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Flavorful Chickpea and Spinach Curry

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A warm, spiced chickpea and spinach curry that is quick, easy, and packed with wholesome ingredients. Perfect for weeknight dinners or casual gatherings, this comforting dish blends fragrant spices with creamy coconut milk and fresh greens.

Ingredients

Scale
  • 2 cans chickpeas (about 15 oz / 425 g each), drained and rinsed
  • 5 cups fresh spinach (about 150 g), roughly chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can diced tomatoes (14 oz / 400 g)
  • 1/2 cup coconut milk (120 ml), full-fat or light
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon red chili powder (optional)
  • Salt to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon lemon juice

Instructions

  1. Finely chop the onion, mince the garlic, grate the ginger, and roughly chop the spinach. Drain and rinse the chickpeas.
  2. Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
  3. Add the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, stirring frequently to avoid burning.
  4. Sprinkle in ground cumin, ground coriander, turmeric, garam masala, and red chili powder (if using). Stir constantly for about 30 seconds to toast the spices and release their aroma.
  5. Add the diced tomatoes with their juices. Stir and let simmer for 5 minutes until the sauce thickens slightly.
  6. Add the rinsed chickpeas to the pan, stirring to coat them with the sauce. Cook for 5 minutes to heat through and meld flavors.
  7. Add the chopped spinach and stir gently until wilted. Pour in the coconut milk and stir to combine. Simmer for another 3–4 minutes until hot and creamy.
  8. Season with salt to taste. Just before serving, stir in fresh lemon juice and sprinkle with chopped cilantro.

Notes

Toast spices briefly in hot oil to unlock full flavor and avoid burning by stirring constantly. Rinse canned chickpeas well to reduce sodium and canned flavor. Add spinach at the end to keep it vibrant green and avoid overcooking. Adjust curry thickness with water or vegetable broth if needed. Use full-fat coconut milk for richer taste or light for fewer calories. Variations include swapping chickpeas for lentils, kidney beans, or tofu, and adding vegetables like potatoes or cauliflower.

Nutrition

Keywords: chickpea curry, spinach curry, vegan curry, easy curry recipe, healthy dinner, gluten-free curry, quick dinner, coconut milk curry

Find it online: https://tastypierecipes.com/flavorful-chickpea-and-spinach-curry-recipe-easy-homemade-warm-spiced-curry/