 teaspoon coriander
- 1½ teaspoon turmeric
- 1 400ml/15 oz can crushed tomatoes
- 1 400ml/13.5 oz can coconut milk
- 1½ 410ml/15oz cans chickpeas (about 2 cups)
- ¼ cup vegetable stock/broth (see note below)
- 2 tightly packed cups baby spinach (about 90g)
Optional (to serve)
- naan or rice
- fresh cilantro leaves
- lime juice
- Heat olive oil in a large pot on medium heat.
- Add onion and cook for 4 minutes, stirring regularly until softened.
- Add garlic, garam masala, coriander and turmeric, and cook for another minute, stirring constantly.
- Add crushed tomatoes, coconut milk, chickpeas and vegetable stock/broth. Bring curry to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally (with pan uncovered, to allow curry to thicken slightly).
- Stir in spinach, and cook until just wilted. Add salt if desired.
- Serve with naan or rice, and optionally top with fresh cilantro leaves. Add some lime juice if desired for an extra kick!
Storage:This curry will keep for up to 5 days in an airtight container in the fridge. You can freeze it for up to 1 month.
Substitutes:Spices - Curry powder, cumin and smoked paprika all work really well as alternatives. Tomatoes - You can sub in canned passata or chopped/diced tomatoes. If using chopped, blend them first for a smooth texture. Chickpeas - Any other type of bean will work in a pinch. Spinach - Frozen is fine to use. Can also switch for thinly sliced kale or chard.
Nutrition per serving
If you’ve tried this vegan chickpea curry, please leave a comment or tip for others below.
I'd love to know how you’ve made it your own!