This chickpea and spinach curry has been the most popular recipe on the blog since it was originally posted 6 years ago!
Grab a pot and get a hearty, family-friendly vegan curry on the table in around 30-minutes. Serve it with pudina chutney and rice for a nourishing and delicious meal.
This post was originally posted on October 27, 2017 and updated February 18 , 2022 with updated images, notes and ingredient substitutions.
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Reader Review. "I’ve been making this recipe on a weekly basis for some time now, so time I wrote a review. This is a family favourite and we eagerly await chickpea curry night. Put it with some flat breads or pappadams and the whole family is happy. Thanks!" (Anton) ★★★★★
Why This Recipe Works
For a lovely light curry, try my quick Sri Lankan-style tofu curry.
Ingredients & Substitutions
While there are a few spices in this chickpea curry, they are all pretty common - you probably have them in the pantry already. The rest of the ingredients are kitchen staples.
Canned or dried chickpeas. I most often use canned organic chickpeas but if you prefer, you can use dry chickpeas. I've included instructions on how to cook dried chickpeas from scratch below 🙂
Canned or fresh tomatoes. I like to add chopped fresh tomatoes to my vegan curry but I've used canned chopped tomatoes. You can also use regular tomatoes instead of cherry tomatoes - you'll need around 3. Either will work although the canned may produce a slightly more acidic taste depending on the brand.
Spinach. So, this curry is a riff on Chana Saag. "Saag" in India usually means a mix of greens like spinach, methi (fenugreek), mustard greens, bathua leaves etc. Sometimes it just refers to spinach. You can add pretty much any leafy green you like here but to keep things simple, I'm just using spinach.
Spice Mix. To create a warming bowl packed with balanced flavours we use a mixture of spices. There are a few to be sure, but all of them are available at your supermarket. You'll need turmeric, cumin, garam masala, cinnamon, cardamom and curry powder.
Curry Powder. Use a hot or mild curry powder in this recipe depending how you like your heat. I use Keen's (not a sponsored link) curry powder because it's readily available at the supermarket and is mild enough for my little one to eat.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Steps 1 and 2. Melt oil in a heavy-based pot over medium heat and add the onion and cook until soft. Add the garlic and tomatoes.
Steps 3 and 4. Stir in the spices, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
Steps 5 and 6. Add the chickpeas, coconut milk and vegetable stock and bring the mixture up to a boil.
Steps 7 and 8. Reduce the heat to low and cook with the pot lid off until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently. Remove from the heat.
Step 9: You're done. Serve your chickpea and spinach curry with rice or quinoa, naan or both.
Serving this chickpea curry over a cup of cooked quinoa adds around 8g of protein.
Can I Use Dried Chickpeas?
Of course! You'll need to begin soaking the chickpeas the night before. Here's how.
- You're going to wash 2 cups of dried chickpeas and pick out the gnarly brown ones. Those suckers will break your teeth.
- Place the chickpeas in a large bowl and cover them with cold water making sure you cover them by several inches to allow for expansion. Add 2 teaspoons of baking soda. Cover the bowl with a clean cloth to soak overnight and expand.
- The next day drain and rinse the chickpeas in cold water.
- To cook your soaked beans, place them in a large pot and cover with several inches of water - about 1 litre (approx 1 quart) per cup of soaked beans. Bring to a boil, then reduce to a simmer.
- Add salt if you like - a good amount is around an eighth of a teaspoon for each cup of chickpeas.
- Cook at a simmer for 60-90 minutes until desired tenderness.
- If you don't have time to soak your chickpeas overnight you can quick soak them before cooking. Cover the dried beans with cold water by several inches in a large pot. Place the pot over medium to high heat on the stove and bring it up to a boil for 5 minutes.
- Remove the pot from the heat and allow the chickpeas to sit in the hot water for 1 hour.
- Drain the beans before adding them to the chickpea curry as per the recipe below.
Recipe Shortcuts
In a hurry? Use these recipe shortcuts to save time and get dinner on the table pronto.
Tips for Success
What to Serve With Your Curry
Recipe Variations
Storage
In the fridge.
After cooling your curry completely, store it in an airtight container in the refrigerator for 3-4 days.
In the freezer.
Again, cool the curry completely and store it in a freezer-proof container in the freezer for up to 3-months. Fair warning - the spices can stain your containers. I divide my curry into portions and freeze it in separate containers so I can just pull out a single serve if I want.
FAQs
Chickpeas are a great source of fibre which helps make us feel fuller for longer. They are also a good source of protein. Adding spinach to your chickpea curry provides iron while adding tomatoes, which contain Vitamin C, helps our body absorb that iron more easily. While coconut milk is high in fat, you can reduce the amount and simply substitute it with more stock or water.
Totally. I've used a 400 gram (14 oz) tin of chopped tomatoes in this recipe and it turned out great. The flavour is slightly more acidic but it's hardly noticeable.
