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Weeknight • Vegetarian

Weeknight Chickpea and Spinach Curry

A vibrant and aromatic vegetarian curry packed with tender chickpeas, fresh spinach, and rich coconut milk, ready in under 30 minutes.

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

Craving a cozy, comforting meal that's bursting with flavor but comes together in a flash? This Weeknight Chickpea and Spinach Curry is your answer! It's creamy, satisfying, and packed with healthy veggies and protein. Perfect for a busy evening when you need a delicious and easy dinner.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil or coconut oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1-2 tbsp red curry paste (adjust to spice preference)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • 1/2 cup vegetable broth (optional, for thinning)
  • 1 tsp sugar or maple syrup (optional, to balance flavors)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan bread for serving

Preparation

  1. Step 1

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

  2. Step 2

    Stir in minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant, stirring constantly.

  3. Step 3

    Pour in the coconut milk and crushed tomatoes. Add the rinsed and drained chickpeas. Bring the mixture to a gentle simmer, stirring well to combine.

  4. Step 4

    Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld. If the curry becomes too thick, add a splash of vegetable broth to reach desired consistency.

  5. Step 5

    Stir in the fresh spinach a handful at a time, allowing it to wilt into the curry. Cook for another 2-3 minutes until the spinach is fully wilted. Taste and season with salt, pepper, and optional sugar or maple syrup to balance the flavors.

  6. Step 6

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

Tips

  • For extra protein, add some cooked chicken or shrimp during the last few minutes of simmering.
  • Adjust the amount of red curry paste to your desired spice level; start with less and add more if needed.
  • This curry freezes beautifully, making it perfect for meal prepping!

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