On the table in about 35 minutes, Chickpea Spinach Curry is a one-pot meal to make on repeat. It’s made with sauteed onions, fresh ginger, and garlic with fragrant spices like garam masala, cumin, and red pepper flakes simmered in a rich tomato base.
Tender-cooked chickpeas and spinach add bulk and texture, while coconut milk lends its natural sweet flavor and creates a silky and creamy texture. Serve with basmati rice to round out the meal! This recipe is vegetarian, vegan, and easily gluten-free.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This is such a great, easy go-to delicious recipe! It’s a standard out our house now!” ~ Cheryl
Simple Chickpea Spinach Curry Highlights
There’s nothing better than having a back-pocket, easy-to-make recipe you can pull together with pantry staples and minimal fresh ingredients. This is one of those recipes I turn to when time is short but want something hearty and satisfying.
The aromas wafting from the kitchen are so inviting when this recipe is simmering on the stove. The flavors are complex, bold, and rich, but making this Indian-inspired curry is surprisingly easy. This is one of Rob’s (my husband’s) favorite recipes.
This Recipe Is
- pantry friendly
- adjust spicy to taste
- freezer friendly
You’ll enjoy this rich and flavorful Chickpea and Spinach Curry if you love chickpeas and homemade Indian-inspired recipes.
About the Key Ingredients
- Spices – ground cumin, *garam masala, and red pepper flake (aka crushed chili) combine to create an authentic and warm flavor with just a touch of spice. *Garam masala is an Indian spice blend of cardamom, cloves, cinnamon and cumin, however, prepared brands and traditional blends vary. I use Frontier Coop’s garam masala blend. Look for these spices in the bulk bins for best value.
- Vegetable Stock—Use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate for most of my cooking. I love it because it’s organic, economical, produces less waste, and the glass jar is easily recyclable.
- Cooked Chickpeas – canned chickpeas are so convenient! They’re mild in flavor and add bulk. I like Eden Organic or Field Day brands. You can also use home-cooked chickpeas.
- Full Fat Unsweetened Coconut Milk – adds a silky texture and a slightly sweet coconut flavor. Use full fat for the creamiest texture. I like Thai Kitchen and Native Forest brands.
- Tamari – optional, and while not traditional in Indian cooking, it’s a versatile ingredient in vegetarian and vegan cooking since it adds umami flavor. Share on the table for those who want a little extra salty flavor. I always add a drizzle to my bowl.
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How to Make Chickpea Spinach Curry
step by step
Traci’s Tips
- Adjust the Spice: this chickpea curry calls for 1/4 teaspoon of red pepper flakes which creates a curry with a mild hint of spice. Increase by 1/8 teaspoon for extra spice.
- Cooking Vessel: you’ll need a 4-quart Dutch oven or heavy-bottom soup pot to make this vegetarian chickpea curry. I use a Dutch oven for its even heat distribution and easy clean-up!
- Meal Prep: this recipe is terrific for meal prep because you can make it ahead and store it in the refrigerator for up to three days.
35 Minute Chickpea Spinach Curry with Coconut Milk
Servings:5
Calories:528kcal
On the table in about 35 minutes, Chickpea Spinach Curry is a one-pot meal to make on repeat. It's made with sauteed onions, fresh ginger, and garlic with fragrant spices like garam masala, cumin, and red pepper flakes simmered in a rich tomato base. Tender-cooked chickpeas and spinach add bulk and texture, while coconut milk lends its sweet flavor and creates a silky and creamy texture. Share with white rice or my easy Brown Basmati Rice to round out the meal. This recipe is vegetarian and vegan and easily gluten-free.Servings: with rice, this recipe stretches to five servings. Without rice, four servings.
Ingredients
- 2 teaspoons Vegetable Oil like coconut or olive oil
- 1 cup (135 grams) Yellow Onion diced, about 1/2 a large onion
- 1 1/2 teaspoon Cumin ground
- 1 1/2 teaspoon Garam Masala ground
- 1/4 teaspoon Red Pepper Flakes increase by 1/8 tsp for spicy.
