If you’re in the mood for a comforting, flavorful, and hearty dish, my Chickpea and Spinach Curry is just what you need! 🌱🍛 This curry is packed with protein-rich chickpeas and fresh spinach, all simmered in a fragrant and creamy tomato-based sauce. It’s a simple, one-pot dish that’s perfect for a cozy dinner, and it’s so satisfying you won’t even miss the meat! My family loves it because it’s full of flavor, super healthy, and easy to make. Plus, it’s a great way to get your veggies in!

I love how this curry comes together so quickly. It’s the kind of dish that makes you feel like you’ve spent hours in the kitchen, but really, it’s just about adding the right spices and letting everything simmer. Serve it with some rice or naan, and you’ve got a complete meal that everyone will love!

Why You’ll Love Chickpea and Spinach Curry

This curry is packed with amazing flavors. The chickpeas add a wonderful texture and are full of protein, while the spinach brings a burst of freshness. The combination of ginger, garlic, and spices like cumin and turmeric makes the sauce incredibly aromatic and flavorful. The best part? It’s all cooked in one pot, making cleanup a breeze. You’ll feel like a master chef after this one!

What You’ll Need to Make Chickpea and Spinach Curry

1 can (15 oz) chickpeas, drained and rinsed
3 cups fresh spinach, chopped
1 can (14 oz) diced tomatoes
1/2 cup coconut milk (or any plant-based milk)
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon chili powder (optional, for heat)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh cilantro (optional, for garnish)
Rice or naan, for serving

How to Make Chickpea and Spinach Curry

Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and ginger and cook for another minute, until fragrant.
Add the spices: Stir in the cumin, turmeric, coriander, paprika, and chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Simmer the curry: Add the diced tomatoes and coconut milk to the pan. Stir everything together and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
Add the chickpeas and spinach: Stir in the chickpeas and chopped spinach. Cook for another 5-7 minutes, until the spinach is wilted and the chickpeas are heated through.
Season and serve: Taste and season with salt and pepper as needed. Garnish with fresh cilantro, if desired, and serve hot with rice or naan on the side!

Fun Variations

This curry is super versatile, so feel free to add other veggies like zucchini, bell peppers, or even sweet potatoes for extra texture and nutrition. You can also swap the coconut milk for cream or a dairy-free alternative for a different flavor. If you want to make it spicier, toss in some chopped jalapeños or a dash of hot sauce!

How to Make It Even Healthier

To make this curry even healthier, try adding more green veggies like kale or broccoli. You could also use low-fat coconut milk or substitute it with vegetable broth for a lighter version. If you’re trying to cut down on carbs, serve the curry over cauliflower rice or enjoy it on its own!

Ideal for Meal Prep or Busy Weeknights

This Chickpea and Spinach Curry is perfect for meal prep! You can make a big batch at the beginning of the week and store it in the fridge for several days. It reheats really well, so it’s a great option for quick lunches or dinners. Plus, it only gets better as the flavors have time to meld together!

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just make sure to thaw and drain it well before adding it to the curry.
Can I use dried chickpeas?
Yes, but if you’re using dried chickpeas, make sure to cook them beforehand. One can of chickpeas is equivalent to about 1 1/2 cups of cooked dried chickpeas.
Can I add meat to this curry?
Absolutely! You can add chicken, lamb, or beef if you prefer a non-vegetarian version. Just cook the meat until it’s done before adding the chickpeas and spinach.
Is this curry spicy?
This curry has a mild spice from the turmeric and chili powder, but you can adjust the heat level by adding more chili powder or some fresh chopped chilies if you like it spicier.
Can I freeze this curry?
Yes! This curry freezes really well. Just let it cool down completely, store it in an airtight container, and freeze for up to 3 months. When you’re ready to eat, simply reheat on the stovetop or in the microwave!