Yes. After cooking the curry allow it to cool completely before transferring it to a freezer-proof container. Label the container with the name of the curry and the date you made it and store in the freezer safely for up to 3 months.
On its own, you'll get 4 good bowls but it will easily stretch to 6 serves with rice or quinoa.
Spices should be store in airtight containers in cool, dark spaces in the kitchen. Ground spices will keep for up to a year if stored properly while whole spices will keep for up to 3 years.
More Fuss-free Recipes for You
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Chickpea and Spinach Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 large onion or 2 regular (optional for a thicker sauce) finely diced
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved approx 2 punnets
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder add more for more heat
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas cooked or 2 cans (drained)
- 200 ml coconut milk half a 400ml (14 oz) can
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve (optional)
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
- Add the garlic and tomatoes.
- Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
- Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
Notes
- Use canned chickpeas to reduce the cooktime
- Using a good quality brand of canned tomatoes will reduce your prep and cooking time.
- Or you can skip chopped tomatoes and use a tomato passata instead - this will help to thicken your curry quickly without forfeiting flavour.
- To thicken your curry sauce more quickly, cook it for 15-minutes. Around this time mix 2 tablespoons of water with 1 tablespoon of cornstarch. Add the "slurry" to the curry and mix it in really well. Your sauce should thicken up in no time.
Nea
So great! I want to add carrot next time
Amanda
Fantastic Nea! I am so happy you like it. Carrots would be great and I often think about adding eggplant too.
Alexandra
I'm confused why one large diced onion would yield a thicker sauce than two medium diced onions.
Amanda
You're totally right, Alexandra! I have moved the brackets. Adding onions to the dish - either 1 large or 2 regular - will make a thicker sauce. Sorry for the confusion and thanks for pointing it out. Cheers! A.
Marissa
I love it taste yummy
Amanda
Fantastic, Marissa. It's one of my favourites - I am so pleased you like it.
Ashley Dickerson
We just made this tonight and it was so yummy! A family favorite.! My 3 year old who dislikes tomatoes kept asking for more and my husband who has been skeptical of replacing a number of our meals with vegetarian dishes loved it too!
Amanda
Yayyyyyy! That's fantastic news. I love this. You've made my day, Ashley xxx
Pilar
I haven't made it yet, it's for tomorrow, but I'd like to know if I can use tin of tomatoes instead of cherry tomatoes?
ThanksPil
Amanda
Hi Pilar,
You could use a can of chopped tomatoes or perhaps whole tomatoes and chop them up a bit in the cooking process. You will get a slightly different flavour but it will still work. I hope you enjoy it! Have a great day. A.
Amy
absolutely amazing dish, tried it - one of the best currys ive had ever. And very good for you
Amanda
Oh, that's fantastic news Amy. Thanks for taking the time to let me know. I love this curry too and am so happy others are enjoying it. x
A M
Made it tonight and thought it simple and easy to cook. I left it on the hob and totally forgot about it and was rewarded with a really delicious and nutritious curry.
Ten out of ten for a great recipe, it doesn't need to be messed with but
I may chuck in some sweet potato next time I cook it but then I think sweet potato can go in everything.
Thanks for sharing it.
Amanda
Hi Ann-Marie,
Oh, you're right - sweet potato can go in everything! I am so happy you enjoyed the recipe - it is one of my favourites. Thanks so much for taking the time to let me know. x
Mary
Delicious! I gathered & measured/chopped all the ingredients before beginning to cook, and this came together in minutes! Used frozen garlic cubes (the ones from Trader Joe's) which made it even easier.
I added about a half-teaspoon of kashmiri pepper (since I was flat out of red pepper flakes), which gave it a nice kick. Will definitely be adding this to my weekday go-to list!
Amanda
Oh, thanks so much for letting me know, Mary. I am so happy you enjoyed this recipe.
I've got to get my hands on those frozen garlic cubes. We don't have them here. What a great idea!
Thanks again, Mary. Have a great day.
Becky
Hi! Do the leftover freeze well?
Amanda
Hey Becky,
Yes, you can freeze this curry. I like to freshen it up a little when I thaw it with some fresh herbs like coriander (cilantro).
Enjoy! A, x.
Haley
Delicious! It’s on our regular dinner rotation and even my very non-vegetarian husband enjoys it.
Amanda
Oh fantastic, Haley! It's always good when everyone likes the same thing, isn't it? It makes life so much simpler. I am so glad you like this chickpea curry; it's still a firm favourite in this house. Thanks for taking the time to write and let me know. x
Kristen
Question, I’ve never cooked with cardamom. I didn’t know it was big seeds. Do you put the whole thing in and just leave it? Is it meant to be removed like a bay leaf at some point?
Amanda
Hi Kristen! I use ground cardamom in this recipe but if you can only get your mitts on the full pods, give one a light smash just to loosen it up a little and pop it in while you cook. And yes, remove it after you're done cooking - you don't want to chomp down on one of those. I hope you enjoy the curry. Thanks for stopping by. A.
Simone
I made this last night and it was amazing!
