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A bowl of chickpea and spinach curry with brown basmati rice.

Chickpea and Spinach Curry

  • Author: Laurel Perry
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


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


Units Scale
  • 2 tablespoons oil - something neutral like avocado oil or grapeseed oil. Coconut oil also works well with the coconut flavors in this curry.
  • 1 onion, diced
  • 1 jalapeno, diced
  • 4 garlic cloves, minced
  • 1 1/2 tablespoon minced ginger
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 3 tomatoes, chopped
  • 1 (13.5) oz can coconut milk
  • 2 (15) ox cans chickpeas - use canned or cook them in your instant pot!
  • 3-4 ounces spinach
  • Cilantro, optional for garnish


In a Dutch oven, heat the oil over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5-7 minutes. Add in the garlic, ginger and cook 1-2 more minutes until fragrant.

Stir in the tomato paste, curry powder, garam masala, cumin, turmeric, and salt cooking until fragrant, about 1-2 minutes.

Add the tomatoes, coconut milk, chickpeas, and bring the curry to a simmer. Cover and simmer for 10 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Serve with rice or naan and cilantro.


Jalapeño: For a mild curry, remove the seeds and white membranes from the pepper before dicing. For a spicier curry, leave the seeds in or use a spicier chili!

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.

Coconut milk: You can use light coconut milk of you'd like, but make sure it's the canned kind, not boxed.

Spinach: In a pinch, you can use frozen spinach!


  • Serving Size: 1/4 recipe
  • Calories: 303
  • Sugar: 5g
  • Sodium: 689mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 39g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: coconut milk, curry powder, garam masala, cumin, tomato, tomato paste, vegan, gluten free, healthy, Indian, spicy,