Comforting Chickpea and Spinach Curry for Any Night
If you’re looking for a quick, flavorful, and satisfying meal, this chickpea and spinach curry is a great choice.
Made with simple pantry staples and fresh ingredients, it comes together in just 30 minutes and delivers warm, comforting flavors with minimal effort.
The creamy coconut base, protein-packed chickpeas, and nutrient-rich spinach make this a wholesome dish that works for both weeknight dinners and meal prep.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
What You’ll Need
For the Curry:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1/2 cup coconut milk
- 2 cups fresh spinach, chopped
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 lemon, juiced
For Serving (Optional):
- Cooked rice or naan bread
- Fresh cilantro for garnish
How to Make It
Step 1: Sauté the Aromatics
Heat olive oil in a large pan over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the Spices
Sprinkle in the cumin, coriander, turmeric, paprika, and cayenne (if using). Stir constantly for about 30 seconds to toast the spices and bring out their flavor.
Step 3: Simmer the Curry
Pour in the diced tomatoes, chickpeas, and coconut milk. Stir to combine, then let the curry simmer over medium-low heat for 15 minutes, allowing the flavors to blend.
Step 4: Finish with Spinach & Lemon
Stir in the chopped spinach and let it wilt for 2 minutes. Squeeze in the lemon juice, season with salt and black pepper, and give it one last stir.
Tips for Success
- Make it creamier: Add more coconut milk if you prefer a richer curry.
- Boost the protein: Stir in cooked lentils or tofu for extra plant-based protein.
- Meal prep tip: This curry tastes even better the next day!
How to Store & Reheat
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in a pot over low heat, stirring occasionally, or microwave in 30-second intervals.
Make It Your Own
For extra texture, toss in cashews or top with Greek yogurt for a creamy finish. If you like spice, add a dash of hot sauce or extra cayenne.