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    Home » Recipes » Curry

    Creamy Chickpea & Spinach Curry Recipe

    Published: Sep 21, 2023 · Modified: Sep 26, 2024 by Beth Sachs · 19 Comments · This post may contain affiliate links.

    Jump to Recipe
    Chickpea and spinach curry pin with text overlay.

    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.

    A pan of chickpea and spinach curry with naan breads and pilau rice.

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    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.

    Creamy vegan chickpea and spinach curry being stirred with a wooden spoon.

    📖 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

    Is coconut milk vegan?

    Coconut milk doesn't come from an animal, therefore it is vegan friendly. However, it has recently become apparent that not all coconut products are produced as ethically as they should be.
    In Thailand, monkeys are often used to pick coconuts from the trees and kept in very unsatisfactory living conditions. Therefore it is recommended to avoid buying coconut milk that has been made in Thailand. Supermarket own-brand coconut is usually the best bet as it won't have been produced using monkeys.

    Can I make this recipe ahead of time?

    Yes, you can make this recipe ahead of time and store it in the fridge or freezer. Just make sure to let it cool down to room temperature before storing it.

    Can I adjust the spice level of this recipe?

    You can add fresh chilli or chilli flakes if you like it spicy.

    😋Related recipes

    • Creamy chicken pasanda.
      Easy Chicken Pasanda Curry Recipe
    • Leftover chicken curry in apna with rice and naan bread on the side.
      Easy Leftover Chicken Curry Recipe
    • Quorn curry in a red pan.
      Easy Quorn Curry Recipe
    • Creamy mango chutney chicken.
      Fruity Mango Chutney Chicken Curry Recipe

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    Recipe

    Chickpea and spinach curry in a pan.
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    5 from 16 votes

    Creamy Chickpea and Spinach Curry

    Creamy chickpea and spinach curry is a healthy, easy, and budget-friendly vegan meal packed with flavour and nutrients. Try it with rice or naan bread! Ready in 30 minutes.
    Course Main Course
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 518kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Measuring Jug
    • Chopping Board
    • Knife
    • Shallow Casserole
    • Wooden Spoon

    Ingredients

    Metric - US Customary
    • 1 tablespoon Olive Oil
    • 1 Onion
    • 2 Garlic Cloves peeled
    • 1 teaspoon Fresh Ginger grated
    • 3 tablespoon Mild Curry Paste
    • ½ teaspoon Turmeric
    • 1 teaspoon Cumin
    • 400 g Cherry Tomatoes (tinned) or chopped tomatoes
    • 800 g Chickpeas drained (2 x 400g tins)
    • 150 g Frozen Spinach defrosted in microwave
    • 400 g Tin of Coconut Milk
    • 3 tablespoon Mango Chutney

    Instructions

    • Place the onion, garlic and ginger in a food processor and whizz up to a paste.
      1 Onion, 2 Garlic Cloves, 1 teaspoon Fresh Ginger
    • Heat the oil in a large pan and fry the onion paste for 2 minutes. Add the curry paste and spices and cook for 5 minutes.
      1 tablespoon Olive Oil, 3 tablespoon Mild Curry Paste, ½ teaspoon Turmeric, 1 teaspoon Cumin
    • Add the tinned cherry tomatoes and drained chickpeas and simmer for 10 minutes.
      400 g Cherry Tomatoes (tinned), 800 g Chickpeas
    • Add in the spinach (which should be defrosted) and coconut milk. Simmer for 10 minutes.
      150 g Frozen Spinach, 400 g Tin of Coconut Milk
    • Stir through the mango chutney before serving.
      3 tablespoon Mango Chutney

    Notes

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Creamy Chickpea and Spinach Curry
    Amount per Serving
    Calories
    518
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    20
    g
    125
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    5
    g
    Sodium
     
    736
    mg
    32
    %
    Potassium
     
    1006
    mg
    29
    %
    Carbohydrates
     
    54
    g
    18
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    6421
    IU
    128
    %
    Vitamin C
     
