Creamy Chickpea & Spinach Curry Recipe

This creamy chickpea and spinach curry is a healthy, easy, and budget-friendly vegan meal packed with flavour and nutrients. 

Ready in just 30 minutes, this tasty veggie curry is perfect for a quick midweek meal. Serve with pilau rice and naan bread for a filling dinner.

This creamy chickpea curry with spinach is made using store-cupboard staples such as tinned cherry tomatoes, tinned chickpeas, curry paste, and frozen spinach, with the creaminess coming from a tin of coconut milk.

👩‍🍳 Love veggie curries? Try my easy halloumi curry or creamy courgette curry next!

Jump to:

• ✔️ Why should you try it?
• ⭐ Five Star Reader Review
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• 🧊 Suitable for freezing?
• ❓ FAQS
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• Chickpeas are a great source of protein, fibre, and other essential nutrients, while spinach is packed with vitamins and minerals.
• The chickpea spinach curry is quick and easy to prepare, making it a great option for busy weeknights.
• Chickpeas and spinach are both affordable ingredients, so this recipe won't break the bank.
• This spinach and chickpea curry is completely plant-based, making it a great option for those following a vegetarian or vegan diet.

⭐ Five Star Reader Review

Loved this recipe! It was easy, flavorful and healthy. Will definitely be making again! KIM ⭐⭐⭐⭐⭐

🥘 Ingredients

• Onion, Garlic and Ginger - form the base of the curry.
• Mild Curry Paste - I used a store-bought korma curry paste but if you have a homemade curry paste, use that instead.
• Turmeric and Cumin - adds colour and flavour to the curry.
• Tinned Cherry Tomatoes - 1 x 400g tin is needed for this recipe and helps create the delicious sauce.
• Chickpeas - 2 x 400g tin of chickpeas, rinsed and drained.
• Frozen Spinach - 150g or about 8 blocks. Defrost before using.
• Coconut Milk - full-fat coconut milk helps give the curry a lovely creaminess.
• Mango Chutney - adds a fruity kick and helps balance the acidity of the tomatoes.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: In a food processor, blitz the onion, garlic, and ginger to a paste. Fry the onion paste in a little oil for a few minutes, before adding the curry paste, cumin, and turmeric. Cook for 3 minutes.

Two: Add the tinned cherry tomatoes and chickpeas and simmer for 10 minutes.

Three: Stir through the coconut milk and frozen spinach cubes (which have been defrosted) and cook for a further 10 minutes.

Four: Stir through the mango chutney just before serving.

💭 Top tips

• Take the frozen spinach blocks out of the freezer at least an hour prior to cooking. They will begin to defrost and wilt immediately as soon as they are added to the curry sauce. If you forget, defrost them for a few minutes in the microwave before adding them to the curry.
• If you like your curry hot, use a spicier curry paste such as madras and add 1 teaspoon of chilli flakes at the same time as the cumin and turmeric.
• If you didn't need to make this vegan, you could use double cream instead of coconut milk.

🍴 Serving suggestions

Serve the creamy chickpea and spinach curry with homemade pilau rice, naan bread, and extra mango chutney. Chopped fresh coriander and flaked almonds are a nice addition to sprinkle on top.

If I'm serving this at a vegetarian curry night, I'll serve it alongside my courgette curry and sweet potato and lentil curry too.

📖 Variations

• Add more veggies to the curry. Chopped red peppers, cauliflower, potatoes, and sweetcorn would all work well.
• I sometimes add leftover roasted sweet potato cubes too, which adds a lovely sweetness to the curry.
• If you like your curry spicy, you can add some chopped fresh chilli or chilli flakes to the recipe.

🥡 Storage

Store - let the curry cool down to room temperature before storing it in an airtight container. It can be stored in the refrigerator for up to 4 days.

Reheat - either microwave it or heat it up on the hob in a saucepan. If it's too thick, you can add a little water or broth to thin it out

🧊 Suitable for freezing?

The curry can be frozen for up to 3 months. Once completely cooled, place it in a freezer-safe container and freeze. Defrost in the fridge for 24 hours prior to reheating.

❓ FAQS

😋Related recipes

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