This chickpea curry is a quick and flavorful plant-based dish made with tender chickpeas, creamy coconut milk, fresh spinach, and warming spices. It’s ready in just about 20 minutes and perfect for a cozy, satisfying meal.
Why You’ll Love This Recipe
I love how this recipe comes together with minimal effort but delivers bold, comforting flavor. The spices—curry powder, cumin, and coriander—create a rich, aromatic base, while the coconut milk brings in a luxurious creaminess. The chickpeas and spinach add texture and nutrition, making this curry not only hearty but also wholesome. Plus, it’s naturally vegan, gluten-free, and ideal for weeknight cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 yellow onion, diced
1 large garlic clove, minced
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups baby spinach leaves (or about 5 oz), roughly chopped if needed
1 can (28 oz) crushed fire-roasted tomatoes
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon kosher salt
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup full-fat canned coconut milk
Cooked basmati rice, white or brown, for serving
Directions
I start by cooking the basmati rice so it’s ready when the curry is done.
I dice the onion, mince the garlic, and grate the ginger to prep everything in advance.
In a large skillet over medium-high heat, I warm the oil and sauté the onion for about 5 minutes until softened and golden.
I stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
I add the baby spinach and cook, stirring often, until it wilts down completely—about 2 minutes.
Then I pour in the crushed tomatoes, followed by the curry powder, cumin, coriander, salt, and chickpeas. I stir to combine and let everything simmer for 5 minutes until hot and bubbly.
After removing the skillet from the heat, I stir in the coconut milk until the sauce is smooth and creamy.
I serve the curry over warm rice and enjoy immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
If I want more heat, I like to add ½ teaspoon of cayenne pepper or a sprinkle of red pepper flakes with the other spices.
I sometimes use regular crushed tomatoes if I don’t have fire-roasted on hand, and just simmer them a bit longer for deeper flavor.
For a lentil twist, I swap the chickpeas with cooked red lentils.
I often add extra vegetables like bell peppers or mushrooms for more texture and color.
A swirl of coconut yogurt or a spoonful of cashew cream makes it even richer and more indulgent.
Storage / reheating
I store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen over time, making it even tastier the next day.
For longer storage, I freeze individual portions for up to 3 months. When I’m ready to eat, I thaw it in the fridge overnight and reheat it gently on the stovetop or in the microwave. I usually add a splash of coconut milk or water if the sauce thickens too much.
FAQs
What tomatoes work best in this recipe?
I prefer fire-roasted crushed tomatoes for their smoky flavor, but regular crushed tomatoes also work well—especially if I let them simmer a few minutes longer.
Is this curry suitable for vegan or gluten-free diets?
Yes, it’s both vegan and gluten-free without any substitutions needed.
How spicy is this chickpea curry?
It’s mild as written, which I like for everyday meals, but I can easily make it spicier by adding cayenne or red pepper flakes.
Can I use dried chickpeas instead of canned?
Absolutely—I just cook them ahead of time. Canned chickpeas are faster, but dried ones work just as well once cooked.
What should I serve with this curry?
I usually serve it over basmati rice, but it’s also great with quinoa, cauliflower rice, or warm naan bread. A sprinkle of chopped cilantro or a squeeze of lime brightens everything up.
Conclusion
This chickpea curry has become one of my favorite go-to meals when I want something fast, filling, and full of flavor. It’s satisfying, healthy, and completely customizable. Whether I’m feeding a family or meal prepping for the week, it always delivers—and the leftovers are just as good, if not better.
This easy chickpea curry is a creamy, comforting, plant-based dish made with chickpeas, coconut milk, spinach, and warming spices. Ready in 20 minutes, it’s perfect for a quick, nourishing meal.
