Can I make Chickpea and Spinach Curry without coconut milk?

Yes. You can substitute coconut milk with unsweetened oat cream, cashew cream, or additional vegetable broth for a lighter version. Keep in mind that the curry will be less creamy but still flavorful.

What vegetables can I add to Chickpea and Spinach Curry?

This recipe is very versatile. Cauliflower, sweet potatoes, carrots, zucchini, peas, bell peppers, mushrooms, or green beans all work well. Add firmer vegetables earlier in the cooking process so they become tender by the time the curry is ready.

Is Chickpea and Spinach Curry good for meal prep?

Absolutely. Chickpea and Spinach Curry is an excellent make-ahead meal because the spices continue to develop after cooking. Store it in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 3 months for convenient lunches and dinners.

What should I serve with Chickpea and Spinach Curry?

The most popular accompaniments include steamed basmati rice, brown rice, quinoa, naan bread, roti, or cauliflower rice for a lower-carb option. A simple cucumber salad, dairy-free yogurt, fresh cilantro, and a squeeze of lime also complement the rich flavors of the curry.

Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons coconut oil; 1 large onion, finely diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 cups (300 g) cherry tomatoes, halved; 1 teaspoon freshly grated ginger; 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed; 1 cup (240 ml) full-fat coconut milk; 3/4 cup (180 ml) vegetable broth; 3 cups baby spinach; 1 teaspoon garam masala; 1 teaspoon mild curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro (for garnish); Lime wedges, for serving (optional)

Description

This Chickpea and Spinach Curry is a creamy, one-pot vegan dinner made with tender chickpeas, fresh spinach, tomatoes, coconut milk, and aromatic Indian-inspired spices. Ready in about 35 minutes, it’s a hearty, protein-rich, gluten-free meal that’s perfect for busy weeknights, meal prep, or a comforting family dinner.

Ingredients

Scale

2 tablespoons coconut oil
1 large onion, finely diced
3 garlic cloves, minced
1 tablespoon tomato paste
2 cups (300 g) cherry tomatoes, halved
1 teaspoon freshly grated ginger
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 cup (240 ml) full-fat coconut milk
3/4 cup (180 ml) vegetable broth
3 cups baby spinach
1 teaspoon garam masala
1 teaspoon mild curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (for garnish)
Lime wedges, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Add the tomato paste, garam masala, curry powder, turmeric, cumin, cinnamon, cardamom, salt, and black pepper. Stir constantly for about 2 minutes to bloom the spices.
Add the halved cherry tomatoes and cook for 4 to 5 minutes until they begin to soften.
Stir in the chickpeas until evenly coated with the spice mixture.
Pour in the coconut milk and vegetable broth. Mix well and bring the curry to a gentle boil.
Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally until the sauce thickens.
Add the baby spinach and stir until completely wilted, about 2 minutes.
Taste and adjust seasoning if needed with additional salt, pepper, or curry powder.
Remove from the heat and let the curry rest for 5 minutes before serving. Garnish with chopped cilantro and serve with rice, quinoa, or naan.

Notes

Use canned chickpeas for the quickest preparation.
Fresh tomatoes may be replaced with one 14-ounce (400 g) can of diced tomatoes.
For a thicker sauce, simmer a few extra minutes uncovered or mash a small portion of the chickpeas.
Add cauliflower, sweet potatoes, bell peppers, or kale for extra vegetables.
Store leftovers in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months.
Reheat gently on the stovetop with a splash of vegetable broth if needed.
Adjust the spice level by adding chili flakes or cayenne pepper.

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

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 275 kcal
Sugar: 6 g
Sodium: 940 mg
Fat: 14 g
Saturated Fat: 10 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 0 mg