Pin This Chickpea and Spinach Curry is my go-to dish on busy weeknights when I want something hearty yet nourishing. Packed with creamy coconut milk, warming spices, and plenty of plant-based protein, it fills the kitchen with the coziest aroma and guarantees happy, satisfied bellies.
The first time I made this curry for friends at a last minute dinner, I was amazed by how quickly everyone gathered around the table for seconds.
Ingredients
- Vegetable oil: brings together aromatics and keeps spices from burning choose a neutral oil with a high smoke point
- Onion: adds a sweet flavor base find one that feels firm and heavy
- Garlic: gives pungency and aroma fresh cloves always make a difference
- Ginger: brightens everything with gentle heat opt for fresh and plump roots
- Green chili: brings optional heat use more if you like spicy curries
- Chickpeas: are protein packed and creamy look for ones with no added salt if using canned
- Spinach: adds color and heaps of nutrients both fresh or frozen work well pick baby leaves for a tender bite
- Diced tomatoes: give tang and body to the sauce choose fire roasted for smokiness if you find them
- Coconut milk: provides richness that soothes the spices use full fat for extra creaminess
- Water or broth: keeps things saucy choose vegetable broth for added flavor
- Cumin: earthy warmth and foundation of Indian curries check for a fresh smell
- Coriander: gentle citrus undertones grind whole seeds if possible
- Garam masala: rounds out the flavor with complex notes make sure it smells intensely fragrant
- Turmeric: gives a golden hue and subtle earthiness always check its color is bright and not dull
- Paprika: lends a gentle smokiness try sweet paprika for a milder taste
- Salt: balances and brings up flavors
- Black pepper: adds finishing spice grind it fresh for maximum punch
- Lemon juice: for pops of freshness use just squeezed for best results
Instructions
- Prepare the Aromatics:
- Finely chop the onion garlic ginger and chili. Heat oil in a large skillet over medium and sauté onions until soft and golden which usually takes about seven minutes. This slow cooking coaxes out deep sweetness essential for the curry.
- Bloom the Spices:
- Add the garlic ginger and chopped chili to the pan. Stir and cook until the aroma is strong about two minutes. Sprinkle in cumin coriander garam masala turmeric and paprika. Stir vigorously for half a minute to let them bloom which will bring out their oils and create a super fragrant base.
- Build the Curry:
- Pour in the diced tomatoes. Let everything simmer for about five minutes while you stir occasionally. This step thickens the sauce and allows flavors to blend thoroughly.
- Simmer the Chickpeas:
- Add the rinsed chickpeas coconut milk and water or broth. Stir until evenly mixed. Bring to a gentle simmer and cook uncovered for ten minutes. This helps the chickpeas take on the creamy spicy sauce.
- Add the Greens:
- Stir in fresh or drained thawed spinach. Let it cook a few minutes until wilted and bright green or if frozen until fully heated. The spinach will shrink down and become soft laced through the curry.
- Adjust and Serve:
- Season with salt pepper and lemon juice adjusting to taste. Serve the curry hot with your favorite rice or warm flatbreads for soaking up all the flavor.
Pin Spinach is my favorite here because it disappears tenderly into the curry and always reminds me of my grandmother’s kitchen where greens were stirred into almost every meal. Watching my kids spoon up the last bits feels like sharing a small but important tradition.
Storage Tips
Once cooled store any leftover curry in airtight containers. It stays fresh in the fridge for about four days and reheats gently on the stove or in the microwave. If freezing ladle portions into containers leaving some headspace. It will keep in the freezer for up to two months and thaws best overnight in the fridge. Add a bit of water when reheating to restore a creamy saucy texture.
Ingredient Substitutions
If you are out of spinach try chopped kale or Swiss chard for a heartier green. Canned tomatoes can be swapped for fresh ripe tomatoes diced. Cannellini beans or small white beans work if you do not have chickpeas. Almond milk or cashew cream are also good substitutes if you are not a fan of coconut milk.
Serving Suggestions
This curry shines over fluffy basmati rice or mounds of steamed quinoa for a protein boost. Serve with naan or roti to mop up the sauce and squeeze extra lemon on top for brightness. Garnish with chopped cilantro or a swirl of creamy yogurt if you do not need it vegan.
Cultural Context
Inspired by home style Indian curries with a little global twist this dish brings together classic ingredients like chickpeas and coconut milk used throughout India and neighboring regions. Every family puts their stamp on this kind of curry so feel free to experiment with local greens or spice blends from your pantry.
Seasonal Adaptations
In winter substitute spinach with finely shredded kale or chard In summer use baby spinach or even tender beet greens for a milder flavor When fresh tomatoes are at their peak try them diced for the sauce
Success Stories
Friends who usually shy away from vegan meals always ask for seconds of this curry. One batch once powered my entire book club through a stormy night and made instant converts out of every skeptic. Leftovers disappeared so fast I started doubling the recipe for gatherings. This one always impresses even the pickiest eaters.
Pin For a final touch, brighten just before serving with a squeeze of lemon and a shower of fresh herbs. This effortless curry might just become your weeknight favorite.
Recipe Q&A
- → Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess liquid before adding. Both options work and yield flavorful results.
- → What can I serve alongside this dish?
This pairs well with basmati rice, naan, or quinoa for a complete and filling meal.
- → Is this curry suitable for vegans?
Yes, it uses plant-based ingredients only. Just check any added toppings are vegan-friendly.
- → How can I make this dish spicier?
Add extra green chili or a pinch of chili powder with the spices for increased heat.
- → Can I substitute kale or Swiss chard for spinach?
Absolutely, both leafy greens are delicious alternatives and add unique flavor and texture.
- → How should leftovers be stored?
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently.