This Chickpea Spinach Coconut Curry is a cozy, hearty dish that brings together the goodness of chickpeas, spinach, and coconut milk. With the perfect balance of aromatic spices, this curry creates a warm, flavorful meal that’s ideal for any time of year. Whether you’re craving something comforting or just looking for a healthy and satisfying dinner, this curry will surely hit the spot!
Why You’ll Love This Recipe
I absolutely love this recipe because it’s a complete meal with so many layers of flavor. The coconut milk adds a creamy richness, while the curry powder, cumin, and turmeric give it a depth of flavor that makes every bite so comforting. Plus, it’s packed with nutritious ingredients like chickpeas and spinach, making it as healthy as it is delicious. It’s also a breeze to make, with simple ingredients that you can easily find at your local store. Whether you’re a seasoned curry lover or new to the dish, this recipe will quickly become one of your favorites!
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
4 cups fresh spinach
1 teaspoon ground turmeric
1 teaspoon ground cumin
1can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, until softened.
Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, cooking for 1 minute to allow the spices to bloom and release their aroma.
Add the chickpeas, coconut milk, and vegetable broth to the pot, stirring everything together.
Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld together.
Add the spinach and cook until wilted, which should take around 2-3 minutes.
Season the curry with salt and pepper to taste.
Garnish with fresh cilantro, if desired.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Variations
I love experimenting with this recipe, and there are plenty of ways to change things up based on what I have in my pantry or what I’m in the mood for! Here are a few ideas:
Add some diced tomatoes for extra richness and flavor.
Swap the spinach for other leafy greens like kale or Swiss chard.
For a bit of heat, I might add chopped green chilies or red pepper flakes.
If I’m craving a bit more protein, I sometimes toss in a handful of roasted cashews or tofu.
You can also adjust the spices to suit your taste. If I want a little more kick, I increase the curry powder or add a pinch of chili powder.
Storage/Reheating
This curry is great for meal prep! I can store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, I simply warm it up in a pot over medium heat until it’s hot all the way through. If I find it too thick after storing, I add a splash of vegetable broth or water to loosen it up. This dish also freezes well, so I can store it in a freezer-safe container for up to 3 months. When ready to eat, I defrost it overnight in the fridge and reheat it as usual.
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FAQs
Can I make this curry spicier?
Yes! I can easily adjust the spice level by adding more curry powder, ground cumin, or turmeric. For even more heat, I sometimes add fresh chopped chilies or red pepper flakes. Adjust the spices to suit my personal preference.
Can I use a different type of beans instead of chickpeas?
Absolutely! If I don’t have chickpeas, I can use other beans like kidney beans, black beans, or lentils. Each bean will bring its own unique flavor and texture to the curry.
Is this curry vegan?
Yes, this curry is completely vegan. I use coconut milk and vegetable broth, which are both plant-based ingredients. It’s a great option for anyone following a vegan or plant-based diet.
Can I use frozen spinach instead of fresh?
Definitely! If I don’t have fresh spinach on hand, frozen spinach works just as well. I’d just need to make sure to thaw it first and drain any excess water before adding it to the curry.
How can I make this curry creamier?
If I want a creamier texture, I can add a little more coconut milk or even a dollop of coconut cream. For a rich and velvety texture, blending part of the curry before adding the spinach can also create a smooth consistency.
Conclusion
This Chickpea Spinach Coconut Curry is the perfect meal when I’m craving something comforting, flavorful, and nourishing. The creamy coconut milk, fragrant spices, and tender chickpeas all come together to create a dish that’s as satisfying as it is delicious. Whether I’m cooking for myself or serving it to friends, it’s sure to be a hit every time.
📖 Recipe:
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Chickpea Spinach Coconut Curry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Chickpea Spinach Coconut Curry is a flavorful, hearty dish with a perfect blend of spices, chickpeas, spinach, and coconut milk. It’s a comforting, healthy, and vegan meal that’s quick to prepare and ideal for any occasion. With its rich, creamy texture and aromatic spices like curry powder, turmeric, and cumin, this curry offers a satisfying dinner option that’s both nourishing and easy to make.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
4 cups fresh spinach
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to release the aroma of the spices.
- Add the chickpeas, coconut milk, and vegetable broth, and stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes to meld the flavors.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro, if desired.
Notes
For added richness, add diced tomatoes or adjust spices according to your preference.
This recipe works well with other beans like kidney beans or black beans, and can also be made spicier with green chilies or red pepper flakes.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Vegan
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal
