The easiest vegan chickpea and spinach curry, ready in 20 minutes! It’s loaded with flavour, creamy, and packed with plant protein.
You guys, this is what curry dreams are made of. This beauty is made in one pot, and in less than an hour, you’ll be in chickpea curry HEAVEN!
We eat this spinach and chickpea curry year-round. It’s so simple, flavourful, and has just a handful of ingredients. We make a simple curry sauce from store-bought curry powder, canned tomatoes and coconut milk for the spinach and chickpeas to bathe in. It’s a creamy, mildly spiced, rich sauce that’s divine over rice, as a breakfast hash base, or with noodles.
Plus, chickpeas are a fantastic source of plant-based protein, offering about 14 grams per cup! Today, I used spinach, but you can add in any other veggies you have on hand or are craving.
Ingredients you’ll need
With just a few kitchen staples, this one-pan chickpea and spinach curry is incredibly easy to make.
- Chickpeas: Canned and pre-cooked; just simmer in the sauce to absorb the flavour. They’re an affordable source of plant-based protein that adds excellent texture. Be sure to drain and rinse them.
- Aromatics: Onion, garlic, and fresh ginger are a dynamic pairing for curry dishes. If you only have ground ginger, swap in about a teaspoon of dried ginger.
- Canned Tomatoes: Add flavour and help thicken the curry sauce.
- Coconut Milk: Adds creaminess and smoothness; use full-fat canned coconut milk for the best result.
- Spinach: We’re loading this vegan curry with a few handfuls of baby spinach.
- Curry Powder: Use mild curry powder for a family-friendly dish. Adjust the amount based on your preferred level of spiciness.
- Oil: Coconut or avocado oil works well in this recipe.
- Acidity: A little lemon juice or vinegar helps balances out the flavours.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chickpea and Spinach Curry
Cook the Aromatics: In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Add the ginger and stir for another minute until fragrant.
Chickpeas and Seasonings: Add the chickpeas, curry powder, and salt. Stir for 2 minutes or until fragrant.
Add Liquids: Add the tomatoes, coconut milk, and water. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.
Add Greens: Add the spinach and a squeeze of lemon juice, and cook for another minute until wilted.
Finish: Remove from heat and serve over rice. Enjoy!
Recipe Variations and Tips
- Switch up the Beans: Feel free to switch it up a bit. This chickpea curry would be equally delicious with cannellini beans or butter beans.
- Lighten it Up: For a slightly lighter vegan curry, you can opt for light coconut milk or 1/4 cup peas butter mixed with 1 1/2 cup of water to form a cream. Just keep in mind that this will impact the overall creaminess and richness of the recipe.
- Other Veggies: Got some veggies in the fridge that need using up? Zucchini, broccoli green peas or peas would be delicious additions.
How to Store
- Refrigerate: The leftovers will last for about 3-5 days in airtight containers in the fridge.
- Freezing: Let the curry cool, then transfer it to freezer-safe containers and freeze. Thaw the frozen leftovers in the fridge before reheating on the stove or in the microwave.
Serving suggestions
Serve the spinach and chickpea curry into bowls some basmati rice, quinoa, roti or naan for a simple and filling meal. Serve it along with other side dishes like Charred Broccoli, Air Fryer Cabbage, Loaded Cheesy Corn Toast or Roasted Green Beans & Carrots to make it a more filling meal.
Recipe FAQ
Yes, you can use dried chickpeas. Soak them overnight and cook them until tender before using them in the recipe.
Yes, you can substitute spinach with other greens like kale, Swiss chard, or collard greens.
To make the curry spicier, add more curry powder, a pinch of cayenne pepper, or some chopped fresh chili peppers.
Yes, you can add tofu, tempeh, or even paneer for extra protein.
Yes, you can adapt this recipe for a slow cooker. Add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and lemon juice in the last 30 minutes of cooking.
More curry recipes
If you try this chickpea and spinach curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Chickpea Spinach Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Description
The easiest vegan chickpea and spinach curry, ready in 20 minutes! It’s loaded with flavour, creamy, and packed with plant protein.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, thinly sliced
- 3 garlic cloves, sliced
- 1 tablespoon freshly grated ginger
- 2 x 400g (14 oz) cans chickpeas, rinsed
- 2 tablespoons curry powder
- 1 teaspoon salt
- 400g (14 oz) can diced tomatoes
- 400 ml (14 oz) can coconut milk
- 3/4 cup water
- 100g bag spinach
- 1 lemon
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Add the ginger and stir for another minute until fragrant.
- Add the chickpeas, curry powder, and salt. Stir for 2 minutes or until fragrant.
- Add the tomatoes, coconut milk, and water. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.
- Add the spinach and a squeeze of lemon juice, and cook for another minute until wilted.
- Remove from heat and serve over rice. Enjoy!
Notes
- Store leftover curry in an airtight container in the fridge for up to 3-5 days.
- Freeze it for up to 3 months.
- To defrost, thaw it in the fridge overnight.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 381
- Sugar: 6.7g
- Fat: 21.9g
- Saturated Fat: 15.7g
- Carbohydrates: 37.8g
- Fiber: 9.5g
- Protein: 14.1g
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