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Weeknight • Vegetarian

Golden Chickpea and Spinach Curry

A vibrant and comforting vegetarian curry packed with chickpeas and fresh spinach, ready in under 30 minutes.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Golden Chickpea and Spinach Curry

This Golden Chickpea and Spinach Curry is a weeknight lifesaver! It’s hearty, packed with flavor, and comes together so quickly, you’ll wonder why you ever ordered takeout. The rich, aromatic broth combined with tender chickpeas and wilted spinach makes for a truly satisfying vegetarian meal.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or vegetable oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 tbsp)
  • 1 tbsp curry powder
  • 1/ tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Cooked rice or naan, for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in garlic and grated ginger, cooking for another minute until fragrant.

  3. Step 3

    Add curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

  4. Step 4

    Pour in the coconut milk and diced tomatoes. Bring to a gentle simmer, then add the rinsed chickpeas. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.

  5. Step 5

    Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Cook for another 2-3 minutes, or until all spinach is wilted.

  6. Step 6

    Season with salt and pepper to taste. Serve hot over rice or with warm naan bread, garnished with fresh cilantro if desired.

Tips

  • For a creamier curry, blend a portion of the chickpeas with a little coconut milk before adding to the pot.
  • Add other vegetables like bell peppers or zucchini along with the chickpeas for extra nutrients.

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