    17
    mg
    21
    %
    Calcium
     
    203
    mg
    20
    %
    Iron
     
    9
    mg
    50
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Curry Recipes

    • Courgette curry in a red pan.
      Easy Courgette and Chickpea Curry
    • Slow cooker chicken curry garnished with chopped coriander.
      Easy Slow Cooker Chicken Curry Recipe
    • Turkey mince curry in a red pan.
      Easy Turkey Mince Curry Recipe
    • A pan of leftover turkey curry.
      Easy Leftover Turkey Curry Recipe

    Reader Interactions

    Comments

    1. Beth

      September 28, 2020 at 1:43 pm

      5 stars
      Yummy! This looks so delicious and tasty! I can't wait to give this a try!

      Reply
    2. Ashley

      September 28, 2020 at 1:47 pm

      5 stars
      Anything curry calls my name like Moana... and this did not disappoint!

      Reply
    3. Taylor Kiser

      September 28, 2020 at 2:09 pm

      5 stars
      So comforting and delicious! We loved it!

      Reply
    4. Jessica Formicola

      September 28, 2020 at 2:21 pm

      5 stars
      This looks like total comfort food! I can't wait to make it for dinner this week!

      Reply
    5. Angela

      September 28, 2020 at 2:59 pm

      5 stars
      I love how easy this dish is to make. The flavor is wonderful.

      Reply
    6. Shashi

      September 29, 2020 at 9:43 am

      I love a tasty chickpea curry - and yours looks so good!

      Reply
    7. Farah Maizar

      September 29, 2020 at 10:44 am

      I love how delicious this curry looks. Absolutely flavorful, easy and healthy. Can't wait to try this, I love chickpeas!

      Reply
    8. Jhuls @ The Not So Creative Cook

      September 29, 2020 at 10:57 am

      So comforting and so easy to make! Thank you for sharing! Visiting from #CookBlogShare

      x
      Jhuls
      http://thenotsocreativecook.com/

      Reply
    9. Donna

      September 29, 2020 at 11:18 am

      5 stars
      I love using chickpeas and spinach in curry. This looks so colourful and warming. Perfect for this time of the year!

      Reply
    10. Kylie Archer

      September 29, 2020 at 11:55 am

      5 stars
      This was perfect as my make-a-portion-freeze-a-portion meal this week!

      Reply
      • Beth Sachs

        October 02, 2020 at 8:48 am

        I always freeze a few portions if I can!

        Reply
    11. kim

      September 29, 2020 at 11:58 am

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

      Reply
    12. Lizet Bowen

      September 29, 2020 at 1:03 pm

      5 stars
      Such a delicious meal! we made some naan to go with this chickpea curry.

      Reply
      • Beth Sachs

        October 02, 2020 at 8:48 am

        I always have to have a naan bread with curry!

        Reply
    13. Melissa

      September 29, 2020 at 6:12 pm

      5 stars
      Thank you for sharing this recipe. it looks very easy and tasty!

      Reply
    14. Laura - Mummy Lauretta

      October 02, 2020 at 11:46 am

      This sounds so nice, love a warming a comforting curry. Have Pinned for later x #cookblogshare

      Reply
    15. Jacqui - Recipes Made Easy:Only Crumbs Remain

      October 02, 2020 at 3:59 pm

      5 stars
      That looks very tasty and just the kind of curry I would like. Thank you for sharing with #CookBlogShare

      Reply
    16. Kat (The Baking Explorer)

      October 02, 2020 at 9:04 pm

      5 stars
      Ooo I'll definitely have to try this one!

      Reply
    17. Wendy Lewis

      October 16, 2020 at 7:10 pm

      5 stars
      I.made this for the first time tonight. Really yummy and super easy. Win win!!

      Reply
    5 from 16 votes (3 ratings without comment)

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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