Name: Easy Chickpea Spinach Curry with Coconut Milk Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, crushed; 1 tbsp garam masala; 2 tsp coriander; 1½ tsp turmeric; 1 400ml (15 oz) can crushed tomatoes; 1 400ml (13.5 oz) can coconut milk; 1½ 410ml (15 oz) cans chickpeas, rinsed and drained (about 2 cups); ¼ cup vegetable broth or stock; 2 tightly packed cups baby spinach (about 90g); fresh cilantro leaves (for garnish); lime juice (to taste); naan or rice

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If you are craving a comforting, vibrant dish that bursts with flavor yet comes together effortlessly, this Easy Chickpea Spinach Curry with Coconut Milk Recipe is exactly what you need. Creamy coconut milk mingles with aromatic spices, tender chickpeas, and fresh spinach for a beautifully balanced curry that warms the soul. Whether you’re new to cooking curries or looking for a reliable weeknight favorite, this recipe offers a delightful combination of taste, texture, and color that’s simply irresistible.

Ingredients You’ll Need

The image shows eight ingredients neatly arranged on a white marbled surface. From top left, there is a whole yellow onion, a white bowl filled with smooth, white yogurt above a white bowl of light brown chickpeas, a white bowl with bright red sauce on the right. Below the onion, there is a small white plate holding three piles of spices in light brown, dark brown, and orange colors. Next to it is a clear glass measuring cup with yellow liquid, and beside that, a white bowl full of fresh, dark green spinach leaves. To the right of the chickpeas and red sauce is a whole bulb of white garlic. The scene is bright and clean with soft natural light, photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to nailing this recipe. Each component plays a crucial role, from building the curry’s aromatic foundation to adding creaminess and vibrant greens that brighten the dish.

Olive oil: Provides the perfect base for sautéing and infuses a subtle richness.
Medium onion, diced: Adds sweetness and depth when softened.
Garlic cloves, crushed: Brings a punch of fragrant, savory flavor.
Garam masala: The heart of the spice blend adding warm, complex notes.
Coriander: Offers a citrusy undertone to brighten the curry.
Turmeric: Gives an inviting golden color and earthy aroma.
Crushed tomatoes (400ml can): Adds natural sweetness and tanginess for a balanced sauce.
Coconut milk (400ml can): Creates a luscious creaminess that mellows the spices.
Chickpeas (about 2 cups, rinsed and drained): Provide protein and a satisfying, hearty texture.
Vegetable broth or stock (¼ cup): Enhances the savory flavor and helps develop the sauce.
Baby spinach (2 tightly packed cups): Offers vibrant color and a fresh, mild taste.
Naan or rice: Perfect for soaking up every bit of the delicious curry sauce.
Fresh cilantro leaves: A fresh, herbaceous garnish to elevate the final dish.
Lime juice: Adds a bright, zesty kick that livens up the flavors.

How to Make Easy Chickpea Spinach Curry with Coconut Milk Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat until it shimmers gently. Toss in the diced onion and cook for about 4 minutes, stirring frequently, until the onions soften and become translucent. This step builds the aromatic base you want for your curry.

Step 2: Toast the Spices and Garlic

Next, add the crushed garlic, garam masala, coriander, and turmeric to the softened onions. Stir constantly for about a minute to toast the spices and release their incredible fragrances. This layer of seasoning is what transforms simple ingredients into a curry bursting with flavor.

Step 3: Add Liquids and Chickpeas

Pour in the crushed tomatoes and coconut milk, followed by the rinsed chickpeas and vegetable broth. Bring everything to a gentle boil. This mixture will soon develop the creamy, rich texture you’re after. Once boiling, reduce the heat and allow it to simmer uncovered for 15 minutes. Stir occasionally to prevent sticking and help thicken the sauce naturally.

Step 4: Fold in the Spinach

Stir in the baby spinach and cook just until it wilts. This final addition adds vivid green color and fresh flavor that perfectly complements the rich coconut-curry base. At this point, taste and add salt as needed to suit your preference.

Step 5: Ready to Serve

Your Easy Chickpea Spinach Curry with Coconut Milk Recipe is now ready. Serve hot alongside warm naan or fluffy rice to soak up that creamy, spiced sauce.

How to Serve Easy Chickpea Spinach Curry with Coconut Milk Recipe

A white bowl filled halfway with light brown cooked rice on the right side and orange chickpea curry with green spinach leaves on the left side, topped with fresh green cilantro leaves. A vintage silver spoon is placed inside the bowl, partially submerged in the curry. In the background, three lime wedges rest on a white marbled surface, and a separate white bowl of light brown rice is slightly blurred. The overall scene is bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take this dish a step further, sprinkle freshly chopped cilantro leaves over each serving. The fresh herb adds a burst of color and a bright flavor contrast. A squeeze of lime juice right before eating can also add a wonderful zesty pop that awakens the senses.

Side Dishes

While the curry shines on its own, pairing it with warm naan or steamed basmati rice makes for a perfect, satisfying meal. The bread or rice helps soak up the curry’s luscious sauce, making every bite a delight.

Creative Ways to Present

If you’re entertaining or want to impress, serve this curry in individual bowls and garnish with a dollop of coconut yogurt or a drizzle of chili oil for some heat. Adding crunchy roasted chickpeas on top can also introduce a fun texture contrast that guests will love.

Make Ahead and Storage

Storing Leftovers

This curry tastes just as good the next day as the spices have more time to mingle. Store any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days.

Freezing

You can freeze this curry to enjoy later by transferring it into freezer-safe containers. It keeps well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the curry on low heat, stirring occasionally to avoid sticking and to warm it evenly. Adding a splash of water or broth helps restore the creamy consistency if it thickens too much after refrigeration.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! Fresh tomatoes will work fine; just make sure to cook them down until soft to build the sauce’s flavor and consistency.

Is this dish vegan and gluten-free?

Yes. The recipe is naturally vegan and gluten-free as long as you choose gluten-free naan or serve it with rice.

Can I substitute spinach with other greens?

Definitely. Kale, Swiss chard, or collard greens can be swapped in, but adjust the cooking time since some greens are tougher and may need a bit longer to wilt.

How spicy is this curry?

This curry is mild to medium in spice, thanks to the warm but gentle spices. You can add chili flakes or fresh chilies if you want more heat.

Can I make this recipe oil-free?

Yes, you can skip the olive oil and sauté the onions and spices in a little water or vegetable broth to reduce fat content, though the flavor profile may be slightly different.

Final Thoughts

This Easy Chickpea Spinach Curry with Coconut Milk Recipe has quickly become a favorite in my kitchen because it’s flavorful, nourishing, and so comforting. Whether it’s a busy weeknight or a cozy weekend dinner, this vibrant curry brings warmth and joy to the table every single time. Give it a try and see how quickly it could become your go-to dish!