Creamy Spinach Chickpea Curry

Name: Creamy Spinach Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 1 can (14 oz) chickpeas, drained and rinsed; 4 cups fresh spinach, washed and chopped; 1 can (13.5 oz) coconut milk; Salt, to taste; Pepper, to taste

Highlighted under: Global Flavors

I absolutely love making this Creamy Spinach Chickpea Curry whenever I'm craving a dish that’s both comforting and packed with flavor. The creamy texture combined with the earthy taste of chickpeas and the freshness of spinach create a meal that's not just delicious but also nutritious. I can whip it up in no time, making it perfect for a busy weeknight dinner. Plus, it’s vegan and gluten-free, so everyone can enjoy it! It’s the kind of recipe that never fails to impress.

Created by

Autumn Pierce

Last updated on 2026-01-15T14:28:18.556Z

When I first tried making this dish, I was amazed by how quickly it came together and how satisfying it was. The combination of spices in the curry really elevates the flavors of the basic ingredients. I found that adding the spinach towards the end ensures it retains its vibrant color and nutrients, which makes the dish not only look appealing but also taste fresh and lively.

One tip that worked wonders for me was using coconut milk for creaminess—it adds a subtle sweetness that balances the spices beautifully. Pairing this curry with basmati rice or warm naan makes it a hearty meal that everyone enjoys. It’s become a staple in my kitchen!

        Why You'll Love This Recipe
        Rich and creamy texture that comforts and nourishes
Packed with protein and fiber from chickpeas
Vibrant flavors from fresh spinach and spices

      

Perfecting the Curry Base

A well-developed base is crucial for any curry, and this Creamy Spinach Chickpea Curry is no exception. When sautéing the onion, aim for a light golden color, which usually takes about 5 minutes over medium heat. This not only softens the onion but enhances its sweetness, which balances the spice blend you'll be adding later. Make sure to keep stirring to prevent burning, as burnt onions can impart a bitter taste to the dish.

To deepen the flavors further, it's essential to toast the spices after adding them to the aromatic mix. When you add the cumin, coriander, turmeric, and garam masala, keep an eye on them and stir constantly for about a minute. You’ll know they are ready when they become aromatic and start to darken slightly. This step releases essential oils from the spices, ensuring your curry is packed with flavor.

Balancing Flavors and Textures

When incorporating the chickpeas, it’s critical to ensure they're thoroughly drained and rinsed. This step reduces the excess sodium found in canned chickpeas, allowing you to control the seasoning in your curry better. If using dried chickpeas, make sure to soak and cook them beforehand, as they need significantly longer to become tender. The chickpeas add a lovely creaminess that complements the coconut milk.

As you add the chopped spinach to the coconut milk, give it some time to wilt down, stirring occasionally. This process not only helps retain the vibrant green color but also ensures that the spinach integrates well into the sauce, providing a fresh burst of flavor. If you prefer a smoother texture, you can blend a portion of the spinach into the curry before serving.

Ingredients

For the Curry

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1 can (14 oz) chickpeas, drained and rinsed
4 cups fresh spinach, washed and chopped
1 can (13.5 oz) coconut milk
Salt, to taste
Pepper, to taste

Instructions

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the Spices

Add cumin, coriander, turmeric, and garam masala. Cook for another minute, stirring constantly to toast the spices.

Incorporate Chickpeas

Stir in the chickpeas and season with salt and pepper. Cook for about 2-3 minutes, allowing the chickpeas to absorb the flavors.

Add Spinach and Coconut Milk

Pour in the coconut milk and mix well. Add the chopped spinach and stir until wilted. Simmer for 5-7 minutes, allowing the flavors to meld.

Serve

Taste and adjust seasoning if necessary. Serve hot with rice or naan.

Pro Tips

For an extra kick, add a pinch of cayenne pepper or red chili flakes when sautéing the spices. This dish can also be made ahead of time and stored in the fridge for up to 3 days, making it perfect for meal prep.

Meal Prep and Storage

This Creamy Spinach Chickpea Curry is excellent for meal prepping. You can make a large batch and store it in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in a skillet over medium-low heat, adding a splash of coconut milk if needed to restore its creamy consistency. For longer storage, this curry freezes beautifully; just ensure it cools completely before transferring to freezer-safe containers for up to 3 months.

When reheating a frozen portion, it's best to thaw it overnight in the refrigerator. This allows for even reheating and helps maintain texture. If you find the curry has thickened, adding a little water or coconut milk during reheating can help bring it back to the desired consistency.

Serving Suggestions and Variations

While this curry is fantastic served over a bed of fluffy rice, it pairs equally well with naan or pita bread, perfect for scooping up every bit of the creamy sauce. For a heartier meal, consider adding cooked quinoa or bulgur to your plate. For added texture, sprinkle some toasted nuts or seeds on top right before serving.

This recipe is also versatile—feel free to incorporate additional vegetables such as bell peppers, zucchini, or even sweet potatoes. If you're looking for extra protein, adding tofu or tempeh would enhance the dish without sacrificing its vegan nature. Remember to adjust the cooking time to ensure all ingredients are cooked perfectly and integrated into the curry.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the curry.

→ How can I make this recipe spicier?

You can add more garam masala, cayenne pepper, or even some chopped green chilies to increase the heat.

→ Is there a substitute for coconut milk?

You can use heavy cream, almond milk, or any plant-based milk, but the flavor will differ slightly.

→ Can I add other vegetables to the curry?

Absolutely! Bell peppers, zucchini, or carrots would be great additions for extra nutrition and flavor.