How to Make the Perfect Creamy Chickpea and Spinach Curry
Indian · Easy · 30 min · 4 servings
This warming chickpea and spinach curry simmers in a rich tomato and coconut milk sauce loaded with aromatic spices. It is a hearty plant-based dinner that comes together in just 30 minutes.
Why this recipe works
This Creamy Chickpea and Spinach Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cans chickpeas drained and rinsed
- 3 cups fresh baby spinach
- 1 can full-fat coconut milk
- 1 can diced tomatoes
- 2 tbsp curry powder
- 1 medium yellow onion finely diced
Step by step instructions
Step 1: Saute the Onion
Heat a large skillet or pot over medium heat with a drizzle of oil. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. This builds the flavor base of the entire dish.
Step 2: Add Spices and Tomatoes
Stir the curry powder into the cooked onion and toast it for about 60 seconds until fragrant. Pour in the diced tomatoes with their juices and stir everything together. Let the mixture simmer for 3 minutes to allow the flavors to meld.
Step 3: Simmer with Chickpeas and Coconut Milk
Add the drained chickpeas and pour in the coconut milk. Stir to combine everything thoroughly. Bring the curry to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Wilt the Spinach and Serve
Add the baby spinach in large handfuls, stirring after each addition until it wilts into the sauce. Taste and adjust salt as needed. Serve hot over steamed basmati rice or with warm naan bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh baby spinach → frozen chopped spinach thawed and squeezed dry works just as well and is more convenient
- full-fat coconut milk → light coconut milk for a lower calorie version though the sauce will be slightly thinner
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding spinach too early which causes it to overcook and turn mushy rather than staying vibrant and tender
- Not toasting the curry powder which skips an important step that develops deeper more complex flavor
Nutrition facts
Per serving: 320 calories, 12g protein, 38g carbs, 14g fat, 9g fiber.
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