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Chickpea and Spinach Curry

Chickpea and Spinach Curry Recipe
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A warm, comforting, and creamy curry that’s packed with flavor but ready in about 30 minutes! This naturally vegan dish uses simple pantry staples to create a truly special weeknight meal that the whole family will love.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 400g cherry tomatoes, halved
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 tsp sea salt, or to taste
  • 2 cans (480g total) cooked chickpeas, rinsed and drained
  • 200ml full-fat coconut milk (from a can)
  • ¾ cup vegetable stock
  • 3 large handfuls baby spinach (about 100g)
  • Optional: Red chilli flakes, for serving

Instructions

  1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-5 minutes until soft. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
  2. Bloom the Spices: Add the halved cherry tomatoes, tomato paste, and all spices (garam masala through salt). Stir constantly for 2 minutes. Your kitchen will smell amazing as the spices toast and the tomatoes begin to soften.
  3. Simmer the Curry: Pour in the rinsed chickpeas, coconut milk, and vegetable stock. Stir everything together, bring to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened nicely.
  4. Wilt the Spinach: Remove the pot from the heat and stir in the handfuls of baby spinach. The residual heat will wilt it perfectly in about a minute. Give it a final taste and add more salt if you think it needs it.

Notes

  • Serving Suggestions: This curry is fantastic served over fluffy basmati rice or quinoa. Don’t forget warm naan bread on the side for scooping up every last bit of the creamy sauce!
  • Tips & Tricks: For the best creamy texture, make sure you use full-fat canned coconut milk. If you don’t have cherry tomatoes, one 400g can of diced tomatoes works perfectly as a substitute.
  • Storage & Reheating: Leftovers are a dream! Store the cooled curry in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. This curry also freezes beautifully for up to 3 months.

Find it online: https://masaladiaries.com/chickpea-and-spinach-curry/