Amanda
Simone! That's fantastic. I post recipes and cross my fingers that others will like them as much as I do. Also, anything that can make dinner easier, is a bonus so I hope it goes in to your rotation. Thanks so much for taking the time to let me know. That was super kind of you. x
Monica
Just to make sure, is it 480 grams of dry, not cooked, chickpeas ? 🙂
Amanda
Hey Monica,
You'll want to use cooked (from dry) or canned chickpeas. I use canned all the time to save time. This recipe is all about keeping it simple. 🙂
Helen
I have made this twice. It is so delicious. Wondering if anyone has substituted lite coconut milk? If yes, did you get the same results? Thanks in advance.
Amanda
Howdy Helen. Firstly, I am so glad you like this curry. It is one of my go-to's especially for a quick weeknight meal. I haven't tried it with any other milk besides coconut milk. I think if you used another milk you may have to add a little cornflour to thicken it. Perhaps you could try subbing half the coconut milk with another milk and seeing how that goes first. I would love to hear how it goes! Please check back in 🙂 Thanks, Helen.
Jennifer
This is on rotation at our house and my two and four year olds love it. Thanks for sharing!
Amanda
Fantastic, Jennifer. I am so glad your little ones like it. My daughter does too. Thank goodness. 🙂
Dakota
Both times I've made this the sauce hasn't thickened. It's delicious regardless but I don't know why it's still watery after 50 minutes of cooking. The only differences I made were excluding the cardamom and ginger (just don't have them) and using veggie broth instead of stock. Maybe I didn't boil it enough? I love it anyway.
Amanda
Hi Dakota,
I am so glad you like this dish but I'd love to work out why it isn't thickening. Are you cooking it down with the lid off? You can reduce the sauce to a simmer and cook it down but you will have to watch it a little more so it doesn't burn the bottom of your pot. Finally, if all else fails you can add a spoon of cornflour to the sauce. Scoop out a quarter cup of the sauce, add a spoon of cornflour and stir it to create a sludge before pouring it back in to the curry to thicken. It's a head-scratcher. I am going to add an onion to the recipe - optional - to help thicken the sauce.
Marlene Clausen
A long story short, my mom held me back from advancing (with excellent grades) to third grade so I could go through school with kids my own age instead of being the youngest. I am 67 years old and I still resent being held back for, as I see it, no good reason. All through school, my friends were the older kids and I dated older boys. If your daughter has the self-assurance and intellectual ability to keep up, please let her. We seem to be far more driven by arbitrary numbers rather than the individual.
Amanda
Hi Marlene,
Thanks so much for sharing your story. I appreciate it. Staying back clearly impacted your life. We have opted to have our daughter do another year at kindergarten for the reasons you have described - we don't want to keep her back after she starts primary school. She is a clever girl but is a pretty shy kid and gravitates towards adults instead of spending time with other kids. We looked at her situation and personality and decided it was kinder for us to give her another year of kindergarten (she has a few friends doing the same) instead of risking the possibly of her repeating a primary school year as you did. She has only done 1 year of kindergarten so she will simply do 2 years like the other kids. We have also organised for her to go to her young friend's house with his mother twice a week next year while I work. I am hoping that we are doing the best for her. Time will tell. Thank you again for sharing - it was very kind of you to take the time. A, x
yvonne
This was really tasty, I appreciated you including measurements that those of us in the USA could use. My tip would be Don't put a cover on (I know it doesn't say too but I did out of habit) I couldn't figure out why it was so watery until I took the cover off and let it cook down. I also put a pinch of pepper in to get the full benefits of the curry/tumeric. Thanks for the recipe!
Amanda
Hi Yvonne. Thanks for the great feedback. I will make a wee note in the recipe to clarify the lid being left off - I do it naturally but that doesn't mean everyone else does.Thanks for the heads up. I haven't added pepper to mine before but I might next time. Thanks for the tip!
christine dugdale
Oh you poor girl, what a decision to have to make! Here, we have no choice. My January baby started school aged 4 and just sailed through with all the others. In her case, it worked just fine, she was generally at or near the top of the class and enjoyed herself. She got her PhD last year. But all children are different, and you are the best judge of what will suit your precious daughter best. Heartbreak is a terrible thing at any age, and I feel for you. Good luck with it x
Amanda
Oh, thank you Christine. I love hearing that your daughter is doing so well. My Elf is a smart girl and I think will do well in school too. She is socially shy and I am trying to weigh up whether a year will help her feel more confident. Arghhh. Thank you so much for reaching out, I appreciate it so much. x
Michelle @ The Last Food Blog
Oh, my heart! You are definitely doing the right thing by your girl, she will be fine and will make lots of new friends. And then when she does go to primary school she will be fierce! This curry is perfect and thanks for sharing your grocery list in your email, that is so helpful x
Amanda
Oh, my friend. I needed to hear that - I am wrestling with this so much. Thank you. xx I am so glad you are around again and I LOVE the new look site. It looks wonderful.