Chickpea and Spinach Curry

Hey there! Welcome to my kitchen. Today, I want to share a recipe that is basically a warm hug in a bowl: a rich, creamy, and incredibly satisfying Chickpea and Spinach Curry.

If you’re looking for a meal that feels special but comes together in a flash, you’ve found it. This dish has a special place in my heart. It’s my go-to for busy weeknights when I’m craving comfort food, but don’t want to spend hours cooking.

This recipe is inspired by amazing South Asian dishes like Chana Saag, which have been feeding families for centuries. It takes simple things you probably already have in your pantry and turns them into something truly spectacular. My version is all about getting those deep, complex flavors without all the fuss.

So, what makes it so good? It’s all about the balance.

• The hearty, earthy chickpeas.
• The tender, fresh baby spinach.
• A little sweet burst from cherry tomatoes.
• And a whole symphony of aromatic spices, all swimming in a dreamy, creamy coconut milk sauce.

Honestly, it’s one of those magical dishes that tastes even better the next day. A true gift that keeps on giving.

So, roll up your sleeves and let’s make a pot of pure comfort together.

The Lowdown on This Curry

Before we jump in, here’s a quick look at what to expect. Think of it as our game plan.

Time Commitment: The best part? This is a 35-minute meal. Seriously. You only need about 5 minutes to prep your ingredients and 30 minutes of cooking time. Most of that is just letting it simmer away on its own. It’s perfect for a weeknight.

Servings & Scaling: This recipe makes enough for 4 people. But what if you’re cooking for one, or for a whole crowd? No sweat. This curry is super easy to scale up or down.

Here’s a handy chart:

Servings	Onion	Garlic	Cherry Tomatoes	Spices (each)	Chickpeas (Canned)	Coconut Milk	Vegetable Stock
2	½ large	1-2 cloves	200g	Halve amount	240g (1 can)	100ml	⅜ cup
4	1 large	3 cloves	400g	Full amount	480g (2 cans)	200ml	¾ cup
8	2 large	6 cloves	800g	Double amount	960g (4 cans)	400ml	1½ cups

Difficulty Level: This is as easy as it gets. If you can chop an onion and stir a pot, you can absolutely nail this dish. The steps are simple and very forgiving.

Essential Equipment: You don’t need any fancy gadgets. Just grab a good knife, a cutting board, and a heavy-based pot or Dutch oven. A deep pan with a lid works too. The heavy base is the key here—it helps spread the heat out evenly so your spices don’t burn.

Meal Prep Champion: This recipe is my secret weapon for meal prep. I often make a big batch on Sunday and portion it out for quick, healthy lunches all week. The flavors just get deeper and more delicious overnight.

What You’ll Need (The Good Stuff)

The magic of this curry comes from its simple, easy-to-find ingredients. Let’s meet the key players.

We start by building a fragrant flavor base. Think of it as the foundation of our curry. We’ll use coconut oil, a finely diced large onion, and some minced garlic. The onion gets sweet and savory as it softens, and the coconut oil adds a little something special. Then we’ll toss in some juicy cherry tomatoes and a bit of grated ginger for a little zing.

Now for the soul of the dish: the spices. This is where the magic really happens. We’re using a beautiful mix of warm garam masala, earthy cumin, vibrant turmeric, and fragrant curry powder. My secret weapons? A little pinch of cinnamon and cardamom for extra warmth and depth. A spoonful of tomato paste also helps to deepen that savory flavor.

The heart of the meal comes from two cans of cooked chickpeas. They’re our protein-packed heroes.

And for that incredibly creamy sauce? We’ll use rich, full-fat coconut milk and a splash of vegetable stock to bring it all together. Finally, we wilt in three big handfuls of baby spinach for a pop of color and goodness. If you like a little kick, a sprinkle of chilli flakes at the end is perfect.

A Few Notes (And Easy Swaps):

• Coconut Oil: No coconut oil? No problem. Olive oil or any other neutral oil works just fine.
• Tomatoes: If you don’t have cherry tomatoes, a 400g (14 oz) can of diced tomatoes is a perfect substitute.
• Coconut Milk: I really recommend using full-fat canned coconut milk. It makes all the difference for a super creamy texture. The kind you get in a carton is usually too thin for this.
• Spinach: Frozen spinach works great! Just make sure you thaw it and squeeze out as much water as you can before adding it, otherwise your sauce might get watery. Kale or chard are good substitutes too, but they’ll need a few extra minutes to soften up.
• Chickpeas: Feel free to swap the chickpeas for cannellini beans or butter beans if that’s what you have on hand.

