Chickpea Spinach Curry Recipe

Introduction

This Chickpea Spinach Curry is a warm, comforting dish packed with vibrant spices and creamy coconut milk. It’s easy to make and perfect for a nutritious weeknight dinner that pairs beautifully with rice or your favorite grain.

Ingredients

• 1 cup rice, uncooked
• 1 tsp olive oil
• ⅓ cup yellow onion, chopped
• 4 cloves garlic, minced
• ½ tbsp ginger, minced
• 2½ tbsp curry powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp paprika
• ¼ tsp cayenne pepper (more to taste if you like spice)
• 1 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full fat coconut milk
• 2 (15 oz) cans chickpeas
• ½ tbsp white sugar (more as needed)
• 3 cups fresh spinach
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Step 1: Start cooking the rice according to package instructions so it’s ready when your curry is done.
2. Step 2: Heat the olive oil in a large pan over medium-high heat. Add the chopped onions and sauté until they turn golden and fragrant.
3. Step 3: Stir in the minced garlic and ginger, cooking for 1-2 minutes while stirring frequently to prevent burning.
4. Step 4: Add the curry powder, cumin, salt, turmeric, paprika, and cayenne pepper. Stir well and cook the spices for about 1 minute, being careful not to let them burn. Then add the tomato paste and mix it in thoroughly.
5. Step 5: Pour in the diced tomatoes, chickpeas (including liquid), coconut milk, and sugar. Bring the mixture to a simmer and cook for about 10 minutes to meld the flavors.
6. Step 6: Add the fresh spinach and stir it into the curry, letting it wilt. Simmer the curry for another 2-3 minutes so the sauce thickens.
7. Step 7: Taste and adjust seasoning with additional salt or sugar if needed. Serve the chickpea spinach curry over the cooked rice and garnish with chopped cilantro.

Tips & Variations

• For extra heat, increase the cayenne pepper or add a finely chopped chili pepper.
• Try swapping spinach with kale or Swiss chard for a different texture.
• Use chickpea flour instead of canned chickpeas for a thicker curry base.
• Add a squeeze of fresh lemon juice before serving for a bright finish.
• If you prefer a vegan option, this recipe is already plant-based and dairy-free.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before adding them. This may increase your prep time significantly compared to canned chickpeas.

Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. Just be sure to use rice or grains that are labeled gluten-free if you have a sensitivity.

Chickpea Spinach Curry Recipe

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★★★★★

4.9 from 86 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful Chickpea Spinach Curry that combines aromatic spices, creamy coconut milk, and tender chickpeas, served over fluffy rice. This vegetarian Indian-inspired dish is perfect for a quick weeknight dinner or meal prep, offering a delicious and nutritious meal packed with protein and greens.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup rice, uncooked
• 1 tsp olive oil
• ⅓ cup yellow onion, chopped
• 4 cloves garlic, minced
• ½ tbsp ginger, minced
• 2½ tbsp curry powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp paprika
• ¼ tsp cayenne pepper (more to taste if you like spice)
• 1 tbsp tomato paste
• 1 – 14 oz can diced tomatoes
• 1 – 14 oz can full fat coconut milk
• 2 – 15 oz cans chickpeas, drained and rinsed
• ½ tbsp white sugar (more as needed)
• 3 cups fresh spinach
• 2 tbsp cilantro, chopped (for garnish)

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Instructions

1. Cook Rice: Prepare the rice according to the package instructions to serve as the base for your curry.
2. Sauté Onions: Heat olive oil in a large pan over medium-high heat. Add the chopped onions and sauté until they become golden and fragrant, about 5-7 minutes.
3. Add Aromatics & Spices: Stir in the minced garlic and ginger, cooking for 1-2 minutes while stirring frequently to avoid burning. Add curry powder, cumin, salt, turmeric, paprika, and cayenne pepper. Stir well and cook for another minute to toast the spices without burning them. Then add the tomato paste and mix thoroughly.
4. Add Liquids & Chickpeas: Pour in the diced tomatoes, full fat coconut milk, drained chickpeas, and white sugar. Stir well to combine all ingredients.
5. Simmer: Reduce the heat to medium-low and let the curry simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Add Spinach: Stir in the fresh spinach and let it wilt into the sauce over 2-3 minutes. The curry should thicken to a creamy consistency.
7. Adjust Seasoning & Serve: Taste the curry and adjust seasoning by adding more salt or sugar if desired. Serve the chickpea spinach curry hot over the cooked rice, garnished with chopped cilantro or parsley for a fresh finish.

Notes

• You can adjust the cayenne pepper to make the curry milder or spicier according to your preference.
• Full fat coconut milk adds creaminess, but light coconut milk can be used for a lower-fat option.
• Use fresh spinach for best texture, but frozen spinach can be substituted if needed, just add it earlier to allow thawing.
• Serve with naan or roti for a more traditional meal experience.
• This curry keeps well in the fridge for up to 3 days and freezes nicely for meal prep.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Chickpea curry, spinach curry, vegetarian curry, Indian curry, coconut milk curry, healthy dinner, easy curry recipe