Name: Chickpea and Spinach Curry Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 large onion or 2 regular (optional for a thicker sauce), finely diced; 3 garlic cloves, minced; 400 grams cherry tomatoes, halved (approx 2 punnets); 480 grams cooked chickpeas (cooked or 2 cans, drained); 3 cups baby spinach; 1 teaspoon garam masala; 1-1½ teaspoon curry powder (add more for more heat); ½ teaspoon turmeric; ½ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ½ teaspoon ground cumin; ½ teaspoon sea salt plus more to taste; ½ teaspoon grated ginger; 1 tablespoon tomato paste; 200 ml coconut milk (half a 400ml / 14 oz can); ¾ cup vegetable stock or water; 1 teaspoon chili flakes or diced green chilies to serve

Jump to Recipe· 4.3 from 20 reviews

If you’re on the lookout for a vibrant, flavorful, and nourishing meal, this Chickpea and Spinach Curry Recipe is an absolute gem you’ll want in your cooking repertoire. Bursting with wholesome ingredients like tender chickpeas, fresh baby spinach, and a fragrant blend of spices, this dish is as comforting as it is delicious. Perfectly balanced with creamy coconut milk and fresh tomatoes, it’s wonderfully suited for busy weeknights yet impressive enough to serve guests. Plus, it’s vegan, gluten free, and packed with nutrients, making it a win for both your taste buds and your well-being.

Ingredients You’ll Need

A black cast iron pot filled with cooked cherry tomatoes that are soft and slightly broken, showing a mix of bright red and deeper cooked colors. The tomatoes are coated in a thick, chunky sauce with visible bits of onions or garlic. A white spatula is resting inside the pot, partially covered with the sauce. The pot is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are not only simple to find but each one plays a vital role in creating the rich, layered flavors and delightful textures of the Chickpea and Spinach Curry Recipe. From spices that awaken your senses to fresh veggies that add color and nourishment, here’s what you’ll want to gather:

1 tablespoon coconut oil: Adds a subtle tropical richness and helps meld the spices beautifully.
1 large onion or 2 regular, finely diced: Creates a sweet, savory base that thickens the sauce when cooked down.
3 garlic cloves, minced: Gives a punch of aromatic depth that elevates every bite.
400 grams cherry tomatoes, halved (about 2 punnets): Fresh and juicy, they brighten the curry with natural acidity and sweetness.
1 teaspoon garam masala: A warming spice blend that infuses the dish with classic Indian flair.
1 to 1½ teaspoons curry powder: Customize the heat and flavor intensity with this essential seasoning.
½ teaspoon turmeric: Provides a golden hue and earthy undertone, plus anti-inflammatory benefits.
½ teaspoon ground cinnamon: Adds a lovely warmth and subtle sweetness that surprises and delights.
¼ teaspoon ground cardamom: Offers a unique floral and citrusy aroma.
½ teaspoon ground cumin: Deepens the savory, smoky character of the curry.
½ teaspoon sea salt plus more to taste: Enhances and balances all the flavors perfectly.
½ teaspoon grated ginger: Brings a zesty, fresh bite that cuts through the creaminess.
1 tablespoon tomato paste: Concentrates the tomato flavor and lends body to the sauce.
480 grams cooked chickpeas (about 2 cans, drained): A hearty, protein-rich star ingredient with a creamy texture.
200 ml coconut milk (half a 400 ml can): Smooth and luscious, it softens the spices and adds richness.
¾ cup vegetable stock or water: Helps simmer everything together and build flavor depth.
3 cups baby spinach: Folds in vibrant color and a mild, fresh flavor while boosting nutrition.
1 teaspoon chili flakes or diced green chillies (optional): A finishing touch for those who love a spicy kick.

How to Make Chickpea and Spinach Curry Recipe

Step 1: Sauté the Aromatics

Begin by gently melting the coconut oil in a heavy-based pot over medium heat. Toss in the finely diced onion and allow it to soften and become translucent, usually around 3 to 5 minutes. This soft base is the foundation for the rich sauce you’re building, so take your time to bring out that natural sweetness.

Step 2: Add Garlic and Tomatoes

Next, stir in the minced garlic and halved cherry tomatoes. Cooking these together for a few minutes helps release their juices, breaking down the tomatoes so they meld effortlessly into the curry’s luscious sauce.

