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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!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


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!


  • 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


  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!


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

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Tuesday 23rd of February 2021

This was super yummy! Best homemade curry I have made to date. Husband and 9 year old loved it. I added in some sweet potato I had on hand and used a mix of kale and chard for the greens. Delicious!


Friday 12th of February 2021

Will canned diced tomatoes work or only fresh raw ones?


Friday 12th of February 2021

Hi Ally, yes you can use canned tomatoes, probably about half a tin. Or if you want it more tomatoey you can use a full tin, but let it simmer for longer so it thickens! Tamsin xo


Saturday 9th of January 2021

I just made this and it is AWESOME! I wanted more veggies in so I added thee handfuls of baby kale as well. It is yummy and super easy to make. Thank you!


Sunday 10th of January 2021

Hi Moujounouko, thank you for your comment, I`m so glad you enjoyed it so much :) Tamsin xo

Lisa J

Thursday 17th of September 2020

I made this dish tonight and It was amazing! I added diced potatoes and used the low-fat coconut milk, arugula instead of spinach and it was delish! Served it with the garnishes as pictured. It got rave reviews and we are looking forward to the leftovers! Thank you for your great recipe.


Thursday 17th of September 2020

Hi Lisa, thank you so much for your comment. So glad you all enjoyed it! Enjoy the leftovers :) Tamsin xo

Jackie Fox

Thursday 27th of August 2020

Excellent combination of spices! Very good. I did add a small package of sliced mushrooms, a baked sliced eggplant, and a package of extra firm tofu. But the overall flavour is fabulous! Thank you!


Friday 28th of August 2020

Hi Jackie, thanks very much for your comment! So glad you enjoyed it, those additions sound delicious! Tamsin xo