This chickpea and spinach coconut curry is a deliciously creamy vegan dish with warming spices and nutritious ingredients.
It’s perfect for a comforting dinner that’s ready in about 35 minutes and easy to prepare with pantry staples.
The coconut milk adds richness while the spinach brings freshness, making this curry both hearty and light.
Why You’ll Love This Recipe
- The combination of chickpeas and spinach provides both protein and leafy greens in a flavorful, vegan-friendly base.
- Coconut milk lends a creamy, smooth texture that balances the spices without overpowering the dish.
- This recipe simmers quickly, making it practical for weeknight meals or batch cooking for later.
- It requires minimal ingredients, mostly store cupboard staples, making it accessible and budget-friendly.
Chickpea and Spinach Coconut Curry
A creamy vegan curry with chickpeas and spinach simmered in coconut milk and fragrant spices, perfect for a comforting and nutritious meal.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz/400 g) diced tomatoes
- 1 can (14 oz/400 ml) full-fat coconut milk
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 5 cups (about 150 g) fresh spinach leaves
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan bread, to serve
Instructions
- Prepare the base Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
- Add aromatics and spices Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add curry powder, cumin, turmeric, and cayenne pepper. Stir constantly for 1 minute to toast the spices gently.
- Add tomatoes and coconut milk Pour in the diced tomatoes with their juices and simmer for 5 minutes, stirring occasionally. Then add the coconut milk, stirring to combine. Bring to a gentle simmer.
- Add chickpeas and spinach Add the drained chickpeas and cook for 10 minutes, allowing the flavors to meld. Stir in the fresh spinach leaves and cook for 2-3 minutes until wilted. Season with salt to taste.
- Serve Remove from heat and garnish with fresh cilantro. Serve hot with cooked basmati rice or warm naan bread.
Helpful Tips
- For extra flavor, toast whole spices like cumin seeds in oil before adding onion.
- Adjust the cayenne pepper based on your heat preference or omit for mild curry.
- If using frozen spinach, thaw and drain excess water before adding.
- Leftovers can be cooled to room temperature then refrigerated within 2 hours for food safety.
Storage and Make-Ahead
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to 165°F (74°C) before serving.
This curry can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat completely before eating.
Frequently Asked Questions
Is this curry vegan?
Yes, this curry uses only plant-based ingredients including chickpeas, spinach, and coconut milk, making it vegan friendly.
Can I use dried chickpeas?
You can use dried chickpeas, but they must be soaked overnight and fully cooked before adding to the curry.
How spicy is this curry?
This curry has mild to moderate heat. You can adjust spice levels by varying the cayenne pepper amount or leaving it out for a milder version.
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