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Chickpea and spinach curry in a pan.

Chickpea Spinach Curry

This easy chickpea spinach curry is healthy, hearty and quick to make. Perfect for mid-week meals or meal-prep.
4.7 from 76 votes
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Course: Dinner
Cuisine: Vegan Indian
Diet: Gluten Free | Vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 282kcal
Author: Amanda Logan

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 teaspoon curry powder
  • 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
  • 2 cups baby spinach
  • chilli flakes or sliced 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

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.
Recipe Shortcuts
  1. Use canned chickpeas to reduce the cooktime
  2. Using a good quality brand of canned tomatoes will reduce your prep and cooking time.
  3. Or you can skip chopped tomatoes and use a tomato passata instead - this will help to thicken your curry quickly without forfeiting flavour.
  4. 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.

Nutrition

Calories: 282kcal | Carbohydrates: 28g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 805mg | Potassium: 696mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2047IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 5mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!