Save This chickpea and spinach curry has been my reliable answer for those busy weeknights when I crave warmth and nourishment without much fuss. Tender chickpeas simmer in a coconut tomato sauce, brightened with garam masala and piled with spinach for a plant-fueled dinner that always hits the spot.
The first time I made this I was hunting for a meatless meal that still felt filling. It has become my go-to whenever friends ask for an easy meatless dish packed with flavor. My toddler even loves sopping up the sauce with naan.
Ingredients
- Vegetable oil: brings everything together and keeps the aromatics from sticking. Choose a neutral oil with a high smoke point like grapeseed or sunflower
- Medium onion: provides the foundation of sweet flavor use fresh and firm onions for best results
- Garlic cloves: offer sharp depth and aroma always use fresh garlic for standout taste
- Fresh ginger: adds zesty warmth look for plump smooth ginger roots
- Green chili: introduces a gentle heat optional for milder palates
- Canned chickpeas: are the protein backbone rinse well to remove sodium and achieve a clean texture
- Fresh spinach: brings a leafy boost to the curry or use frozen if that is easier
- Diced tomatoes: deliver tang and body canned tomatoes should be deeply red for best results
- Coconut milk: makes the sauce creamy and lush opt for full fat for maximum flavor
- Water or vegetable broth: loosens the sauce broth adds extra depth
- Ground cumin: gives earthy warmth check that your spices are aromatic and not stale
- Ground coriander: offers citrusy notes
- Garam masala: blends everything together with sweet spice find a fresh blend for boldness
- Turmeric: gives golden color and subtle bitterness
- Paprika: adds smokiness or subtle heat
- Salt and pepper: finish off the flavors taste and adjust before serving
- Fresh lemon juice: lifts all the flavors especially refreshing as a final squeeze
Instructions
- Prepare the Aromatics:
- Finely chop onion garlic ginger and chili if using Lay your mise en place out before you start to make cooking seamless
- Sauté the Base:
- Heat oil in a large skillet on medium Add the onion and gently sauté for about seven minutes Stir regularly until the onions take on a golden color and start to smell sweet This base layer brings depth and subtle sweetness to the final dish
- Build the Flavor:
- Add garlic ginger and chili to the skillet Stir frequently for two minutes The heat will mellow the garlic while ginger infuses a gentle spice Your kitchen will begin smelling amazing
- Bloom the Spices:
- Sprinkle in cumin coriander garam masala turmeric and paprika Stir constantly for at least thirty seconds Intentionally heating the spices releases their oils and boosts flavor throughout the curry
- Simmer the Sauce:
- Tip in the diced tomatoes with their juices Scrape up any browned bits from the bottom With moderate heat let this thicken and meld for five minutes Tomatoes should slightly break down and the sauce will darken a bit
- Add Chickpeas and Coconut:
- Pour in the chickpeas coconut milk and your choice of water or broth Stir thoroughly to coat everything evenly and bring the contents to a gentle simmer Let this bubble away uncovered for ten minutes which thickens the sauce and gives chickpeas a chance to drink up all the spices
- Wilt the Greens:
- Add the spinach in big handfuls If using fresh it will collapse with heat within three to five minutes Stir gently so it mixes into the sauce Frozen spinach just needs to be heated through and squeezed of extra water first
- Final Seasoning:
- Taste the curry and season with salt black pepper and a squeeze of lemon juice This moment sharpens the flavors and brings brightness to the whole pot
- Serve and Enjoy:
- Ladle the hot curry over steamed rice or scoop with naan for a comforting meal
Save My favorite ingredient has to be coconut milk In my family it is the secret to silky luscious curries My kids recognize the smell as soon as it hits the pan and everyone trickles into the kitchen for a taste My little one calls it the magic white sauce
Storage Tips
Once cooled transfer the curry to airtight glass containers Refrigerate for up to four days The sauce will thicken as it sits so add a splash of water or vegetable broth when reheating This dish also freezes beautifully Just portion it out thaw in the fridge overnight and gently reheat on the stove for quick work lunches or lazy dinners
Ingredient Substitutions
No spinach on hand Swiss chard or kale make great swaps Just slice the stems thin as they take a bit longer to soften Chickpeas can be replaced with white beans for a milder flavor or with cooked lentils if that is what you have in your pantry Out of coconut milk a blend of plant yogurt and water can make a pretty creamy substitute
Serving Suggestions
Serve bubbling hot with basmati rice or scoop with fluffy naan For extra richness swirl in cashew cream or a dollop of yogurt Try topping with chopped cilantro a sprinkle of toasted cashews or a squeeze of lime for extra freshness For leftovers I love piling the curry onto baked sweet potatoes for a filling lunch
Save A well loved vegetarian curry like this is both comfort food and a family tradition for us I hope it becomes just as cherished in your home
Recipe FAQ
- → Can I use frozen spinach instead of fresh?
Yes, thawed and squeezed frozen spinach works perfectly, adding the same earthy flavor and texture.
- → What pairs well with this curry?
Basmati rice, naan, or quinoa make excellent accompaniments, soaking up the flavorful sauce.
- → How can I add more richness?
A swirl of coconut milk, cashew cream, or a dollop of yogurt adds creamy balance to the spices.
- → Is this dish gluten-free and vegan?
Yes, it’s naturally gluten-free and vegan. Always check labels on canned goods and spices for certainty.
- → Can I adjust the spice level?
Absolutely. Adjust chili and spice amounts according to your taste, or omit chili for a milder flavor.
- → Can I substitute chickpeas?
White beans or lentils can be used in place of chickpeas for a different twist on the dish.