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 (except for my butter tofu which is to-die-for), 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 vegan black bean chili and 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!
(Other great pantry meals are my Chickpea Flour Pizza Crust, Store Cupboard Lentil Bolognese and Beet Pasta Sauce.)
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 different 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, chopped tomatoes or diced fresh tomatoes here.
If you use chopped/diced, I do recommend blending them first so you get a smooth texture similar to tomato purée and a more evenly distributed flavour.
Coconut milk - Use good quality, full fat coconut milk so your curry is creamy and rich. I really like Thai Kitchen and Whole Foods 365 brands (not sponsored).
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 other leafy greens if you're in a pinch.
How to make Chickpea Spinach Curry
Heat olive oil in a large pot or large skillet 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, cauliflower 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.
Expert tips
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.
Different flavours
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.
FAQs
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 quick dinners
Easy Chickpea Spinach Curry with Coconut Milk
Special Equipment
- large pot
Ingredients
- 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, rinsed and drained (about 2 cups)
- ¼ cup vegetable broth or stock (see note below)
- 2 tightly packed cups baby spinach (about 90g)
Optional (to serve)
- naan or rice
- fresh cilantro leaves
- lime juice
Instructions
- 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!
Notes
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.Nutritional information 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!
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Megane
The chickpea and spinach combination is awesome in this curry. I added thos to mason jars salads for our lunches for the week it was delicious@ Thanks so much for a great recipe.
Elizabeth
What a great idea! I need to try that too.... So glad you liked it. 🙂
Rosacolleti
What salad do you add the curry to? Do you heat up or eat cold?
Elizabeth
I probably wouldn't heat it up myself if you're adding it to salad jars as it will wilt the salad. My preference personally is serving the curry with rice or naan. 🙂
Tina
I love that this dish is naturally vegan. I love curry dishes, and this one was no exception! Love how quickly it comes together.
Elizabeth
Thank you! Yes, I'm all about those naturally vegan dishes. 🙂
Andrea
this curry dish turned out amazing! will definitely be making this again for dinner!
Elizabeth
I'm so glad you liked it Andrea! That makes me so happy to hear.
Mina
Another vegan recipe to try for weeknight dinner! I'm so excited to make it at home!
Elizabeth
I hope you love it Mina!
Nancy
Loved the chickpea and spinach combination in this flavourful curry. This summer we are trying eat more veg
Elizabeth
I love that you are. It's so important!
Bernice
I just love all the spices in the creamy gravy. This dish was great with spinach but I'm also thinking it might be good with Swiss chard! I only say this because I have so much of it in the garden.
Elizabeth
Great idea Bernice - chard would work really well with this curry. Always use the seasonal produce you have! 🙂
Lindsay Howerton-Hastings
This is one of our favorite dinners! I make double and freeze half as meal prep. Thanks for a great recipe!
Elizabeth
So glad to hear it Lindsay! Great call on freezing half.
swathi
Yes chickpeas and spinach goes well together.
Elizabeth
agreed, they do!
Hannah McGregor
I made this dish and it was so easy. I made my own garam masala using cumin, cardamom and coriander seed.
Elizabeth
So happy to hear Hannah! Great call on subbing those spices too.
Wayne Rudiger
Cleaning out the fridge before a trip and threw in zucchini, broccoli and carrots (along with the tomatoes, cocount milk and garbanzo's). Covered for ~10 minutes to cook the veggies. It was excellent!
Elizabeth
One of my favourite things is that you can customize this recipe so easily. So many veggies work with it! Thanks for the feedback. 🙂
Bob
Should the chickpeas be drained and rinsed? Or dropped in with the water?
Elizabeth
Hi there. Great question. Drain and rinse chickpeas before adding to curry please! (I'll be sure to add this to the instructions to clarify.)
Catherine Hall
Loved the simplicity of the making and the delicate creamy flavours. Will definitely be on repeat in my kitchen!!!!
Elizabeth
So glad you liked it Catherine! I love the simplicity too. 🙂
Rubin Allison
Query: this recipe is titled as a “curry” dish but curry isn’t in the recipe. Why?
Elizabeth
Is it a curry, and the combination of spices in it form that. Were you meaning that it doesn't specifically list 'curry powder' as an ingredient?
Kay
Easy peasey. Used chick peas plus brown lentils. Great flavours
Elizabeth
So happy you love it! I'm a big fan of brown lentils too.
Helen Pierce
Great recipe! I used frozen spinach, maybe a little too much but it still turned out good.
Elizabeth
Haha. Can never have too much spinach IMO. 🙂 So happy you liked it!
Anonymous
So tasty!
Elizabeth
Really glad you like it!
Marie
I have just made this chickpea spinach coconut curry for dinner. When it was cooked I decided to add in some basmati rice. I bought it to.a simmer, covered it and took it off the stove. The rice cooked in the curry (covered) in 10 minutes.
Oh my goodness. This is a fabulous meal.
Elizabeth
I'm so pleased you loved it! Adding rice is a great trick to make it more filling. I often serve it on the side but adding it in sounds delicious (and easier!)