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    Home » Recipes » Curry

    Creamy Chickpea and Spinach Curry (vegan)

    Published: Sep 28, 2020 · Modified: Jan 2, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 19 Comments

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

    A tasty chickpea and spinach curry recipe using pantry staples.

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

    A pan of vegan curry with naan breads and rice.

    This easy vegan chickpea and spinach curry is made using store-cupboard staples such as tinned 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 next!

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

    ✔️ Why should you try it?

    • Made using pantry staples.
    • Easy and quick.
    • Freezer friendly.
    • Vegan.

    🥘 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, just so the blocks of spinach have softened slightly
    • 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, whizz up 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 you have 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 to take them out of the freezer prior to cooking, defrost them for a few minutes in the microwave.
    • If you like your curry hotter 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

    I usually serve the chickpea and spinach curry with my 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 might also make 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, courgette (zucchini), and baby corn would all work well.
    • I sometimes add leftover roasted sweet potato cubes too, which adds a lovely sweetness to the curry.

    🥡 Storage

    The curry can be stored in the fridge for up to 3 days. I often reheat leftovers for lunch the next day. You can either reheat a portion in the microwave or spoon as much as you require into a pan and gently reheat it on the hob.

    🧊 Suitable for freezing?

    The curry can be frozen for up to 3 months. Once completely cooled, place into 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 not 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.

    😋Related recipes

    • Cauliflower and Lentil Curry - a vegetarian-friendly curry in a creamy coconut and coriander sauce.
    • Spinach and Coconut Dal - a delicious, but frugal family meal, that can be thrown together in under half an hour. Made with red lentils, spinach, coconut milk, a few simple spices and vegetable stock.
    • Cauliflower and Pea Curry - quick, easy and perfect as a main course or side with other bits and pieces.
    • Red Lentil Dhal - a tasty easy Indian curry recipe with lentils, coconut milk and spices that's ready in just 25 mins in one pot! 
    • Saag Paneer - A north Indian spinach curry with green chilli, yoghurt and Paneer cheese, it is as authentic as it is delicious.

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Chickpea and spinach curry in a pan.
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    5 from 15 votes

    Chickpea and Spinach Curry

    A tasty chickpea and spinach curry recipe using pantry staples. Ready in just 30 minutes, this easy vegan curry is just perfect for a quick midweek meal. Serve with pilau rice and naan bread.
    Course Main Course
    Cuisine Indian
    Keyword chickpea and spinach curry
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 5
    Calories 257kcal
    Author Beth Sachs
    Prevent your screen from going dark

    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 Tin of Cherry Tomatoes
    • 800 g Tinned 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.
    • 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.
    • Add the tinned cherry tomatoes and drained chickpeas and simmer for 10 minutes.
    • Add in the spinach (which should be defrosted) and coconut milk. Simmer for 10 minutes.
    • Stir through the mango chutney before serving.

    Video

    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
    Chickpea and Spinach Curry
    Amount per Serving
    Calories
    257
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    579
    mg
    25
    %
    Potassium
     
    617
    mg
    18
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    10
    g
    42
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    5131
    IU
    103
    %
    Vitamin C
     
    13
    mg
    16
    %
    Calcium
     
    148
    mg
    15
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Curry Recipes

    • Easy Leftover Chicken Curry Recipe
    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry

    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

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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