Chickpea & Spinach Curry

This chickpea and spinach curry is rich, warming, and deeply satisfying. Creamy coconut milk carries gentle spices, while chickpeas add heartiness and spinach brings freshness. It’s an easy, nourishing dish perfect with rice or flatbread.

This is Let’s Veg comfort with cozy spice.

Olivia

Chickpea & Spinach Curry

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Chickpea and spinach curry in coconut milk cooked rich and comforting. A simple Let’s Veg recipe perfect for easy vegan dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Indian

Calories: 260

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tbsp vegetable oil or coconut oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tsp grated fresh ginger
• 1½ tbsp curry powder or curry paste
• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 14-15 oz diced tomatoes
• 1 can 13-14 oz coconut milk
• 3 cups fresh spinach or frozen thawed and squeezed
• Salt to taste
• Black pepper to taste

Equipment

5 Quart Pot

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03/05/2026 10:00 am GMT

Small Stew Pot

Cooking Instructions

 

1. Heat oil in a pot over medium heat.
2. Add onion and cook for 4-5 minutes until soft.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Stir in curry powder or paste and toast briefly.
5. Add chickpeas, diced tomatoes, and coconut milk.
6. Bring to a gentle simmer and cook for 20 minutes.
7. Stir in spinach and cook 2-3 minutes until wilted.
8. Season with salt and pepper. Serve warm.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 238mgPotassium: 494mgFiber: 5gSugar: 3gVitamin A: 2089IUVitamin C: 13mgCalcium: 86mgIron: 4mg

Notes

Add chili for extra heat

Serve with basmati rice or naan

Tastes even better the next day

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