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Chickpea Spinach Curry

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A creamy and flavorful chickpea spinach curry made with coconut milk, warming spices, and fresh greens, perfect for a nourishing plant-based meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan

Ingredients

  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 roma tomato, chopped
  • 1 tablespoon tomato paste
  • 1 can (14 oz) coconut milk
  • 6 cups spinach, roughly chopped
  • sriracha or chili garlic sauce, to taste
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 cup basmati rice, cooked
  • 1 bunch kale, chopped and massaged with oil and lemon

Instructions

  1. Heat oil or water in a large skillet over medium heat and sauté diced onion for 3–4 minutes until soft.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Add chopped tomato, curry powder, cumin, cayenne, salt, and pepper. Cook for 2 minutes to bloom spices.
  4. Stir in tomato paste, chickpeas, and coconut milk. Mix well and bring to a gentle simmer.
  5. Cook for 5–10 minutes until slightly thickened, stirring occasionally.
  6. Add spinach and cook until wilted.
  7. Taste and adjust seasoning with lime juice and chili sauce.
  8. Serve hot over cooked basmati rice with kale on the side.
  9. Garnish with fresh cilantro before serving.

Notes

  • Adjust spice level by modifying cayenne or chili sauce.
  • Use light coconut milk for a lighter version.
  • Add extra vegetables like bell peppers or zucchini for variation.
  • Great for meal prep as flavors deepen over time.
  • Can substitute spinach with other leafy greens.

Nutrition

Find it online: https://savorymomskitchen.com/chickpea-spinach-curry/