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Creamy Chickpea and Spinach Curry

This easy vegan chickpea and spinach curry in a creamy tomato sauce is quick to make and so delicious!

Chickpea and Spinach Curry #vegan #recipe #curry #chickpea #spinach #easy #healthy

With a homemade tomato curry paste which is well spiced (you can adjust the heat) and creamy coconut milk it’s the perfect dairy free curry sauce. And you probably have all the ingredients in your pantry!

What goes into the curry paste? Red onion, ginger, garlic, tomatoes, tomato puree, curry powder, garam masala, turmeric, cumin, salt and oil.

Chickpea and Spinach Curry in Saucepan #vegan #curry #food #recipe #chickpea #spinach #creamy

It’s packed with flavour and is a great base for this chickpea curry. Chickpeas are one of my favourite ingredients in curries.

Not only are they delicious but they’re packed with protein, fibre and are a great healthy plant based alternative to meat.

How to make a chickpea curry:

Start by making the tomato curry paste. In a saucepan on medium heat add a tbsp of oil and the finely chopped onion.

After a few minutes add the garlic and ginger and let cook for a minute until fragrant. Next add the chopped tomatoes and tomato puree.

Let this cook until the tomatoes have broken down, you can help by mashing them with the back of a spoon when they’re soft.

Add all the spices and a little more oil until it resembles a tomato paste – it should smell amazing!

Chickpea and Spinach Curry Close Up #curry #recipe #chickpea #vegan

Now comes the coconut milk and water. Make sure you are using full fat coconut milk for this (in the tin).

This is left to simmer for 10 minutes and then the chickpeas are added. I use tinned chickpeas for ease – just drain two tins (800g total) and add to the sauce.

Leave this for 20 minutes, stirring occasionally until the sauce has thickened.

In the meantime, cook the spinach. Place the spinach in a bowl of boiled water. When wilted, seive and squeeze out excess water.

Roughly chop and add just before serving! You could also sub for kale or other greens.

Vegan Chickpea and Spinach Curry #vegan #recipe #curry #chickpea #spinach #healthy

What to serve with this chickpea and spinach curry:

I love having this curry as it is with a naan. Use it to soak up all the sauce or tear a bit off to have with every bite of curry!

It is also delicious over some rice, quinoa or side of potatoes.

You could also serve as a side curry alongside a lentil dhal, samosas or bhajis! However you serve this, it will be delicious!

In terms of topping this curry, I like to top it with some thinly sliced red onion, fresh coriander, chilli flakes and a drizzle of vegan cream. It’s a great way to make it look super pretty if making for guests!

Creamy Chickpea and Spinach Curry Close Up #vegan #curry #recipe #food #chickpea #spinach #healthy

Why you should make this curry:

  1. It’s super easy to make and is a one pot recipe! Anyone can make this and you won’t have a sink full of washing up!
  2. It comes together in 35 minutes – perfect when you want a quick meal!
  3. It’s healthy and is a great curry for both vegans and non vegans! It’s packed with flavour – you won’t miss the meat!

For more Indian curries you may enjoy these:

Creamy tofu korma

Roasted aubergine and chickpea curry

Butternut squash and red lentil curry


As always if you make this vegan chickpea and spinach curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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Vegan Chickpea and Spinach Curry #vegan #recipe #curry #chickpea #spinach #healthy

Creamy Chickpea and Spinach Curry

Yield: 2-3
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This easy vegan chickpea and spinach curry is healthy, delicious and quick to make! With a spiced creamy coconut and tomato sauce - perfect for dipping naan in!

Ingredients

  • 1 red onion
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 2 large tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp curry powder, medium
  • 1/2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • Pinch of hot chilli powder (or more if you like it spicy)
  • 1 tin (400ml) full fat coconut milk
  • 200ml water
  • 2 tins (800g) chickpeas, drained
  • 3 handfuls spinach

To top (optional)

  • Fresh coriander
  • Chilli flakes
  • Drizzle vegan cream
  • Thinly sliced red onion

Instructions

  1. Heat a tbsp of oil in a large frying pan on medium heat.
  2. Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.
  3. Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a spoon when soft.
  4. Add the tomato puree, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.
  5. Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.
  6. Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.
  7. Cook the spinach. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach.
  8. Roughly chop and add the the curry when it's ready. Serve and top with fresh coriander, chilli flakes, thinly sliced onion and vegan cream!

Notes

Will keep in the fridge for 3-5 days or freezer for a couple of months.

Serve as a main with naan, rice or alongside other curries!

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Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

SD

Monday 11th of December 2023

This recipe definitely took longer than 35 minutes...more like an hour. There's at least 40 minutes of cooking time along, not to mention prep time. That being said, this tasted pretty good. A little spicey for my kids (and I left out the chili powder.) I also didn't see a need to cook the spinach separately, I added it in raw to the curry for a minute before I took it off the burner and it cooked perfectly all in one pot. Delicious with rice and homemade naan.

JB

Tuesday 13th of June 2023

I have made this curry at least 20 times. It’s DELICIOUS. I made it again today. I always portion this out after I make it. If not, I’m in danger of turning it into a two portion serving 😳 I follow the recipe as is and it’s fantastic. Thank you for putting this recipe together and sharing with the rest of us.

Tamsin

Wednesday 14th of June 2023

Hi Jennifer, thanks so much for your comment. Aww I am so glad you enjoy it so much, you are very welcome :) Tamsin xo

Elizabeth

Tuesday 16th of May 2023

I love this curry having tried a few chickpea and spinach dishes this is definitely my favourite, and is my go to for lunch every few weeks.

I have just noticed the Moroccan couscous. salad and will be trying this out next week.

Tamsin

Tuesday 16th of May 2023

Hi Elizabeth, thanks for your comment, so glad it is your favourite! Such a delicious lunch too! Hope you enjoy the couscous salad :) Tamsin xo

Alicia

Friday 10th of March 2023

This was fantastic! I'm trying to save recipes for freezer food, and I will definitely make this again. I ran out of cumin so used coriander. Do you think that was the best substitute or should I have used something else?

Tamsin

Wednesday 15th of March 2023

Hi Alicia, thanks for your comment. Ground coriander is probably the best sub as they come from the same parsley family :) so glad you enjoyed it! Tamsin xo

Jasmine

Wednesday 25th of January 2023

Love this recipe! Second time cooking it and as I prefer it more saucy, I add the whole can of tinned tomatoes and add a bit extra of every spice. The flavours are just *chefs kiss*

Although I’m wondering why you say to cook the spinach separately before adding at the end. Would just adding it to the curry before serving work just as well?

Tamsin

Tuesday 31st of January 2023

Hi Jasmine, so glad you enjoy it so much! You can definitely just add it at the end :) it just removes some of the water content by cooking it first, Tamsin xo

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