Chickpea Spinach Coconut Curry

Chickpea Spinach Coconut Curry is a hearty, plant-based dish that features creamy coconut milk, protein-rich chickpeas, and vibrant spinach simmered with warm curry spices. It’s a comforting and flavorful one-pot meal that’s quick to prepare and perfect for busy weeknights or meatless dinners.

Why You’ll Love This Recipe

This curry is rich, satisfying, and packed with nutrients—all while being completely vegan and gluten-free. It’s made with pantry staples, comes together in just 30 minutes, and delivers bold flavor with minimal effort. Serve it over rice or with naan for a wholesome and comforting meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas (drained and rinsed)
• Fresh baby spinach
• Coconut milk (full-fat for creaminess)
• Onion (chopped)
• Garlic (minced)
• Fresh ginger (grated)
• Crushed tomatoes or tomato paste
• Curry powder
• Ground cumin
• Ground turmeric
• Red pepper flakes (optional, for heat)
• Olive oil or coconut oil
• Salt
• Black pepper
• Fresh cilantro or lime wedges (optional, for garnish)

directions

1. Heat oil in a large skillet or pot over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until softened.
3. Stir in garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
4. Add crushed tomatoes or tomato paste and cook for 1–2 minutes.
5. Pour in coconut milk and stir until the sauce is smooth and bubbling.
6. Add chickpeas and simmer for 10–15 minutes to allow flavors to meld.
7. Stir in fresh spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste.
9. Serve hot over rice, quinoa, or with warm naan. Garnish with cilantro or a squeeze of lime if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add cubed sweet potato or butternut squash for extra heartiness.
• Use kale or Swiss chard instead of spinach.
• Stir in a spoonful of peanut butter for a nutty twist.
• Add cooked lentils or tofu for more protein.
• Use green curry paste or garam masala for a flavor variation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This curry also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use dried chickpeas?

Yes, but you’ll need to soak and cook them beforehand. Canned chickpeas are faster and more convenient.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy. Full-fat coconut milk is recommended for best flavor and texture.

Is this curry spicy?

It has mild heat, which you can adjust with more or less red pepper flakes.

Can I make it ahead of time?

Absolutely—it tastes even better the next day as the flavors develop.

What’s the best way to serve this curry?

Serve it with basmati rice, brown rice, quinoa, or naan bread.

Can I blend the curry for a smoother texture?

Yes, blend a portion of it for a creamier consistency or blend fully for a soup-like dish.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure canned products are certified gluten-free.

How do I thicken the curry?

Let it simmer uncovered to reduce and thicken, or mash a few chickpeas directly into the sauce.

Can I use frozen spinach?

Yes, thaw and drain before adding to avoid excess moisture.

What can I do with leftovers?

Use as a filling for wraps, serve over baked potatoes, or turn into a soup with added broth.

Conclusion

Chickpea Spinach Coconut Curry is a delicious, nourishing, and easy-to-make dish that brings together the comforting creaminess of coconut milk and the hearty texture of chickpeas. It’s a versatile, flavorful recipe that suits a variety of diets and tastes—and it’s sure to become a staple in your plant-based meal rotation.

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