Chickpea Spinach Curry

Looking for a super quick and easy chickpea spinach curry? This Indian-inspired dish is tangy, creamy, and comforting. Ready in just 30 minutes, it’s the perfect weeknight dinner.

This chickpea spinach curry is one of my latest go-to weeknight meals. It’s creamy and luxurious thanks to coconut milk, tangy from plenty of lemon, and high in protein from the chickpeas.

This curry requires the bare minimum in terms of active work – all you have to do is chop onions and garlic, and open a couple of cans from the pantry – and it comes together entirely in one pan. Add some rice, potatoes, or flatbreads, and dinner is served.

What’s In This Chickpea Spinach Curry

This vegan and gluten-free curry starts with sautéed onions and garlic, as well as a handful of spices (cumin, coriander, chili flakes, and turmeric). Then you add cooked/canned chickpeas, coconut milk, tomato sauce, and lemon juice, and simmer the mixture to combine all the flavors. Lastly, you wilt in baby spinach. The tangy Indian-inspired dish turns out super creamy, with silky spinach mingling with hearty chickpeas.

How to Make This Curry

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Brown the Onions

Heat some oil in a medium pot and add the diced onion along with salt. Look until the onions are soft and golden brown.

Step 2: Add the Spices

Then add the garlic and spices, and cook for 30 seconds to activate the spices’ aromas.

Step 3: Mash Half of the Chickpeas

Add half of the chickpeas to the pot. Using a potato masher, smash the chickpeas until they’re mostly broken down. (The mashed chickpeas will thicken the curry.)

Step 4: Simmer the Curry

Then add the remaining chickpeas, as well as the coconut milk, tomato sauce, and lemon juice. Bring to a simmer, then cook for 10 minutes.

Step 5: Add the Spinach

Lastly, gradually incorporate the spinach a handful at a time, waiting until it wilts before adding more. 

How to Serve and Store This Curry

This curry is honestly great on its own, but you can certainly serve it with turmeric brown rice or regular basmati rice, potatoes, naan or parathas, or these savory red lentil pancakes.

The leftovers keep well in an airtight container in the fridge for about 4 days, making this recipe great for meal prep. Reheat the curry on the stove or in the microwave. For longer term storage, cool the curry completely and freeze in a freezer-safe container for up to 3 months; be sure to thaw before reheating.

More Indian-Inspired Recipes…

• Savory Red Lentil Pancakes
• Palak Tofu (Vegan Palak Paneer)
• Turmeric Brown Rice
• Indian Chickpea Stew (Chana Masala)

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.