This is one of the best Chickpea Spinach Curry with Coconut Milk you’ll ever taste! It’s quick to whip up, unbelievably creamy and delicious, and packed with plant-based proteins! It’s become one of our favorite weeknight go-to’s!

chickpea spinach curry with coconut milk in a bowl

This Chickpea Spinach Curry is the perfect meal for any day of the week. It’s easy, quick to make, budget-friendly, vegan, filling, warming, and tastes like it’s straight out of a gourmet kitchen!

The magic happens when chickpeas are cooked in an incredibly creamy and spicy sauce made from tomatoes, coconut milk, and red curry paste. Fresh spinach is added for texture, vitamins, and iron.

spinach chickpea curry in a skillet

A splash of lime juice is the finishing touch, bringing a wonderfully fresh note and slight acidity to this dish. Serve this Chickpea Coconut Curry with fresh cilantro and rice for a complete meal!

Why You’ll Love This Chickpea Curry


  • Quick & Easy to Prepare โ€“ This Vegan Chickpea Curry recipe is straightforward and quick, ready in just 25 minutes. Perfect for busy weeknights!
  • Full of Flavor & Texture – Perfectly seasoned, incredibly creamy, and with a fantastic texture.
  • Made with Pantry Staples – You likely have all the ingredients, except maybe the cilantro, in your pantry.
  • Packed with Plant-Based Proteins – This dish is super healthy, filled with plant-based proteins, and fibers! It’s satisfying in the most wholesome way!

What sets this quick Spinach Chickpea Curry with Coconut Milk apart from many others is the use of red curry paste instead of curry powder or Garam Masala. This gives it a mild heat and loads of flavor. If you prefer an Indian twist, feel free to substitute the red curry paste with a pinch of curry powder or 1 tablespoon of this Garam Masala spice blend.

Note: I did not invent this incredible chickpea curry recipe. It’s inspired by Pinch of Yum’s Chickpea Curry! If you don’t know this inspiring food blog, make sure to check it out – it’s worth a visit.

Ingredients

See recipe card for quantities.

  • Chickpeas – The star! Chickpeas are a fantastic source of plant-based protein, adding fiber, texture, and making this curry a filling meal. Canned chickpeas (garbanzo beans) are the quickest option.
  • Tomato – Adds more flavor to the sauce. Can be substituted with a small can of chopped tomatoes.
  • Spinach – Baby spinach or coarsely chopped fresh spinach for more vitamins & iron! If using frozen spinach, make sure to fully defrost and drain first. Kale makes an interesting substitution too, adding a little bit more crunch.
  • Coconut Milk – Brings creaminess to the dish. I recommend using full-fat coconut milk.
  • Onion, Garlic, Ginger – The base for the curry. Adds depth of flavor.
  • Red Curry Paste – The secret to this curry!
  • Soy Sauce & Sugar – For seasoning.
  • Water – To thin the sauce.
  • Lime Juice – Adds a wonderful freshness and slight acidity, enhancing the curry’s flavor! Lemon juice works too.
  • Cilantro – Not just for decoration! Fresh cilantro adds extra aroma. If you’re not a fan, feel free to skip it.
  • Rice – Serve with Jasmine rice or Basmati rice. If you love bread, serve some fresh naan bread with it.
Chickpea Spinach Curry Ingredients

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way โ€“ definitely recommended if youโ€™re a cooking beginner!

  1. Heat a large skillet with 1 tablespoon of oil. Peel and finely chop onion, garlic, and ginger. Add to the pan with red curry paste and sautรฉ over medium heat for 3 minutes.
  2. Add chopped tomato and cook for another 2 minutes.
  3. Drain the chickpeas over a sieve and rinse them under cold water. Add them with the coconut milk, water, soy sauce, and sugar to the pan, cook on low simmer for 10 minutes.
  4. Stir in baby spinach and cook for another 2-3 minutes until wilted.
  5. Season with lime juice.
Chickpea Curry Recipe Step 1-6
  1. Garnish your chickpea curry with fresh cilantro and serve with rice.
chickpea spinach curry with coconut milk and garnished with fresh cilantro and lime

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For a side, I love serving this Asian cucumber salad! The freshness of the salad pairs beautifully with the curry’s mild spice!

Variations

  • Kale: Instead of spinach, use fresh kale. This adds texture and an interesting crunch.
  • Vegetables: Feel free to add some vegetables such as squash, carrots, or sweet potatoes.
  • Less Spicy: Instead of red curry paste, use yellow curry paste.
  • Season to taste with spices of your choice. You can add curry powder, ground coriander, cumin, turmeric, sea salt, or black pepper. For an extra kick, add a pinch of red pepper flakes or cayenne pepper.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. Stays fresh for 2 days.

Reheat in the microwave or in a pan with a splash of water!

More Curry Recipes

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๐Ÿ“– Recipe

5 from 2 votes

Chickpea Spinach Curry

This is one of the best Chickpea Spinach Curry with Coconut Milk you'll ever taste! It's quick to whip up, unbelievably creamy and delicious, and packed with plant-based proteins! It's become one of our favorite weeknight go-to's!
Servings: 2
calories :585kcal
Prep :5 minutes
Cook :20 minutes
Total :25 minutes

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Plus, enjoy weekly doses of recipe inspiration as a bonus!

Ingredients
 
 

  • ยฝ cup jasmine rice, or basmati rice
  • 1 tbsp oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • ยฝ inch piece ginger, minced
  • 1 tbsp red curry paste, see notes
  • 1 tomato, cubed
  • 1 cup coconut milk
  • โ…“ cup water
  • 1 tbsp soy sauce
  • ยฝ tbsp sugar
  • 1 cup cooked chickpeas, ยฝ can (15 ounces)
  • 3.5 oz baby spinach
  • ยฝ lime, only juice
  • ยฝ bunch cilantro, chopped

Instructions
 

  • Cook rice according to package instructions. โ†’ I always use a rice cooker for jasmine rice.
  • Heat a large skillet with 1 tablespoon of oil. Add finely chopped onion, garlic, ginger, and red curry paste, sautรฉ over medium heat for 3 minutes.
  • Add tomato and cook for another 2 minutes.
  • Drain the chickpeas over a sieve and rinse them under cold water. Add them with the coconut milk, water, soy sauce, and sugar to the pan, cook on low simmer for 10 minutes.
  • Stir in baby spinach and cook for another 2-3 minutes until wilted.
  • Season with lime juice.
  • Garnish your chickpea curry with fresh cilantro and serve with rice.

Notes

  • Red Curry Paste: For a less fiery curry, use only ยฝ tbsp curry paste or substitute with yellow curry paste, which is less spicy.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Reheat with a splash of water in a pot over medium heat or in the microwave.
  • This recipe is inspired by Pinch of Yum’s Chickpea Curry! If you don’t know this inspiring food blog, make sure to check it out – it’s worth a visit.

Nutrition

Calories :585kcal
carbohydrates :72g
Protein :15g
fat :29g
fiber :9g
sugar :5g

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Recipe Rating




5 from 2 votes (2 ratings without comment)

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