This Spinach and Chickpea Curry is a cozy, flavorful vegan dinner ready in about 30 minutes. Canned chickpeas, tomatoes, coconut milk, and a handful of spices come together in one skillet for a meal that fits a busy week.
If you love a dinner that tastes like you put in more effort than you did, you are in the right place. Serve it with rice or naan, then save a portion for tomorrow’s lunch.
At a Glance
- Total time: About 30 minutes.
- Makes: 4 servings.
- Style: Vegan, with chickpeas and spinach.
- Method: One skillet on the stovetop.
- Serve with: Rice, naan, or your favorite grain.
Why You’ll Love This Curry
- Uses pantry staples such as canned chickpeas and tomatoes.
- Comes together in one skillet.
- Works with fresh or frozen spinach.
- Makes an easy meatless dinner and a convenient leftover lunch.
Chickpeas or Garbanzo Beans?
Po-tay-to, po-tah-to. Chickpeas and garbanzo beans are the same food, so either label on the can works for this recipe.
They bring plant-based protein, fiber, and carbohydrates to the bowl. Here, their mild flavor works beautifully with the creamy sauce and warm spices.
What You’ll Need
- Chickpeas: Drain and rinse two cans.
- Onion, garlic, and ginger: Build the savory base.
- Canned diced tomatoes: Add flavor and moisture.
- Coconut milk: The recipe uses lite coconut milk; regular makes a richer sauce.
- Spinach: Fresh spinach wilts quickly into the curry.
- Spices: Curry powder, garam masala, cumin, and turmeric bring the flavor.
How to Make Spinach and Chickpea Curry
- Soften the onion in olive oil, then briefly cook the garlic and ginger.
- Stir in the tomatoes and spices.
- Add coconut milk and simmer to bring the flavors together.
- Stir in chickpeas and spinach, cooking until heated through and the spinach wilts.
- Serve with rice or naan. See the recipe card for exact amounts and timing.
Easy Ingredient Swaps
- No fresh ginger? Use about 1 teaspoon ground ginger in place of the 1-inch piece.
- No fresh garlic? Use ⅛ teaspoon garlic powder per clove.
- Frozen spinach: Thaw, squeeze out excess water, and add enough for your preferred vegetable-to-sauce balance.
- Baby kale: Use in place of spinach, allowing a little extra cooking time if needed.
- Adjust the heat: Curry powders vary. Taste before adding extra chili or hot sauce.
Make It a Meal
Serve the curry with rice, naan, or another grain you enjoy. Add an extra vegetable on the side if that sounds good to you. Carbs can have a place at the table.
Looking for a flexible way to build your plate? Start with my balanced-meal prep tips and explore the Blood Sugar Basics hub.
Meal Prep and Leftovers
Pack the curry in covered containers, with rice separate if you prefer. Freeze extra portions you won’t use soon, and add a splash of water when reheating if the sauce has thickened.
Refrigerate promptly in shallow containers. For safe storage and reheating, follow USDA guidance for leftovers.
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If you need containers for leftovers, these meal prep containers are an option. You can also browse my kitchen gadgets list. Use what you already have if it works for you.
Watch How It Comes Together
Spinach and Chickpea Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This aromatic vegan Spinach and Chickpea Curry is an easy and delicious weeknight dinner, ready in just 30 minutes!
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, finely grated or minced
- 1 (15 oz) can petite diced tomatoes (no salt added)
- 1 Tablespoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1 (15 oz) can lite coconut milk (can use regular if you want)
- 2 (15 oz) cans (no salt added) chickpeas, drained and rinsed
- 2 cups packed spinach, chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and saute until just tender, about 4 minutes. Add in the garlic and ginger and saute an additional 30 to 60 seconds.
- Stir in the diced tomatoes, then add in the curry powder, garam masala, cumin, turmeric, and salt. Let cook 1 minute.
- Stir in the coconut milk and reduce heat to medium low, and allow to simmer about 10 minutes.
- Add in the chickpeas and spinach and stir until the spinach is wilted and the chickpeas are heated through, about 4 to 5 minutes.
- Serve over naan bread or cooked rice, if desired.
Notes
Store in an airtight container in the fridge for up to 5 days. Freeze for 3 to 4 months.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 5.7 g
- Sodium: 362 mg
- Fat: 12.5 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 8 mg
More Recipes to Try
- Chicken and Corn Curry for another curry night.
- Turmeric, Ginger and Roasted Carrot Soup for a cozy bowl.
- Pumpkin Pie Overnight Oats to prep breakfast while dinner simmers.
Your Next Steps
Choose one meal to make easier this week. Small, repeatable habits count.
Start simple: Get the free Real-Life Blood Sugar Balance Starter Guide for practical ideas you can use in everyday life.
Want more structure? Explore the paid Real-Life Blood Sugar Balance Method on my Guides & Resources page.
Join my newsletter for more meal ideas and practical nutrition tips.
Save This Recipe
Save Spinach and Chickpea Curry on Pinterest.
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