- 1 teaspoon Fine Sea Salt or reduce to 3/4 tsp for lower salt
- 2 tablespoons Tomato Paste
- 1 tablespoon Fresh Grated Garlic about 3 plump cloves
- 1 tablespoon Fresh Grated Ginger about 1 1/2 inch piece
- 1, 14 ounce (411 grams) Can of Diced Tomatoes with all its juices
- 1 cup (225 grams) Vegetable Broth reduced sodium
- 2, 15 ounce (425 grams ea) Cans of Chickpeas drained and rinsed (about 3 cups/525 grams)
- 1, 13 ounce (403 grams) Can of Coconut Milk full fat, unsweetened
- 4 cups (150 grams) Fresh Baby Spinach packed, chopped
Serve With (optional):
- Tamari*, Fresh Cilantro, Basmati Rice
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-8 minutes or until soft. Turn the heat to medium low and sprinkle in the cumin, garam masala, pepper flakes and salt. Stir for about 30 seconds or until spices are fragrant. To the onions and spices, add the tomato paste and cook for about one minute stirring to cook and coat the onions. Add the fresh garlic and ginger and stir for about 30 seconds to gently cook and incorporate into the other ingredients.
- Pour in the tomatoes and veggie broth. Bring to a simmer, turn the heat down to a low simmer and put a lid on the pot. Cook for 10 minutes.
- Remove the lid and stir in the chickpeas and coconut milk. Bring to a simmer and cook uncovered for about 3-5 minutes, just to warm through. Stir in the chopped spinach and allow it to wilt, about 4-5 minutes.
- Taste for salt adjustment and ladle into bowls. Serve with white rice or my easy Brown Basmati Rice, chopped cilantro and Tamari on the side for drizzling.
To Store:
- Allow the curry to come to room temperature. Transfer to a lidded contaner a store in the refrigerator for up to three days. Freeze for up to several weeks. Thaw in the fridge overnight, rewarm gently on the stovetop.
Notes
*Tamari is not traditional in Indian cooking, but it provides an umami boost and a salty flavor in vegetarian and vegan cooking.
This recipe is adapted from my Slow Cooker Veggie Curry.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1, | Calories: 528kcal | Carbohydrates: 61g | Protein: 20g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 685mg | Potassium: 1158mg | Fiber: 17g | Sugar: 15g | Vitamin A: 3091IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 9mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
This is such a great, easy go-to delicious recipe! It’s a standard out our house now!
SO glad to hear, Cheryl! Thank you for your note and giving the curry a go!
Umm, Umm, Good. Love this curry recipes!!! Will make often
Hi Donna! Thank you for your note and giving the curry a go!
Best thing we’ve eaten all week!!! SO GOOD AND SO SIMPLE!! This one needs no adjustments. Perfect dish as written. Thank you so much for sharing. I will definitely make this again and again!!
Best news EVER! Thank you for your note and giving this tasty curry a go! Yayyy!
Just made this and it’s so good! I googled “canned chickpeas, canned coconut milk, canned tomatoes” and this recipe came up AND had everything I needed to make this. I added a bit of smoked paprika and Trader Joe’s Umami Seasoning to it at the end. I am bookmarking this and adding it to my weeknight dinner rotation.
Thank you for a great recipe! :)
Just made this and it’s so good! I googled “canned chickpeas, canned coconut milk, canned tomatoes” and this recipe came up AND had everything I needed to make this. I added a bit of smoked paprika and Trader Joe’s Umami Seasoning to it at the end. I am bookmarking this and adding it to my weeknight dinner rotation.
Thank you for a great recipe! :)
Thank you for your note and tip, Nicole! Day made!
Delicious curry. Prepared as written and served with basmati rice. Will definitely make again as it is so easy and flavourful. Thanks Traci.
Hiii Victoria! Thank you for your note and giving the curry a go.
Delicious. I added a little curry powder. I also used swiss chard instead of spinach.
Hi Victoria! Swiss chard… I love it. What a delicious sub for spinach! Thank you for your note and giving the curry a go ☺️