Easy Chickpea Spinach Curry with Coconut Milk

A bowl of Chickpea Spinach Curry and rice decorated with cilantro.

4.99 from 78 votes

Easy Chickpea Spinach Curry with Coconut Milk

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: comfort food, gluten-free, healthy, Indian, vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 395kcal

Author: Elizabeth Emery

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 (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

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

Vegetable stock/broth - if using stock cubes or powder, make stock double concentrate to boost flavour.

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