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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!
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.
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
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.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- 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 sauté over medium heat for 3 minutes.
- Add chopped 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.
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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📖 Recipe
Chickpea Spinach Curry
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Ingredients
- ½ cup (100 g) jasmine rice or basmati rice
- 1 tbsp oil
- 1 small onion minced
- 1 clove garlic minced
- ½ inch piece ginger minced
- 1 tbsp red curry paste see notes
- 1 tomato cubed
- 1 cup (250 ml) coconut milk
- ⅓ cup (100 ml) water
- 1 tbsp soy sauce
- ½ tbsp sugar
- 1 cup (250 g) cooked chickpeas ½ can (15 ounces)
- 3.5 oz (100 g) baby spinach
- ½ lime only juice
- ½ bunch cilantro chopped
Instructions
- Cook rice according to package instructions. → 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, sauté 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 ½ 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.