Step 3: Spice It Up

Sprinkle in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, grated ginger, tomato paste, and sea salt. Stir and cook everything for about 2 minutes to toast the spices and deepen their aroma — this step is where the magic starts to happen, filling your kitchen with irresistible scents.

Step 4: Add Chickpeas and Liquids

Toss in the cooked chickpeas, stirring well to coat them in the fragrant spice mixture. Pour in the coconut milk and vegetable stock, then bring the whole pot up to a gentle boil. This creates a creamy, flavorful base for the chickpeas to soak up all those spices.

Step 5: Simmer and Thicken

Reduce the heat to low and leave the pot uncovered to simmer for 25 to 30 minutes. During this time, the sauce thickens and intensifies in flavor. You’ll notice the curry becoming wonderfully creamy as it simmers away.

Step 6: Wilt the Spinach

Once the sauce is thick and fragrant, stir in the fresh baby spinach. Give it a few moments for the leaves to wilt gently – this fresh, vibrant green adds color, texture, and nutrients that finish the dish beautifully.

How to Serve Chickpea and Spinach Curry Recipe

A round white plate holds a dish with two main layers: on the right side, a mound of fluffy white rice with a slightly soft texture and a few small green herb pieces on top; on the left, a rich, thick orange-yellow curry with plump, round chickpeas and bright green spinach leaves mixed in, all covered lightly with white cream drizzles and small green herb bits scattered on the top. The plate is placed on a white marbled surface, next to a gray cloth napkin and near a white bowl containing light-colored liquid and a small beige bowl with fresh green herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of chili flakes or fresh diced green chillies over the top adds a bold, spicy pop that can be tailored to your heat preference. A dash of freshly chopped cilantro or a squeeze of lime also brightens up the dish and complements the robust spices wonderfully.

Side Dishes

This curry shines when served with fluffy basmati rice or nutty quinoa, soaking up every drop of that delectable sauce. For a heartier meal, pair it with warm naan or soft chapatis to scoop up the curry in traditional style.

Creative Ways to Present

For a fun twist, try layering this Chickpea and Spinach Curry Recipe in a bowl with roasted sweet potatoes or cauliflower for extra texture and flavor. You can also use it as a filling for wraps or enjoy it alongside roasted veggie patties for a satisfying fusion meal.

Make Ahead and Storage

Storing Leftovers

This curry holds up beautifully when refrigerated. Store any leftovers in an airtight container and enjoy within 3 to 4 days. The flavors even deepen overnight, making it a perfect next-day lunch or dinner.

Freezing

If you want to save the curry for longer, just let it cool completely, then transfer it to a freezer-safe container. It freezes exceptionally well for up to 3 months, so you can always have a nourishing meal ready to go on busy days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to evenly warm. If the sauce thickens too much in the fridge or freezer, add a splash of vegetable stock or water to loosen it back up to your desired consistency.

FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! Using canned chopped tomatoes works just fine and saves prep time. The curry might taste a touch more acidic, but it’s hardly noticeable and still delicious.

Is this recipe suitable for meal prep?

Definitely. This Chickpea and Spinach Curry Recipe stores well in the fridge and freezer, making it a convenient and nutritious option for weekly meal planning.

How spicy is this curry?

The heat level is flexible — start with the suggested amount of curry powder and chili flakes, then adjust to your preference. It can easily be mild or kicked up depending on how much spice you enjoy.

Can I use dried chickpeas instead of canned?

You sure can! Just remember to soak and cook the dried chickpeas until tender before using. This adds a bit more prep time but results in a fresh, tasty curry.

What if I don’t have garam masala?

You can substitute with an equal mix of ground coriander, cinnamon, cumin, and cardamom to approximate the warm, complex flavor garam masala brings to the dish.

Final Thoughts

This Chickpea and Spinach Curry Recipe has quickly become a beloved go-to for good reason — it’s easy, wholesome, and incredibly satisfying. Whether you’re new to curry-making or a seasoned fan, this dish brings warmth and flavor to the table every time. Give it a try and share the joy of a hearty, plant-based meal that truly feels like home.