This easy chickpea spinach curry is one of my favorite quick meals to put together. It’s creamy, mild, and deeply satisfying while staying light and healthy. I love how it’s naturally vegan, gluten-free, and packed with plant-based protein. Best of all, I can have it on the table in just 25 minutes, making it perfect for a busy weeknight or a make-ahead meal.

Why You’ll Love This Recipe

I like this curry because it comes together so quickly with ingredients I usually already have in my pantry. The coconut milk gives it a rich, creamy base while the spinach adds freshness and nutrients. It tastes even better the next day after the flavors have developed, so I always make enough to have leftovers for lunch. I also love that I can adjust the vegetables and spices depending on what I have at home, making it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Garlic, crushed

• Garam masala

• Ground coriander

• Turmeric

• Crushed tomatoes

• Coconut milk (full fat for creaminess)

• Chickpeas, drained and rinsed

• Vegetable broth or stock

• Fresh baby spinach (or frozen spinach)

• Optional: naan, rice, cilantro, lime juice for serving

Directions

1. I heat olive oil in a large pot over medium heat.

2. I add the onion and cook for about 4 minutes until softened.

3. I stir in the garlic, garam masala, coriander, and turmeric, cooking for another minute.

4. I add the crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Then I bring it to a boil before reducing to a simmer.

5. I let the curry simmer uncovered for about 15 minutes, stirring occasionally, so the sauce thickens slightly.

6. I stir in the spinach just before serving and let it wilt.

7. I taste and season with salt, then serve it with naan or rice, topped with fresh cilantro and a squeeze of lime if I have some on hand.

Servings and timing

This recipe makes about 4 servings. It takes just 5 minutes of prep time and 20 minutes of cooking, so it’s ready in about 25 minutes. Each serving has around 395 calories, making it a filling yet balanced meal.

Variations

• I sometimes add cubed potatoes to make a chickpea potato curry.

• When I want extra veggies, I throw in cauliflower florets instead of spinach.

• If I don’t have spinach, I substitute kale or Swiss chard.

• For more spice, I add chili flakes or cayenne pepper.

• I’ve also swapped chickpeas for lentils or other beans when I want something a little different.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 5 days. The flavors get richer after a day or two, so it’s great for meal prep. If I make a double batch, I freeze some for up to 1 month. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

FAQs

Is chickpea curry high in calories?

Not really. This recipe has about 395 calories per serving, which makes it hearty and filling without being overly heavy.

Can I reheat chickpea curry?

Yes, I reheat it either in the microwave or on the stovetop. The flavors actually deepen after sitting overnight, so it tastes even better the next day.

Can I freeze chickpea and spinach curry?

Absolutely. I freeze it in portions so I can reheat only what I need. It lasts up to a month in the freezer.

Do I need to use full-fat coconut milk?

I prefer full-fat coconut milk because it makes the curry creamy and rich. Light coconut milk works, but the texture will be thinner and less satisfying.

Can I make this curry spicier?

Yes, I add chili flakes, cayenne pepper, or even a bit of fresh chili when I want extra heat. It’s easy to adjust to my taste.

Conclusion

This chickpea spinach curry with coconut milk is one of those meals I can rely on when I want something fast, flavorful, and nourishing. It’s creamy, protein-rich, and flexible enough to adapt to whatever I have in my kitchen. Whether I make it for a weeknight dinner, meal prep, or a comforting weekend meal, it always hits the spot.