Chickpea and Spinach Curry

Chickpea and Spinach Curry is a flavorful one pot meal that's ready in 30 minutes! Filled with fragrant Indian spices. Vegan.

This Chickpea and Spinach Curry is warming, rich, and comforting. The curry is flavored with creamy coconut milk, juicy sweet tomatoes, and traditional spices like turmeric and garam masala. The chickpeas add a plant based source of delicious protein and garlic and ginger round out the flavors.

Reasons to love this recipe!

• A hearty one pot dinner that's ready in 30 minutes!
• It uses pantry and fridge staples for a quick, last minute, meal.
• It's vegetarian, vegan, and gluten free!

Ingredients and substitutions:

Don't be intimidated by this list of ingredients! The recipe comes together in 30 minutes with just one pot - its EASY!

• Oil - something neutral like avocado oil or grapeseed oil. Coconut oil also works well with the coconut flavors in this curry.
• Onion - yellow, red or white.
• Jalapeño - when seeded, it adds a very mild spice. For a spicier curry, leave the seeds in or use a hotter chili.
• Garlic - freshly minced.
• Ginger - use fresh.
• Tomato paste - adds sweetness and depth.
• Curry powder - I usually use a madras style curry powder, which is what's most commonly sold, but other types of curry powder like chaat masala or vadouvan work too.
• Cumin - a spice used in many Indian recipes.
• Turmeric - adds flavor and color.
• Garam masala - adds depth and traditional Indian flavor.
• Salt
• Tomatoes - use fresh chopped tomatoes for the best flavor.
• Coconut milk - from a can. You can use regular or lite.
• Chickpeas - use canned or cook them in your instant pot!
• Spinach - you can use fresh or frozen.

How to make chickpea and spinach curry:

Saute the vegetables: Cook the onion and japlapeno in oil until softened. Stir in the garlic and ginger, cooking until fragrant.

Add in the spices: Add the tomato paste, curry powder, cumin, turmeric, garma masala, and salt. Cook until fragrant and toasted.

Simmer: Add in the tomatoes, coconut milk, and chickpeas. Cover and simmer for 10 minutes.

Stir in the spinach: Uncover and stir in the spinach. Once the spinach has wilted the curry is ready to serve!

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Leftovers?

This curry stores well and makes for great leftovers! Store in a lidded container for 3-5 days. Reheat on the stove or in the microwave.

What to serve with chickpea and spinach curry?

This curry is great topped with a drizzle of coconut milk, red onion, and cilantro served with basmati rice or naan as a meal. Or serve it with other dals and curries for an Indian feast!

What type of curry powder should I use?

When it comes to curry powder, there are a few different blends available. The most commonly sold is madras curry powder. You can find it in most all grocery stores and it is often just labeled as "curry powder". Madras curry powder works great in this recipe.

Other varieties that you can use are chaat masala, which has a mild sour flavor, or vadouvan curry powder which tends to be the most mild blend.

All these types of curry powders work well in this recipe and each will give it a slightly different flavor.

More chickpea recipes!

• Easy Chickpea Patties
• Mediterranean Chickpea Burgers
• 15 Minute Chickpea Scramble - the best weekday breakfast!
• Curry Chickpea Salad Sandwiches
• Fatteh - a Lebanese bread salad with crispy pita, yogurt and chickpeas!

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