Okay, Let’s Cook!

I’ll walk you through every step. We’re going to build layers of amazing flavor, so take your time and have fun with it.

Step 1: Build Your Flavor Base

First up, melt a tablespoon of coconut oil in your heavy-based pot over medium heat. When the oil starts to shimmer, add your finely diced onion. Let it cook for about 3-5 minutes, giving it a stir every now and then.

• What you’re looking for: The onions should get soft and translucent. You don’t want them to brown; you just want to bring out their natural sweetness. This step is the foundation for a truly delicious curry.
• Quick tip to avoid a common mistake: Don’t rush this! If your onions are under-cooked, they can give the curry a sharp, raw taste. Patience is key here.

Step 2: Wake Up the Aromatics

Now, toss the minced garlic and halved cherry tomatoes into the pot. Stir them around for about a minute. Next, add all of your glorious spices: the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, grated ginger, tomato paste, and sea salt. Keep everything moving and stir it all constantly for about two minutes.

• What you’ll smell: This is my favorite part! Your kitchen is about to fill with the most incredible, fragrant aroma. This process is called “blooming,” and it wakes up the essential oils in the spices, making their flavor so much deeper.
• Pro-tip: Keep stirring! You don’t want the spices to stick to the pot or burn, because that can make them taste bitter.

Step 3: Simmer and Let the Flavors Mingle

Time to add the heart of our dish. Tip in the chickpeas and give them a good stir, coating them in all that spicy goodness. Now, pour in the coconut milk and the vegetable stock. Stir it all together and bring it to a gentle boil. As soon as it starts bubbling, turn the heat down to a low simmer.

• What you’re looking for: Let the curry bubble away gently with the lid off. This is super important because it helps the flavors develop and allows the sauce to thicken up nicely. Let it simmer for about 25-30 minutes.

Step 4: Thicken and Wilt

After about 25 minutes, the sauce should be thick and creamy—the kind that perfectly coats the back of a spoon. Now for the final touch. Add the baby spinach to the pot. It will look like a mountain at first, but don’t panic! Just gently stir it into the hot curry, and it will wilt down to almost nothing in just a minute or two.

• Quick tip to avoid a common mistake: Don’t overcook the spinach! You want it to be just wilted and tender, while still holding onto its bright green color.

Once the spinach is wilted, take the curry off the heat. It’s ready to serve!

Make It Your Own: Fun Variations

One of the best things about this curry is how easy it is to tweak. Here are a few ideas to get you started:

• Dietary Needs: You’re in luck! This recipe is already naturally vegan, dairy-free, and gluten-free. Just double-check that your vegetable stock is certified gluten-free. It’s a dish that pretty much everyone can enjoy.
• Spice Level: Love heat? You can easily turn it up. Try increasing the curry powder to 1½ teaspoons and be generous with the chilli flakes. For a milder curry, just use 1 teaspoon of curry powder and skip the chilli.
• Add More Veggies: Want to toss in more veggies? Go for it! A cup of diced sweet potato or butternut squash would be amazing—add them at the same time as the chickpeas. Diced zucchini or bell peppers are great too; just add them in for the last 10 minutes of cooking.
• Feeling Fancy? If you’re making this for guests, you can elevate it with a swirl of thick coconut cream, a sprinkle of toasted cashews for crunch, and a big handful of fresh cilantro on top.

How to Serve and Store Your Masterpiece

This is the moment of triumph! Serving this curry is just as fun as making it.

My absolute favorite way to serve this is in a shallow bowl over a bed of fluffy basmati rice. Quinoa also works great. And for me, a piece of warm, fluffy naan bread on the side is non-negotiable—it’s the perfect tool for mopping up every last drop of that delicious sauce! A dollop of plain yogurt (or a dairy-free one) on top adds a lovely, cool contrast.

Storage: Leftovers are the best!

• Fridge: Once the curry has cooled down completely, store it in an airtight container in the refrigerator for up to 4 days. I swear, the flavors get even better overnight.
• Reheating: You can gently reheat it in a pot on the stove over low heat. You might want to add a splash of water or stock to loosen up the sauce. It also reheats perfectly in the microwave.
• Freezer: This recipe is fantastic for batch cooking. Let the curry cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months. Just thaw it in the fridge overnight and reheat.

I really hope you love making—and eating—this curry as much as I do. Happy cooking!

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