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Chickpea and spinach curry in a pan.

Walk-Away Chickpea and Spinach Curry

A dinner you can throw in a pot and walk away from, this Chickpea and Spinach Curry is super simple, robust and aromatic.
Course Dinner
Cuisine Vegan Indian
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 381kcal


  • 1 tbsp 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 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ tsp ground cumin
  • ½ tsp sea salt plus more to taste
  • ½ tsp grated ginger
  • 1 tbsp tomato paste
  • 480 grams cooked chickpeas cooked or 2 cans (drained)
  • 400 ml coconut milk 1 can
  • 200 ml vegetable stock ½ can
  • 2 cups baby spinach
  • 3 cups cooked quinoa or rice to serve optional
  • chilli flakes or sliced green chillies to serve optional


  • Melt the coconut oil in a heavy-based pot over medium heat and add the  onion and cook for 5-7 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 2-3 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 40 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. 


After adding the coconut milk I half fill the empty can with the vegetable stock. 
Can I use canned tomatoes instead of fresh?
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. 
Does this curry freeze well?
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.
How many will this serve?
On its own, you'll get 4 good bowls but it will easily stretch to 6 serves with rice or quinoa.


Calories: 381kcal | Carbohydrates: 29g | Protein: 10g | Fat: 28g | Saturated Fat: 22g | Sodium: 894mg | Potassium: 806mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2091IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 7mg