Chickpea and spinach curry
A speedy store-cupboard curry of chickpeas and spinach in a spiced tomato and coconut sauce. Vegan and ready in 25 minutes.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Chickpea and spinach curry
Chickpea and spinach curry
Ingredients
For the curry
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 can chopped tomatoes, 400g
- 2 cans chickpeas, 400g each, drained and rinsed
- 200ml coconut milk, half a 400ml can, or use the full can for a creamier curry
- 200g baby spinach
- salt and lemon juice, to taste
Kitchen kit
- Large frying pan or saucepan Search Amazon for deep frying pan
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Method
-
Step 1: Cook the base
Heat the oil and fry the cumin seeds for 30 seconds until fragrant. Add the onion and cook for 8 minutes until soft. Add the garlic and ginger for 1 minute, then the ground spices (except the garam masala) for 1 minute.
-
Step 2: Simmer
Add the tomatoes, chickpeas and coconut milk. Simmer for 10 minutes, lightly crushing a few chickpeas to thicken the sauce.
-
Step 3: Add the spinach
Stir in the spinach a handful at a time until wilted. Add the garam masala, season with salt and a squeeze of lemon and serve with rice or flatbreads.
Tips
- Freeze the leftover coconut milk in an ice-cube tray for next time.
- For a gluten-free curry, use garam masala labelled gluten-free (some blends contain wheat flour).
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
Freeze for up to 3 months. Defrost in the fridge and reheat until steaming hot.
Variations
- Add diced sweet potato with the tomatoes and simmer for 20 minutes.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chickpea-spinach-curry/ · Checked 17 October 2026
Questions people ask
Can I use frozen spinach?
Yes, use 250g frozen spinach, defrosted and squeezed dry.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
