Chickpea and Spinach Curry

Creamy Chickpea and Spinach Curry is easy, healthy, authentic with shortcuts, perfect for meal prep, budget friendly and incredibly flavorful!! Ready in under 30 minutes, this vegan chickpea curry is delicious served with rice, naan, rotis or parathas.

Fall season is my favorite season!! Scorching summer heat transitions into a cooling period before the dreaded winter. Beautifully colored trees with falling leaves and all things cozy and comforting like lattes, soups, casseroles and curries.

Chickpeas are one of my favorite pantry staple. It is healthy, filling, versatile and comes in handy when you want to whip up a quick dinner.

Why it’s the best Chickpea and spinach curry?

• Easy
• One pot
• Big flavor
• Ready in under 30 minutes
• Healthy (full of plant based protien)
• Hearty
• Vegan
• Gluten Free
• Delicious with almost any carbs.

Main ingredients:

Chickpeas – Rinsed and drained canned chickpeas (or use about 2 cups of cooked chickpeas)

Spinach – Fresh baby spinach or coarsely chopped regular spinach

Coconut Milk – Canned coconut milk

Spices – Coriander, Cayenne, turmeric and garam masala

All curry suspects – Cumin , onion, ginger, garlic and tomato

How to make spinach and chickpea curry?

(Refer step-by-step photos below)

Heat coconut oil in a pot and toast cumin seeds. Saute chopped onion, garlic and ginger until golden. Add all spices and cook stirring constantly, until the mixture gets shiny and spices are toasted.

Add tomato sauce, cooked chickpeas, coconut milk, water and salt. Cover and cook on medium heat for 12 to 15 minutes. Uncover, and mash few chickpeas lightly with a potato masher.

Add spinach and a dash of sugar, cook until spinach is wilted.

Serve after few minutes.

• 

• 

• 

• 

Tips and Tricks:

Chickpeas – Empty contents of a can into a colander and rinse well under under running water. Drain well before adding into the curry. If using soaked and cooked chickpeas, use about 2 cups in this recipe

Add 1-2 tablespoons water along with spices – If you have more than enough oil in the pan then you can go ahead without water. Adding a dash of water helps spices not burn before getting a chance to be toasted, avoids sticking to the pan and cooks more evenly.

Tomato sauce – Canned tomato sauce (such as Hunts, Contadina,….) or tomato passata. This helps in skipping the traditional, lengthy process of cooking tomatoes in oil, until all moisture is evaporated and oil is separated.

Spiciness – Adjust cayenne powder based on your spice level. Cayenne pepper is the same as Indian chili powder.

Resting time – Let curry rest for at least 5 minutes before serving. This helps it to further thicken the sauce.

How to serve chickpea and spinach curry?

This curry is excellent served with cooked white basmati rice, naan, parathas, rotis or even a good crusty bread.

Storage instructions:

Leftover curry can be refrigerated in a covered container for up to 4 days. Reheat in microwave before eating,

It can also be frozen is a sealed zip lock bag for up to a month. Thaw at room temperature, empty contents into a microwave safe bowl and microwave until heated through.

Variations:

Chickpea Curry – If you are out of spinach then, simply omit spinach in this recipe.

Chickpea and Kale curry – Skip spinach and add chopped kale along with group-3 ingredients.

Chickpea and Potato curry – Skip spinach and add peeled, chopped potatoes (about 1-inch cubes) along with group-3 ingredients, cover and cook until potatoes are tender. Skip mashing.

More recipes with canned chickpeas:

Air Fryer Chickpeas 

Chickpea Burrito Bowl 

Chickpea Lettuce wraps

Chickpea Tacos

Mexican Chickpeas

Salsa Chickpeas Meal Prep

4 Ingredient Creamy Chickpea Salad

Indian Roasted Chickpeas

or more chickpea recipes

Frequently asked questions:

More Curry, CURRY and Curries:

Chickpea Curry with Beets

20 Minute Spicy Coconut Curry Shrimp

Thai Chickpea and Spinach Curry

Chicken and Kale Curry

Butter Chickpeas

or more Indian recipes

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.