Easy Chickpea Curry with Spinach
Chickpeas simmered in a fragrant tomato and coconut sauce with ginger, garlic and warm spices, finished with spinach. A 30-minute pantry dinner.
This chickpea curry is the dinner to make when the fridge is nearly empty. It relies on canned chickpeas, canned tomatoes and a can of coconut milk, plus a few spices, and it tastes like it took far longer than 30 minutes.
Blooming the spices in oil before adding the liquids is what gives the curry its depth. Light coconut milk keeps it creamy without being heavy, and spinach stirred in at the end adds color and nutrients.
At a glance: this easy chickpea curry with spinach serves 4, needs about 10 min of hands-on prep and 20 min of cooking, and provides roughly 360 calories and 13 g of protein per serving. It is naturally vegan, gluten-free and dairy-free.
Why you'll love this recipe
- Made with pantry staples
- Vegan, gluten-free and dairy-free
- Ready in 30 minutes in one pot
- Even better as leftovers
About this chickpea curry
Chickpea curry is a much-loved dish across India and Pakistan, where it is known as chana masala or chole. Traditional versions are made with a spiced onion and tomato base, and they are often eaten with rice, roti or bhatura.
This easy version uses canned chickpeas, crushed tomatoes and light coconut milk for a creamy sauce. Garam masala, cumin, turmeric, coriander and a little cayenne give warmth and depth, and spinach stirred in at the end adds color and nutrients.
It is a perfect pantry dinner. It is inexpensive, vegan, gluten-free and ready in about 30 minutes, with leftovers that taste even better the next day.
Ingredient notes and substitutions
- Chickpeas. Canned chickpeas are quick and convenient. Rinse them well. Home-cooked chickpeas are creamier and cheaper.
- Garam masala. This warm spice blend typically includes cinnamon, cardamom, cloves, cumin and coriander. Brands vary, so taste and adjust.
- Turmeric. It gives the curry its golden color and an earthy note. A little goes a long way.
- Light coconut milk. It makes the sauce creamy without being heavy. Full-fat coconut milk gives a richer curry.
- Fresh ginger and garlic. They are the aromatic base of the curry. Grate them finely so they melt into the sauce.
- Spinach. Spinach adds freshness and nutrients. Kale works but needs a few more minutes.
Equipment you'll need
- A large deep skillet or saucepan
- A wooden spoon
- A grater or microplane
- A rice cooker or pot for serving rice
How to make it, step by step
Cook the onion until golden
Cook the onion slowly until soft and lightly golden. This develops sweetness that balances the spices.
Bloom the spices
Add garlic, ginger and the dry spices and stir for 30 seconds to a minute. Blooming spices in oil releases their flavor, but watch closely so they do not burn.
Simmer the sauce
Add tomatoes, coconut milk, chickpeas and salt and simmer until the sauce thickens slightly.
Thicken naturally
Mash a few chickpeas against the side of the pan to thicken the sauce without adding flour or cream.
Finish with spinach and lime
Stir in spinach until wilted, then add lime juice. Taste and adjust the salt and spice before serving.
Recipe
Easy Chickpea Curry with Spinach
Indian · Dinner · Vegan · Gluten-Free · Dairy-Free
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (14 oz / 400 ml) light coconut milk
- 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
- 1 teaspoon salt
- 3 packed cups (90 g) baby spinach
- 1 tablespoon lime juice
- Fresh cilantro, to serve
Instructions
- Cook the onion. Heat the oil in a large pan over medium heat. Add the onion and cook for 6 to 8 minutes, until soft and lightly golden.
- Bloom the spices. Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, turmeric, coriander and cayenne and cook for 30 seconds.
- Simmer the sauce. Add the tomatoes, coconut milk, chickpeas and salt. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally, until slightly thickened.
- Add spinach. Stir in the spinach until wilted, then add the lime juice.
- Serve. Taste and adjust the seasoning. Serve over brown rice or with whole-wheat naan, topped with cilantro.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Lightly mash a few chickpeas against the side of the pan to thicken the sauce naturally.
- Do not let the spices burn; add the tomatoes as soon as they smell fragrant.
- Full-fat coconut milk makes a richer curry if you prefer.
Troubleshooting
- The curry is too spicy. Add more coconut milk or a spoonful of yogurt.
- The sauce is too thin. Simmer uncovered for a few more minutes and mash more chickpeas.
- The curry tastes bitter. The spices may have burned. Next time, lower the heat and add the tomatoes sooner.
- The curry tastes flat. Add salt, lime juice and a pinch of garam masala at the end.
Variations
- Sweet potato. Add 1 diced sweet potato with the tomatoes and simmer until tender.
- Chicken. Add bite-sized pieces of chicken breast with the sauce and simmer until cooked through.
- Lentil. Replace one can of chickpeas with 1/2 cup red lentils and 1 cup water.
What to serve with it
Serve the curry with basmati or brown rice, cauliflower rice, or whole-wheat naan or roti. A spoonful of yogurt and fresh cilantro on top are traditional.
Cucumber raita or a simple salad of cucumber, tomato and onion makes a cooling side.
Make ahead and storage
The curry keeps for five days in the fridge and three months in the freezer, and the flavor improves after a day. Reheat gently with a splash of water.
Refrigerate for up to 5 days or freeze for up to 3 months. The curry thickens in the fridge, so add a splash of water when reheating.
Is it healthy?
Chickpeas provide plant protein and fiber, and spinach and tomatoes add vitamins and minerals. This curry is filling, nutritious and naturally vegan.
Coconut milk contains saturated fat, so using the light version keeps the curry lighter while still creamy.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Is chickpea curry healthy?
Yes. It is rich in fiber, plant protein and vegetables. Using light coconut milk keeps the saturated fat moderate.
What can I use instead of garam masala?
Mild curry powder works well. Use 1 tablespoon and skip the coriander.
Can I use dried chickpeas?
Yes. Use about 3 cups of cooked chickpeas, from roughly 1 cup dried.
Is chickpea curry vegan?
Yes.
Can I use dried chickpeas?
Yes. Use about 3 cups cooked chickpeas.
Can I make it in an Instant Pot?
Yes. Sauté, then pressure cook for 5 minutes with a quick release.
Can I add other vegetables?
Sweet potato, cauliflower, peas or bell peppers all work.
How spicy is this curry?
It is mild to medium. Adjust the cayenne to taste.
Can I use curry powder instead of garam masala?
Yes. Use 1 tablespoon of mild curry powder.
Can I add chicken?
Yes. Add bite-size chicken pieces with the sauce and simmer until cooked.
What rice goes best with curry?
Basmati rice is traditional and fragrant. Brown basmati adds fiber.
How do I make the curry creamier?
Use full-fat coconut milk, blend a ladle of the curry and stir it back in, or swirl in a spoonful of cashew butter.
Can I freeze chickpea curry with rice?
You can, but rice freezes best on its own. Freeze them in separate containers and reheat together.
Is chickpea curry high in protein?
It provides about 13 g of plant protein per serving. Serve it with yogurt or add tofu or paneer for more.
Can kids eat this curry?
Yes. Leave out the cayenne for a mild, slightly sweet curry that most children enjoy.
What is the difference between chana masala and chickpea curry?
Chana masala is a specific North Indian dish with a tangy, tomato-based sauce and often dried mango powder. Chickpea curry is a broader term that includes creamier versions like this one with coconut milk.
Final thoughts
This easy chickpea curry with spinach takes about 30 min from start to finish and serves 4. It is vegan, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.