Indian Chickpea and Spinach Curry

chickpea and spinach curry in a white pan.

Indian Chickpea and Spinach Curry

Indian Chickpea and Spinach Curry is quick and easy to make with pantry staples! It’s vegan, gluten-free, packed with protein and fiber, and full of bold, authentic Indian flavor.

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 or grated)
2 teaspoons minced or grated 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) (or use 2 cups cooked)
½ teaspoon sugar
3 handfuls baby spinach

Instructions

Saute aromatics. Heat 3 tablespoon oil in a medium saucepan over medium heat. Once hot, add ¼ teaspoon cumin seeds and let them sizzle for a few seconds. Stir in the 1 ½ cups onion, 2 garlic cloves, 2 teaspoon ginger, and about ½ teaspoon of salt. Cook, stirring occasionally, until the onions soften and become translucent, about 3 to 5 minutes.
Toast spices. Reduce the heat to medium-low and add all 2 teaspoon coriander, ½ teaspoon cayenne, ¼ teaspoon turmeric, and ¼ teaspoon garam masala powder, 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 fragrant and glossy.
Simmer. Add the 1 can tomato sauce, ¾ cup coconut milk, 1 can chickpeas, ½ teaspoon sugar, remaining salt, and ½ cup water. Stir well, then cover the pot and increase the heat to medium. 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.
Finish. Stir in 3 handfuls of 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.

Notes

Chickpeas: Use one or two cans of chickpeas. If using homemade cooked garbanzo beans, about 2 cups works perfectly.

Spiciness: Adjust the cayenne powder to your preferred heat level. Note: cayenne pepper is equivalent to Indian chili powder.

Tomato sauce: Use canned tomato sauce (like Hunt’s or Contadina). Avoid marinara or pizza sauces, as they can alter the flavor.

Ginger garlic paste: Use 3 tablespoons of homemade ginger garlic paste instead of the minced garlic and ginger.

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