Spinach Chickpea Curry

Ready in 30 minutes, this chickpea spinach curry is a quick and easy vegetarian curry that is perfect for a weeknight meal. Plus, leftovers keep well in the fridge and freezer.

  •  Prep Time: 5 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 25 minutes
  •  Yield: 4 servings 1x


  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 4 cloves garlic, sliced
  • 1-inch ginger root, minced
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 (14 oz) can coconut milk
  • 1/2 cup broth, chicken or vegetable
  • 2 (15 oz) cans chickpeas, strained and rinsed
  • 2 cups spinach, roughly chopped
  • Fresh cilantro, to serve


  1. In a large skillet on medium heat, melt the coconut oil, then add onion, and cook for 3-4 minutes until tender and translucent.
  2. Add garlic, ginger, curry powder, and salt, and cook for an additional minute until fragrant. Add the tomato paste and stir to coat the onion mixture. 
  3. Pour in the coconut milk and broth, using a wooden spoon to scrape up any tasty bits from the bottom of the pan, and stir until well combined. Taste and adjust seasoning as needed.
  4. Add the strained and rinsed chickpeas to the pan, stir to combine, then reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
  5. Add the chopped spinach to the pan, stirring it into the curry until wilted, and simmer for a final 5 minutes. Taste and adjust seasoning as needed.
  6. The curry can be served immediately with rice and/or naan or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.


To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach. Once thawed, press it to remove any excess water, then add it to the curry as per step #5.


  • Serving Size: 1 serving
  • Calories: 287 calories
  • Sugar: 3 grams
  • Fat: 14 grams
  • Carbohydrates: 32 grams
  • Fiber: 10 grams
  • Protein: 11 grams

By Chochi

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