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Creamy Chickpea and Spinach Curry

creamy chickpea and spinach curry - featured image
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A quick, cozy, and creamy curry made with canned chickpeas, fresh spinach, and aromatic spices in a rich coconut milk sauce. Perfect for easy weeknight dinners that feel like a warm hug.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • About 5 cups (150 g) fresh spinach, washed and roughly chopped
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder or cayenne (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil or coconut oil
  • 1 tablespoon fresh lemon juice
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Drain and rinse the canned chickpeas. Roughly chop the spinach and finely chop the onion, garlic, and ginger.
  2. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes, stirring frequently.
  3. Add minced garlic and ginger, cooking for another 2 minutes until fragrant.
  4. Stir in cumin, coriander, turmeric, and chili powder. Toast the spices lightly for about 1 minute to release their oils.
  5. Mix in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  6. Add the drained chickpeas to the pan, mixing well to coat with the spices.
  7. Pour in the coconut milk, stir gently, and bring the mixture to a gentle simmer.
  8. Let the curry simmer uncovered on low-medium heat for about 10 minutes, stirring occasionally until the sauce thickens and becomes creamy. Add a splash of water or broth if it gets too thick.
  9. Stir in the chopped spinach a handful at a time and cook just until wilted and bright green, about 3 minutes.
  10. Season with salt, pepper, and finish with a squeeze of fresh lemon juice.
  11. Taste and adjust seasoning as needed. Add more chili or cayenne for extra heat if desired.
  12. Garnish with fresh chopped cilantro and serve hot with steamed rice, naan, or your favorite grain.

Notes

Use full-fat coconut milk for best creaminess. Toast spices before adding liquids to unlock full flavor. Add spinach last to keep it vibrant and slightly textured. Adjust chili powder to taste. For a creamier twist, stir in almond yogurt or Greek yogurt (if not vegan) before serving. Leftovers keep well refrigerated for up to 4 days; add a splash of water or coconut milk when reheating. Avoid freezing with spinach; add fresh after reheating if freezing.

Nutrition

Keywords: chickpea curry, spinach curry, creamy curry, vegan curry, easy dinner, coconut milk curry, plant-based, quick curry

Find it online: https://emacrave.com/creamy-chickpea-and-spinach-curry-recipe-easy-cozy-dinner-idea/