Spice Up Your Weeknight: Easy Chickpea and Spinach Curry Recipe

Published on 14 June 2024 at 17:12

Looking for a quick, nutritious, and flavourful vegan meal to spice up your weeknights? Look no further! Our Chickpea and Spinach Curry is a perfect blend of wholesome ingredients and aromatic spices, making it a satisfying and protein-packed dish. Whether you're a seasoned vegan or just exploring plant-based options, this easy curry recipe is sure to become a favourite in your kitchen. With chickpeas for protein, spinach for greens, and a medley of spices for that authentic curry flavour, this dish offers a delightful culinary experience that's both healthy and delicious. Let's dive into this simple yet mouth-watering recipe!

Nutritional Content

Nutritional Content per Serving:

Calories: 280

Protein: 10g

Carbohydrates: 35g

Dietary Fiber: 8g

Sugars: 6g

Fat: 12g

Saturated Fat: 7g

Cholesterol: 0mg

Sodium: 450mg

Vitamin A: 70% DV

Vitamin C: 35% DV

Calcium: 10% DV

Iron: 25% DV


Ingredient List

🥫 1 can chickpeas, drained and rinsed
🧅 1 onion, chopped
🧄 2 cloves garlic, minced
🧑‍🦲 1-inch piece ginger, minced
🥥 1 can coconut milk
🍅 1 can diced tomatoes
🌿 2 cups fresh spinach
🌶️ 1 tbsp curry powder
🌿 1 tsp cumin
🌿 1 tsp turmeric
🧂 Salt and pepper to taste
🫒 1 tbsp olive oil
🌿 Fresh cilantro for garnish


Step 1

Heat olive oil in a large pan over medium heat. Add onion, garlic, and ginger and sauté until softened.

Step 2

Stir in curry powder, cumin, and turmeric, cooking for another minute.

Step 3

Add chickpeas, coconut milk, and diced tomatoes. Bring to a simmer and cook for 10 minutes.

Step 4

Stir in spinach and cook until wilted.

Step 4

Season with salt and pepper.

Step 5

Serve hot, garnished with fresh cilantro.

Additional Tips and Considerations

Adjusting Spice Levels

  • If you prefer a milder curry, reduce the amount of curry powder or use a mild curry powder blend.
  • For a spicier version, add a pinch of cayenne pepper or some chopped fresh chili.

Serving Suggestions

  • Serve the curry over a bed of fluffy basmati rice or with warm naan bread for a complete meal.
  • For a low-carb option, serve it over cauliflower rice.

Texture Variations

  • If you like a creamier curry, blend half of the chickpeas before adding them to the curry.
  • You can also add a splash of plant-based yogurt for extra creaminess.

Extra Vegetables

  • Feel free to add other vegetables like bell peppers, zucchini, or peas to boost the nutrient content.
  • Adding potatoes or sweet potatoes can also make the curry heartier.

Protein Boost

  • For an extra protein boost, add some tofu or tempeh along with the chickpeas.
  • Alternatively, use a mix of beans such as kidney beans or black beans.


  • Fresh cilantro adds a burst of flavour, but you can also use parsley or green onions.
  • A squeeze of fresh lime juice right before serving can brighten up the flavours.


  • This curry can be stored in an airtight container in the refrigerator for up to 4 days.
  • It also freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.


Reheat the curry on the stove over medium heat until warmed through. Add a splash of water or coconut milk if the curry has thickened too much.

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