Chickpea Spinach Coconut Curry Recipe
If you’re on the hunt for a vibrant, weeknight-friendly dinner that checks all the boxes — creamy, comforting, and just the right amount of spice — this Chickpea Spinach Coconut Curry is about to become your new go-to. It features tender chickpeas and fresh spinach nestled in a silky coconut-tomato sauce, layered with warming spices. What I love most is how every spoonful feels like a little celebration of color and flavor, all while being vegan, gluten-free, and totally fuss-free!
Ingredients You’ll Need
This recipe keeps things refreshingly simple, but each ingredient plays a crucial role, from the savory spices to the rich coconut milk. Gather these staples, and you’ll have a dish that’s both nourishing and dazzlingly delicious in under 30 minutes!
- Olive Oil: For gently sautéing the aromatics, lending a rich base flavor.
- Onion (1 medium, diced): A must for sweetness and depth, softening beautifully as it cooks.
- Garlic (3 cloves, minced): Fresh garlic brings lovable pungent notes to every bite.
- Fresh Ginger (1 tablespoon, grated): Adds warmth and brightness; grate it for maximum zing.
- Curry Powder (2 tablespoons): The heart of the seasoning — use your favorite blend for cozy aromatic complexity.
- Ground Cumin (1 teaspoon): Rounds things out with earthy, nutty undertones.
- Turmeric (1½ teaspoons): Turns the curry golden and imparts subtle bitterness.
- Paprika (½ teaspoon): A gentle touch of smokiness and color.
- Salt (½ teaspoon): Just enough to heighten all the flavors.
- Crushed Tomatoes (1 15‑ounce can): For a tangy, robust tomato base.
- Coconut Milk (1 14‑ounce can): The star for creaminess and mellow sweetness.
- Chickpeas (1 15‑ounce can, drained and rinsed): Packed with protein and a lovely, hearty bite.
- Baby Spinach (2 packed cups): For a pop of green and a fresh, nourishing boost.
- Vegetable Broth or Water (¼ cup): Keeps the sauce perfectly saucy — adjust thickness as you like.
- Almond Butter or Tomato Paste (1 tablespoon, optional): For added richness or extra savory depth.
How to Make Chickpea Spinach Coconut Curry
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion and let it cook until it’s soft, translucent, and just starting to caramelize at the edges — about 5 minutes. Next, stir in the minced garlic and grated ginger. Let them sizzle for about a minute, until you catch that irresistible aroma that promises good things are ahead.
Step 2: Toast Your Spices
Add the curry powder, cumin, turmeric, paprika, and salt directly to the onions, garlic, and ginger. Stir well to coat everything. Let these spices toast in the oil for a minute or so, blooming their flavor and infusing your kitchen with that signature curry fragrance.
Step 3: Build the Sauce
Pour in the crushed tomatoes and coconut milk, then add the chickpeas and vegetable broth. Stir it all together until the sauce is creamy and the chickpeas are evenly distributed. Bring the pot up to a gentle simmer, allowing the sauce to quietly bubble. Lower the heat, and let it cook for 10–12 minutes. This is where the magic happens — flavors meld, sauce thickens, and you can start preparing your rice or flatbread!
Step 4: Wilt in the Spinach
Add the baby spinach by handfuls (it may look like a lot, but spinach always cooks down), then cover the pot for 2 to 3 minutes. The spinach will collapse into the curry, adding a burst of color and freshness. Give everything a good stir, then fold in almond butter or tomato paste if you want extra body and depth.
Step 5: Taste and Finish
Give your Chickpea Spinach Coconut Curry a taste and adjust salt or spice to your liking. Remove from heat, and get ready to serve hot — ideally with fluffy rice or some warm flatbread to scoop up every last bit of that luscious sauce.
How to Serve Chickpea Spinach Coconut Curry
Garnishes
This dish shines with just a sprinkle of fresh cilantro, a squeeze of lime, or even a handful of toasted coconut flakes. Each garnish adds an extra pop of flavor and color, turning your Chickpea Spinach Coconut Curry into a true feast for the senses.
Side Dishes
While this curry is hearty on its own, it’s incredible served over steamed basmati rice or alongside warm naan or roti. For an extra-nutritious spread, try pairing it with a crisp cucumber salad or a side of cooling yogurt, if you’re not keeping things vegan.
Creative Ways to Present
For parties or meal prep, consider serving the Chickpea Spinach Coconut Curry in bowls over grain blends like quinoa or farro, or even stuffed inside roasted sweet potatoes for a fun twist. It also makes a beautiful centerpiece in a spread of other Indian-inspired dishes.
Make Ahead and Storage
Storing Leftovers
Leftover Chickpea Spinach Coconut Curry keeps exceptionally well in an airtight container in the fridge for up to 4 days. In fact, the flavors deepen overnight, making the next day’s lunch or dinner even more rewarding.
Freezing
This curry freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. Store for up to 2 months. Thaw overnight in the refrigerator for the best texture and taste.
Reheating
Reheat leftover curry gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened up. Stir well, and taste for seasoning before serving.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just toss frozen spinach in during the last few minutes of cooking. No need to thaw first — the residual heat will wilt and warm it up perfectly.
Is this Chickpea Spinach Coconut Curry spicy?
It’s mildly spiced, with flavor coming primarily from the curry powder and aromatics. For extra heat, feel free to add a chopped green chili or a pinch of cayenne alongside the onions and garlic.
What can I substitute for coconut milk?
If you’re not a fan of coconut, try cashew cream or a splash of plain, unsweetened non-dairy milk, though the sauce will be a bit less rich. Traditional heavy cream can work too if you’re not avoiding dairy.
Can I use dried chickpeas instead of canned?
Yes! Just cook dried chickpeas in advance according to package instructions, and use about 1.5 to 2 cups of cooked chickpeas in place of the canned version.
How can I add more protein to this dish?
Toss in extra chickpeas or add cubed tofu or tempeh along with the beans. Stir them in when simmering the sauce so they can soak up plenty of curry flavor.
Final Thoughts
If you’re in need of a dinner that’s both nourishing and full of vibrant flavor, you really can’t go wrong with Chickpea Spinach Coconut Curry. Give it a try and let it brighten up your table — I have a feeling it might just become one of your standbys too!
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Chickpea Spinach Coconut Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Chickpea Spinach Coconut Curry is a flavorful and comforting vegan dish that is easy to make and perfect for a satisfying meal. The creamy coconut milk, hearty chickpeas, and aromatic spices create a delicious curry that pairs beautifully with rice or flatbread.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Spices:
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1½ teaspoons turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
Additional Ingredients:
- 1 15‑ounce can crushed tomatoes
- 1 14‑ounce can coconut milk
- 1 15‑ounce can chickpeas, drained and rinsed
- 2 packed cups baby spinach
- ¼ cup vegetable broth or water
- Optional: 1 tablespoon almond butter or tomato paste for richness
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté aromatics: Add diced onion and sauté until softened. Stir in garlic and ginger until fragrant.
- Add spices: Sprinkle curry powder, cumin, turmeric, paprika, and salt over the aromatics.
- Combine ingredients: Pour in crushed tomatoes and coconut milk. Add chickpeas and vegetable broth. Simmer gently.
- Cook: Reduce heat and simmer until the sauce thickens slightly. Add spinach and cover until wilted.
- Finish: Stir in almond butter or tomato paste if desired. Adjust seasoning and serve hot.
Notes
- Use frozen spinach if fresh is unavailable, adding it at the end.
- For a spicier curry, add a chopped chili with the aromatics.
- This dish tastes even better the next day as flavors meld.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
