CHICKPEA SPINACH CURRY
Chickpea Spinach Curry is a comforting and protein-packed vegan meal that brings chickpeas and spinach in a creamy coconut with a tomato base. Flavoured with garam masala, cumin and turmeric, this curry has a deep, warming aroma and mild spices that balance beautifully with the sweetness of coconut milk. It’s an easy one-pot meal, ideal for weeknight dinners or meat-free meal planning. Served on its own or with rice, naan or quinoa, this dish is filling and nutrient-rich. It’s perfect for busy days when you want something delicious and wholesome without spending hours in the kitchen with a short list of ingredients and quick preparation time. Each bite is satisfying and nourishing, making it a staple in any plant-based kitchen.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Quick & Easy, Low Fat, Low/ No Sugar
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Chickpea Spinach Curry:
- ½ cup canned chickpeas, drained
- 1 cup fresh spinach
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp cumin
- ¼ cup coconut milk
- ¼ cup chopped tomatoes
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 307.8 kcal
- Protein: 8.9 g
- Carbohydrates: 30 g
- Sugars: 6.9 g
- Fibre: 7.5 g
- Fat: 19 g
- Saturated Fat: 11.6 g
- Sodium: 633.7 mg
- Potassium: 610 mg
- Iron: 4.9 mg
- Calcium: 113.7 mg
PREPARATION
These steps are followed for the preparation of Chickpea Spinach Curry:
- Sauté Onion And Garlic: Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Add minced garlic and stir for another 30 seconds.
- Add Spices: Stir in garam masala, turmeric and cumin. Cook for 1 minute to release their aroma.
- Add Tomatoes And Chickpeas: Pour in chopped tomatoes and drained chickpeas. Stir well to combine.
- Add Coconut Milk And Simmer: Pour in coconut milk, season with salt and let it simmer for 7–8 minutes.
- Add Spinach: Stir in fresh spinach and cook for 1–2 minutes until wilted.
- Serve Hot: Adjust seasoning and serve warm on its own or with rice or bread.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Use Baby Spinach: It cooks faster and doesn’t need chopping.
- Rinse Chickpeas Thoroughly: This reduces sodium and enhances flavour.
- Stir Frequently: Prevents sticking and ensures even cooking.
- Balance With Acidity: A squeeze of lemon just before serving brightens the flavour.
- Double The Batch: This curry stores well and tastes even better the next day.
VARIATIONS
- Add Protein: Stir in tofu cubes or cooked lentils for extra protein.
- Make It Creamier: Add more coconut milk or a spoonful of cashew cream.
- Spice It Up: Add chilli flakes or a sliced green chilli for heat.
- Include More Veggies: Add peas, bell pepper or sweet potato for variety.
- Serve With Grains: Pair with quinoa, millet or brown rice for a hearty bowl.
- Add Fresh Herbs: Finish with chopped coriander or mint for freshness.
PREPPING AND STORAGE
- Refrigerate Properly: Store in an airtight container for up to 3 days in the fridge.
- Freezing: Freeze for up to 2 months in a sealed container.
- Reheat Gently: Reheat on the stove with a splash of water or coconut milk.
- Meal Prep Tip: Chop the onion and spinach in advance to save time.