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Easy • Vegetarian

Quick Chickpea & Spinach Curry

A speedy, plant-powered curry brimming with chickpeas, spinach, and aromatic spices.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Quick Chickpea & Spinach Curry

When you need a meal that's both comforting and quick, this Quick Chickpea and Spinach Curry swoops in to save the day! It's loaded with wholesome ingredients and bursting with warm, fragrant spices. Perfect for a meatless Monday or any weeknight when you need a simple, satisfying, and incredibly flavorful dinner on the table in a flash.

Ingredients

Yield: 4 servings

Curry

  • 1 tbsp olive oil or coconut oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • Juice of 1/2 lime
  • Salt and freshly ground black pepper, to taste

For Serving

  • Cooked basmati rice or naan bread
  • Fresh cilantro, chopped

Preparation

  1. Step 1

    Heat oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.

  2. Step 2

    Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add curry powder, cumin, turmeric, and cayenne (if using), and cook for another minute, stirring constantly, until fragrant.

  3. Step 3

    Pour in the can of diced tomatoes and coconut milk. Bring to a gentle simmer, then add the rinsed and drained chickpeas. Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld.

  4. Step 4

    Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Cook just until the spinach is wilted, about 2-3 minutes.

  5. Step 5

    Remove from heat and stir in the lime juice. Season with salt and freshly ground black pepper to taste.

  6. Step 6

    Serve hot over cooked basmati rice or with warm naan bread, garnished with fresh cilantro.

Tips

  • For a creamier curry, blend a portion of the sauce with an immersion blender before adding the chickpeas.
  • Add other quick-cooking vegetables like bell peppers or green beans along with the chickpeas.
  • Adjust the cayenne pepper to your preferred level of spiciness.

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