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Rich flavor surrounds this Chickpea Spinach Curry, which is made in under 20 minutes and filled with vegetables. Traditional curry spices such as garam masala kick the taste up and the chickpeas give it protein bulk. Simple and served over rice or cauliflower rice this is one delicious vegan recipe.
Why This Recipe Works
This is one of those recipes I’ve perfected over time and each change brings a richer flavor. Initially, I made it only for lunch because it’s great for meal prep, but then I began to try it out for dinner and it turns out it’s a healthy dinner option and kid-friendly.
This dish is healthy because it does have a bunch of vegetables, but it’s also packed with protein, fiber, and iron. If you need a delicious meatless meal for busy weeknights this is the one to make.
What makes this meal extra awesome, in addition to its incredible flavor is that it can be made in under 20 minutes. Quick, healthy meals are an obsession for me and this is one on repeat in my kitchen.
Best of all this dish is not only healthy but it’s also dairy-free. It’s a great alternative to salad for lunch or it makes a delicious dinner whether you serve it over jasmine rice or riced cauliflower.
Ingredients You’ll Need
I make this recipe often and when I recently re-made it for this post I placed it over Jasmine rice, but I mainly place the curry on top of riced cauliflower for a low-calorie option.
- Cilantro: not everyone loves cilantro so if you don’t like it then it’s not necessary to add it to the recipe.
- Rice: you can use your favorite rice for this recipe or you can use cauliflower rice. I prefer to use frozen cauliflower rice that can easily be heated in a skillet with a little oil.
- Ginger: you can use fresh or minced ginger for this recipe. I like to use minced because it’s quicker.
- Chickpeas: this recipe calls for canned chickpeas. Drain and rinse them before adding them to the sauce.
Step-by-Step Instructions
- Sauté: Heat the olive oil in a large skillet over medium-high heat and sauté the onions until translucent, about 5 minutes. Stir in the minced garlic and ginger.
- Mix in the spices: Add the curry powder, cumin, garam masala, and salt to the skillet and stir to combine.
- Prepare the sauce: Add the coconut milk and let it come to a soft boil. Continue to let it cook and thicken, stirring occasionally, for about 4 minutes.
- Blend: Remove from the heat and use an immersion blender or a stand blender blend the curry sauce until smooth.
- Add the chickpeas and tomatoes: Return the skillet to heat and add the chickpeas and diced tomatoes. Once the mixture begins to boil reduce the heat to low.
- Add the spinach: Mix the spinach into the curry sauce and let it wilt. Continue to cook the curry sauce and let it thicken for an additional 8 to 10 minutes.
- Make the rice: Prepare the rice or riced cauliflower and spoon the curry over it when ready to serve. Sprinkle with fresh cilantro.
Additional Add-Ins:
- More Protein: toss is some tofu, lentils, kidney beans, or quinoa for some extra protein.
- Vegetables: broccoli, carrots, bell peppers, and eggplant are delicious mixed into the curry.
- Greens: add even more greens such as kale or green onions, though technically not green.
- Potatoes: both russet potatoes and sweet potatoes make a nice addition to this sauce. Cut them into small cubes and cook them for about 15 to 20 minutes in boiling water before adding them in.
Recipe Notes and Expert Tips
- For a thicker curry sauce use, only 1 can of coconut milk, and for a thinner sauce use both cans.
- For a slightly lower carb option choose cauliflower rice as a base instead of regular rice.
- To save time used jarred minced garlic and minced ginger.
- To get a chunkier curry sauce skip blending the onions and spices into the coconut milk.
Equipment that Makes this Recipe Easier
- A large skillet. You’ll need a 10-inch sized skillet or large for this recipe.
- Wooded spatula or wooden spoons are my favorite tools to use when preparing sauces. They’re good at mixing the ingredients and keep anything from sticking to the bottom of the skillet.
- A garlic press is a great tool to have on hand and helps you save time when trying to mince garlic.
- An immersion blender is the easiest for blending the sauce into a smooth consistency.
Chickpea Spinach Curry: Frequently Asked Questions
This delicious dish will last up to 3 days if store in an air-tight container in the fridge. After that, the chickpeas tend to get a little soggy.
Yes! You can easily freeze this recipe. Prepare the recipe as follow, but don’t make the cauliflower rice. Allow the curry to cool completely and place in a freezer-safe container or bag. This mixture will keep in the freezer for up to 3 months.
To serve, let the mixture thaw completely and heat it up in a large saucepan or skillet. Then prepare the cauliflower rice as directed in the recipe.
Since it’s suggested to serve this recipe with rice it’s quite a complete meal and I’d even add some naan to go with it. You could also serve some potatoes alongside this meal or perhaps samosas, or dhal which both complement curry dishes.
Related Recipes
If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Chickpea Spinach Curry
Equipment
- Large Skillet
- Wooden Spatula
- Garlic Press
- Measuring Cups and Spoons
- Immersion Blender
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger
- 3 tablespoons Curry Powder
- 2 teaspoons Cumin
- 1 teaspoon Garam Masala
- 1½ teaspoon Salt
- 2 14 ounce cans Coconut Milk
- 2 15 ounce cans Chickpeas drained and rinsed
- 1 14 ounce can Diced Tomatoes
- 2 cups Baby Spinach
- 4 cups Frozen Riced Cauliflower
- 2 tablespoons Cilantro chopped
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the onions and sauté until fragrant and translucent, about 5 minutes. Mix in the garlic and fresh ginger and continue to sauté for an additional 1 minute.
- Add the curry powder, cumin, garam masala, and salt to the skillet and stir to combine.
- Pour in the coconut milk allowing it to come to a boil. Once it boils let it continue to cook as the sauce thickens, for an additional 5 minutes, stirring occassionally.
- Using an immersion blender (or by transferring the sauce to a standard blender) blend the mixture until smooth.
- Return the sauce to the heat and add the chickpeas and diced tomatoes. Once the mixture begins to boil reduce the heat to low and mix in the spinach continue to simmer for 10 minutes, stirring occasionally.
- As the curry is simmering prepare the cauliflower rice by heating some additional olive oil in a small skillet or saucepan and add the frozen rice cauliflower. Feel free to season with additional spices.
- Serve the curry over the cauliflower rice and garnish with fresh cilantro.
Notes
- For a thicker curry sauce use only 1 can of coconut milk and for a thinner sauce use both cans.
- For a slightly lower carb option choose the cauliflower rice as a base instead of regular rice.
- To save time used jarred minced garlic and minced ginger.
- To get a chunkier curry sauce skip blending the onions and spices into the coconut milk.
This is the nicest quickest chickpea curry I’ve made (and I make a lot!). I chopped the onion finely and didn’t bother blitzing and it was still really good. Thanks!
Claire, this is amazing to read! I’m so glad you liked this recipe.
I made this today to have for lunches all week. SO good!
Oh, Lauren, I love, love, love this dish and love to hear that you’re enjoying it too! I think it’s hand down one of the easiest and tastiest lunches out there.