Why You’ll Love This Recipe
This curry is the ultimate comfort food — creamy, rich, and loaded with nourishing ingredients. It’s vegan, gluten-free, and packed with plant-based protein and fiber, making it both satisfying and wholesome. Best of all, it’s easy to prepare in under 30 minutes using pantry staples and fresh greens. Serve it with rice, naan, or on its own for a fulfilling meal that tastes like a warm hug in a bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked or canned chickpeas (drained and rinsed)
fresh baby spinach
coconut milk (full-fat for extra creaminess)
onion (finely chopped)
garlic (minced)
ginger (grated)
tomato paste
curry powder
ground cumin
ground turmeric
garam masala
crushed red pepper flakes (optional)
olive oil or coconut oil
salt and pepper
fresh cilantro (for garnish)
juice of lime or lemon (for brightness)
Directions
- Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Add tomato paste, curry powder, cumin, turmeric, and garam masala. Cook for 1–2 minutes to toast the spices.
- Pour in the coconut milk and stir well to combine with the spices. Bring to a simmer.
- Add chickpeas and season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally.
- Add spinach and stir until wilted, about 2–3 minutes.
- Finish with a squeeze of lime or lemon juice and garnish with fresh cilantro before serving.
Servings and timing
Serves 4. Preparation takes about 10 minutes, and cook time is approximately 20 minutes.
Variations
- Spicy version: Add more red pepper flakes, fresh chili, or a splash of hot sauce.
- Creamy tomato twist: Add crushed tomatoes or diced tomatoes along with the coconut milk for extra depth.
- Protein boost: Stir in tofu cubes or green peas for added texture and nutrition.
- Low-carb option: Serve with cauliflower rice instead of regular rice.
- Make it thicker: Mash some of the chickpeas into the curry for a thicker consistency.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Let thaw in the fridge overnight before reheating.
- Reheating: Warm gently in a saucepan over medium heat, adding a splash of water or coconut milk if needed.
FAQs
Can I use frozen spinach?
Yes, just thaw and drain it well before adding to avoid excess moisture.
What type of coconut milk is best?
Full-fat canned coconut milk gives the best creamy texture. Light coconut milk can be used, but the curry will be thinner.
Can I make this without tomato paste?
Yes, though tomato paste adds depth. You can substitute with a few tablespoons of crushed tomatoes or leave it out entirely.
Is this recipe freezer-friendly?
Absolutely. It freezes well and reheats beautifully — perfect for batch cooking.
Can I use dried chickpeas?
Yes, but you’ll need to cook them beforehand. Use about 1.5 cups of cooked chickpeas to replace one can.
What can I serve this curry with?
Serve with basmati rice, brown rice, quinoa, naan, or flatbread for a complete meal.
Can I make this oil-free?
Yes, sauté the aromatics in a splash of vegetable broth or water instead of oil.
How do I thicken the curry?
Simmer uncovered to reduce the liquid or mash some chickpeas directly into the sauce.
Can I add other vegetables?
Definitely — bell peppers, sweet potatoes, zucchini, or mushrooms all work well in this curry.
Is this dish kid-friendly?
Yes, especially if you skip or reduce the red pepper flakes. The natural sweetness of coconut milk makes it very appealing.
Conclusion
Creamy Chickpea Spinach Curry with Coconut Milk is a quick, comforting, and flavorful dish that proves plant-based meals can be both nourishing and indulgent. Packed with protein, spices, and creamy goodness, it’s perfect for busy weeknights, meal prep, or cozy evenings at home. Serve it hot with your favorite grain or bread and enjoy a curry that hits all the right notes.
PrintCreamy Chickpea Spinach Curry with Coconut Milk
Creamy Chickpea Spinach Curry with Coconut Milk is a one-pot, plant-based dish featuring tender chickpeas, wilted spinach, and warm spices simmered in a rich coconut milk sauce. It’s hearty, comforting, and quick to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 (13.5 oz) can full-fat coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil or coconut oil
- Salt and pepper to taste
- Juice of 1 lime or lemon
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add tomato paste, curry powder, cumin, turmeric, and garam masala. Cook for another 1–2 minutes, stirring constantly to toast the spices.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
- Add chickpeas, season with salt and pepper, and simmer uncovered for 10–15 minutes, stirring occasionally.
- Add spinach and stir until wilted, about 2–3 minutes.
- Stir in lime or lemon juice, garnish with cilantro, and serve hot.
Notes
- Use full-fat coconut milk for a creamier texture.
- Mash some chickpeas in the pan to naturally thicken the curry.
- Add extra vegetables like bell peppers or mushrooms for variation.
- Adjust spice level by increasing or omitting red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
