Chickpea and Spinach Curry

Creamy Chickpea and Spinach Curry is quick, easy to make with pantry staples! It’s vegan, gluten-free, packed with protein and fiber, and full of bold, authentic flavor. Perfect for meal prep and one of our go-to Indian vegetarian dinners!

Course Dinner

Cuisine Indian

Keyword chickpea and spinach curry, spinach and chickpea curry, vegan chickpea curry

Prep Time 10

Cook Time 26

Total Time 36

Servings Serving

Calories 249kcal

Author Maria Doss

Ingredients

3 tablespoons coconut or vegetable oil
¼ teaspoon cumin seeds
1 ½ cups chopped onion about 1 medium
2 to 3 cloves garlic minced
2 teaspoons minced ginger
1 ¼ teaspoons salt or to taste, divided
2 teaspoons coriander powder
½ to 1 teaspoon cayenne pepper powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala powder
1 can (8 ounces) tomato sauce don't use marinara or jarred sauces
¾ cup coconut milk
1 can chickpeas (drain & rinse) (use 2 cups cooked)
½ teaspoon sugar
3 handfuls baby spinach

Instructions

Heat oil in a deep pot over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant. Stir in the onion, garlic, ginger, and about ½ teaspoon of salt. Cook, stirring occasionally, until the onions turn soft and translucent, about 3 to 5 minutes.
Reduce the heat to medium-low and add all four spice powders (coriander, cayenne, turmeric, and garam masala) along with 2 tablespoons of water. The water helps prevent the spices from burning and sticking to the bottom of the pan. Cook, stirring constantly, for 2 to 3 minutes, until the spices are fragrant and the mixture looks glossy.
Add the tomato sauce, coconut milk, chickpeas, sugar, remaining salt, and ½ cup water. Stir well, then cover the pot and increase the heat to medium. Let it cook for 12–15 minutes, stirring once or twice in between to prevent the curry from sticking to the bottom.
Optional step - Use a potato masher to gently mash the curry a couple of times— just enough to break down some of the chickpeas. This helps naturally thicken the sauce and creates a creamier, heartier texture. Avoid mashing too much—you still want plenty of whole chickpeas.
Stir in the spinach and cook uncovered for 2 to 3 minutes, until just wilted. Remove from heat and let the curry rest for about 5 minutes before serving—this allows the flavors to settle and the sauce to thicken slightly.

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