Spinach Chickpea Curry

We really love curry flavors in our house (our favorites are Curry Chicken Rice Bowls and Coconut Curry Chicken Noodle Soup) and I have been wanting to share this vegetarian chickpea curry with you for years!

This curry is a meal in itself and, served with some coconut rice and naan, is a huge hit with our family! Looking for a curry spiced soup? Check out my Carrot Pumpkin Soup.

Why You'll Love This Recipe

• Fast - this recipe is done in less than 30 minutes!
• Pantry Staples - this recipe uses pantry staples like curry spices, chickpeas, and coconut milk, and we typically have most of the ingredients to make it on hand!
• Adaptable - this recipe is super easy to adapt and add whatever vegetables you have on hand and need to use.
• Vegan and Cozy - this curry is a cozy, filling dish that is also vegan!

Chickpeas - aka garbanzo beans. I use two cans of chickpeas that are drained and rinsed.

Onion - one diced onion is used for flavor and to bulk up the vegetables.

Red Bell Pepper - bell pepper is also used to add flavor and nutrition to this vegan dish.

Garlic

Spices - in this curry dish I used curry powder, turmeric, and coriander, all of which add traditional curry flavor.

Tomato Sauce - tomato sauce adds some acidity to the dish which counters the creaminess from the coconut milk.

Coconut Milk - full fat canned coconut milk is used to add creaminess and a slight sweet flavor to the curry.

Fresh Spinach - I use baby spinach in this dish.

Lime - a squeeze of lime juice at the end adds a fresh flavor to the curry.

Variations

Spices - you can definitely add more spices if you like. A teaspoon or two of fresh ginger would be delicious in this curry, as would a teaspoon of garam masala or cumin. If you'd like to add some spice, use spicy curry powder or add a dash of cayenne pepper.

Add more vegetables - you could add other vegetables like diced potato, cauliflower, sweet potatoes, green beans, or zucchini to bulk up the veggies in this recipe. This vegan chickpea curry is very adaptable and easy to add what you have on hand.

Different Cream - you could use heavy cream, cashew cream, or coconut cream (which is creamier than coconut milk) if you prefer in this chickpea curry recipe.

Frozen Spinach - I like using fresh baby spinach but you can definitely use frozen if that is what you have on hand. Just be sure to thaw and squeeze out the excess moisture before adding it to the dish.

Photo 1. Chop the bell pepper and onion to finely diced pieces.

Photo 2. Add the olive oil to a large saucepan or pot over medium heat. Add the bell pepper and onion and cook for 5-7 minutes, until softened.

Photo 3. Add the fresh garlic, curry powder, turmeric, and coriander, and stir to combine, cooking another 1-2 minutes. Season with salt and pepper.

Photo 4. Add the tomato sauce, chickpeas, and coconut milk, and stir to combine. Cook another 5-10 minutes, until the mixture is warmed through and the chickpeas are tender.

Photo 5. Add the spinach and attempt to stir it into the curry. This might not be completely possible because the spinach is so bulky when it is uncooked. Cover and let it cook/steam for a few minutes to get the spinach wilted.

Photo 6. Stir in the spinach completely. Serve with coconut rice and/or naan. Enjoy!

Expert Tips

• Meal Prep - this recipe is GREAT to make ahead of time and prep for lunches or dinner throughout the week.
• Serve with Rice - I love making coconut rice to serve with this chickpea curry, but any sort of grain or rice would be delicious, including quinoa, basmati rice, Jasmine rice, brown rice, couscous, or barley.
• Storage - store leftovers in an airtight container in the refrigerator for 4-5 days.
• Reheat - you can reheat this curry in the microwave or on the stovetop over low heat.