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Chickpea and Spinach Curry Recipe

Chickpea and Spinach Curry

Wholesome Cove
This Indian-inspired one-pot chickpea and spinach curry is a rich, fragrant weeknight dinner made with creamy coconut milk, bold warming spices, and hearty canned chickpeas — ready in just 35 minutes and naturally vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 380 kcal

Equipment

  • Large deep skillet or sauté pan (12 inches / 30 cm) - Or a Dutch oven
  • Dutch oven - Optional alternative to skillet
  • Wooden spoon or silicone spatula
  • Sharp chef's knife
  • Cutting board
  • Fine grater or microplane - For fresh ginger
  • Garlic press or small grater - For garlic
  • Measuring spoons and measuring cups
  • Can opener
  • Colander or fine mesh strainer - For draining and rinsing chickpeas
  • Ladle - For serving
  • Small bowl - Optional — for pre-measuring spices before cooking

Ingredients
  

For the Curry Base

  • 2 tablespoons neutral oil - 30 ml; sunflower or vegetable oil
  • 1 large yellow onion - about 1 cup or 150 g, finely diced
  • 4 garlic cloves - minced
  • 1 tablespoon fresh ginger - 15 g, finely grated or minced
  • 1 green chili - optional, finely chopped, for added heat

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala - divided — half added with spices, half stirred in at the end
  • 1/2 teaspoon chili powder - or to taste

Main Ingredients

  • 1 can (14 oz) crushed or diced tomatoes - 400 g
  • 1 tablespoon tomato paste - 15 g
  • 2 cans (15 oz each) chickpeas - 425 g each; drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk - 400 ml
  • 1/2 cup low-sodium vegetable stock - 120 ml
  • 5 oz fresh baby spinach - 140 g, roughly chopped; or 3 oz / 85 g frozen spinach, thawed and squeezed dry

Seasoning and Finishing

  • 1 teaspoon salt - plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 lemon - juiced; about 1 tablespoon or 15 ml

For Garnish and Serving

  • fresh cilantro - small handful, for garnish
  • cooked basmati rice or naan bread - to serve

Instructions
 

  • Heat 2 tablespoons of oil in a large deep skillet or Dutch oven over medium heat. Add the finely diced onion and cook, stirring occasionally, for 7 to 8 minutes until soft, translucent, and lightly golden at the edges.
  • Add the minced garlic, grated ginger, and chopped green chili (if using) to the pan. Cook for 1 to 2 minutes, stirring constantly, until fragrant and toasty.
  • Add the ground cumin, coriander, turmeric, half the garam masala (1/2 teaspoon), and chili powder. Stir well to coat the onion mixture and cook for 1 to 2 minutes until the spices deepen in colour and smell richly fragrant.
  • Stir in the tomato paste and cook for 1 minute, then pour in the canned tomatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and simmer for 5 minutes until the sauce thickens slightly and oil begins to separate around the edges.
  • Add both drained cans of chickpeas, the full-fat coconut milk, and vegetable stock, then stir to combine. Bring to a bubbling simmer and cook uncovered over medium-low heat for 10 minutes, stirring occasionally, until the sauce reduces and thickens to your liking.
  • Add the chopped baby spinach in two or three batches, stirring between each addition. Allow it to wilt into the curry over 2 to 3 minutes.
  • Stir in the remaining 1/2 teaspoon of garam masala and the lemon juice. Taste and adjust salt, lemon, or chili to your preference, then remove from the heat.
  • Garnish generously with fresh cilantro and serve over fluffy basmati rice or alongside warm naan bread.

Notes

  • Toast your spices in the hot oil for the full 1 to 2 minutes — this single step unlocks the most flavour and is the key to a complex, deeply spiced curry base.
  • Always use full-fat coconut milk. Low-fat versions produce a thin, watery sauce that lacks the creamy body this curry needs.
  • Add garam masala in two stages: half with the other spices at the start to build base flavour, and the second half at the very end to preserve its fresh, floral top notes.
  • For a thicker sauce, mash roughly a quarter of the chickpeas against the side of the pan with the back of a spoon — this naturally thickens the gravy without any starch.
  • To make it coconut-free, replace the coconut milk with an additional 1/2 cup (120 ml) of vegetable stock for a lighter, tomato-forward version similar to traditional chana masala.
  • Leftovers store in an airtight container in the refrigerator for up to 4 days and taste even better the next day as the flavours deepen.
  • To freeze, cool completely and portion into freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of water.
  • Fresh ginger gives a brightness that ground ginger cannot replicate in this dish — use fresh whenever possible.
  • Feel free to add other vegetables: diced sweet potato or cauliflower florets go in with the chickpeas, while frozen peas or sliced bell peppers can be stirred in with the spinach at the end.
  • If using dried chickpeas instead of canned, soak 1 cup (200 g) overnight and simmer until tender (about 1 to 1.5 hours), then use approximately 3 cups (500 g) cooked in place of the two cans.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 44gProtein: 14gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 620mgPotassium: 720mgFiber: 11gSugar: 9gVitamin A: 45IUVitamin C: 24mgCalcium: 12mgIron: 33mg
Keyword chickpea and spinach curry, coconut milk curry, healthy weeknight meal, one pot dinner, vegan curry
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