Spinach Chickpea Curry

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Ready in minutes, this chickpea curry is a great option for when you want a flavorful meal in a flash. With warm spices and creamy coconut milk, it’s a delicious dinner—and leftovers are even better!

I always, always have beans on hand. This isn’t anything revelatory, but I think sometimes when it comes to food we end up making things complicated, when all you need is to reach for a can or bag of beans.

I can’t even count how many times I’ve made chickpea curry over the years, from the time my oldest was a very small child. It’s quick, easy, and has always been a dish guaranteed to get everyone to clean their plates.

This recipe is so easy, especially if you’re using canned chickpeas, and the fragrant spiced sauce is perfect for eating with rice and naan. This is sure to be a repeater!

Ingredients for chickpea curry

You’ll need:

• Ghee, or neutral oil
• Chickpeas, canned or cooked from dry
• Spinach, fresh or frozen
• Coconut milk (canned)
• Crushed tomatoes
• Onion
• Garlic
• Fresh ginger
• Ground spices: coriander, cumin, turmeric, Kashmiri chili powder, garam masala
• Salt
• Lime juice
• Fresh cilantro

If you are using dried chickpeas, first soak them in water for 8 hours (or overnight). Drain, then place in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 90 minutes to 2 hours, or until the chickpeas are soft but not mushy.

I always cook the whole bag of chickpeas. The extra can be used for chickpea tuna salad, homemade hummus, or crispy baked chickpeas.

Make sure your spinach is washed and patted dry if using fresh, or thawed and drained well if using spinach.

How to make this recipe

Set a large saucepan or skillet over medium heat and add the ghee. Add the onion and cook until it is softened and golden but not brown, about 5 minutes. Stir in the garlic and ginger and cook for 30-60 seconds, just until fragrant.

Add the coriander, cumin, turmeric, chili powder, and salt. Stir, mixing with the onion and toasting to bloom the spices. It should be very aromatic. (You can add a little water if the pan is too dry, to prevent burning.)

Stir in the chickpeas to coat with the spiced onions, then pour in the crushed tomatoes. Give it a stir and let the pot simmer for 5-8 minutes to thicken slightly.

Pour in the coconut milk and bring back to a simmer, lowering the heat slightly if it is too bubbly. Cook for 8-10 minutes, stirring occasionally.

Add the spinach in batches, stirring to wilt. If using thawed frozen spinach, make sure it is squeezed to drain and use your spoon to break up the clumps when adding to the pot. Cook for a few minutes to fully incorporate the spinach.

Stir in the garam masala, then remove from heat and stir in the cilantro. Add lime juice to taste, then serve with rice and naan.

Recipe tips

I recommend using full-fat coconut milk for this recipe. You want to get the canned coconut milk, not the refrigerated kind in the carton. Shake it well before opening to ensure the cream and milk are mixed.

If you have a rice cooker, get the rice cooking before you start this recipe. Mine takes approximately 45 minutes for 1 cup of basmati rice, but all rice cookers are slightly different. You can also read my friend Julie’s guide on how to cook white rice for tips.

Crushed tomatoes make the sauce richer and thicker, but you can swap in diced tomatoes if you prefer. If you’re using fresh tomatoes, you’ll need about 1 3/4 cups (weight will depend on the tomato, how juicy they are, etc.)

Make sure your spices are fresh and fragrant! Do not use a chili powder blend here; that is mainly for making the dish chili. Use the substitutions noted above and in the recipe card if you don’t have Kashmiri chili.

Storage and reheating

This chickpea curry stores very well and is an excellent option for freezing! The flavors will meld further as it sits, so leftovers the next day are wonderful.

Store in airtight containers and enjoy within 3 days.

To freeze, portion into containers like SouperCubes and let cool to room temperature, then cover, label, and freeze for 3-6 months.

Thaw overnight in the refrigerator.

Leftovers can be gently simmered on the stove, or heated in the microwave. Make sure to cover the bowl to prevent splatters.

Make this chickpea curry tonight—you’ll love it!

Spinach Chickpea Curry

This flavorful curry is ready in a flash, so it's perfect for busy weekdays.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4

Calories per serving 438 kcal

Ingredients

  

1/2x1x2x3x

• 1 tablespoon ghee, or neutral-flavored oil (such as avocado)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chili powder, or hot paprika
• 1 teaspoon fine sea salt
• 15 ounces canned chickpeas, drained and rinsed
• 15 ounces crushed tomatoes
• 15 ounces canned coconut milk
• 6-8 ounces fresh spinach, or frozen spinach (thawed and well drained)
• 1 teaspoon garam masala
• 1 teaspoon lime juice, or to taste
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Basmati rice, for serving
• Naan, for serving

Directions

• Heat the ghee in a large skillet or saucepan set over medium heat.
  1 tablespoon ghee
• Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 4-6 minutes. Stir in the minced garlic and grated ginger and cook for 30-60 seconds, until fragrant.
  1 yellow onion, 3 cloves garlic, 1 tablespoon grated ginger
• Add the coriander, cumin, turmeric, chili powder, and salt. Stir constantly for 20-30 seconds to bloom the spices. If the pan looks dry, add 1-2 tablespoons of water to prevent them from burning.
  1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon Kashmiri chili powder, 1 teaspoon fine sea salt
• Stir in the chickpeas, coating them evenly with the onion-spice mixture. Add the crushed tomatoes and simmer, stirring occasionally, for 5-8 minutes, until the mixture thickens slightly.
  15 ounces canned chickpeas, 15 ounces crushed tomatoes
• Stir in the coconut milk and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, then add the spinach. If using fresh spinach, add it in batches and stir until wilted. If using frozen spinach, thaw and squeeze out excess water before adding. Simmer for 3–5 minutes, until fully incorporated.
  15 ounces canned coconut milk, 6-8 ounces fresh spinach
• Stir in the garam masala. Remove from heat and add the cilantro plus lime juice to taste.
  1 teaspoon garam masala, 1 teaspoon lime juice, 1/4 cup chopped fresh cilantro
• Garnish with additional cilantro and serve with rice and naan.

Notes

• Use hot paprika in place of the Kashimiri chili, or regular paprika plus a pinch of ground cayenne.
• Nutrition estimates do not include rice or naan.

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Nutrition

Calories: 438 kcalCarbohydrates: 34 gProtein: 11 gFat: 32 gSaturated Fat: 25 gCholesterol: 10 mgSodium: 1075 mgPotassium: 1071 mgFiber: 11 gSugar: 10 gIron: 6 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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