Creamy Chickpea & Spinach Curry – Comforting, Simple, and Satisfying

This Creamy Chickpea & Spinach Curry is the kind of weeknight dish that feels both cozy and fresh. It’s rich without being heavy, gently spiced, and full of plant-powered goodness. You’ll get a silky sauce, tender chickpeas, and soft greens all in one pot.

Best of all, it’s straightforward to make and easy to customize with what you have. If you’re after a reliable, wholesome recipe that tastes like comfort, this one delivers.

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Creamy Chickpea & Spinach Curry – Comforting, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons neutral oil (such as avocado or canola)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1–2 green chilies, minced (optional, adjust to taste)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika or Kashmiri chili powder (for color and mild heat)
• 1 can (14–15 oz) crushed or finely diced tomatoes
• 2 cans (14–15 oz each) chickpeas, drained and rinsed
• 1 can (13.5–14 oz) full-fat coconut milk
• 4–5 cups fresh baby spinach (or 1 package frozen spinach, thawed and drained)
• 1 teaspoon sugar or maple syrup (optional, to balance acidity)
• Salt and black pepper to taste
• Juice of 1/2 lemon or 1–2 teaspoons apple cider vinegar
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or warm naan, for serving

Method

 

1. Warm the pan: Heat the oil in a large skillet or saucepan over medium. Add the onion and a pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden.
2. Build the base: Stir in garlic, ginger, and chilies. Cook 1–2 minutes until fragrant. If the pan looks dry, add a splash of water to prevent sticking.
3. Toast the spices: Add cumin, coriander, garam masala, turmeric, and paprika. Toast for 30–45 seconds, stirring constantly. This blooms the spices and deepens flavor.
4. Add tomatoes: Pour in the crushed tomatoes. Simmer 3–5 minutes to reduce slightly and mellow the acidity. Taste; if very tangy, add the optional sugar.
5. Make it creamy: Stir in the coconut milk and bring to a gentle simmer. The sauce should turn a warm, golden-orange color.
6. Stir in chickpeas: Add the chickpeas and simmer 8–10 minutes. The sauce will thicken and cling to the beans. Add water as needed for your preferred consistency.
7. Add greens: Fold in the spinach by the handful. It will wilt quickly in 1–2 minutes. If using frozen spinach, make sure it’s well-drained before adding.
8. Season and brighten: Add salt and pepper to taste, then finish with lemon juice or vinegar to lift the flavors. Adjust spices or heat if you like.
9. Serve: Sprinkle with chopped cilantro. Spoon over basmati rice or pair with warm naan. Add a dollop of yogurt or lime wedges on the side if you want extra creaminess and pop.

What Makes This Special

This curry is built on a handful of pantry staples but tastes like something you’d order out. The sauce gets its creaminess from coconut milk, which softens the spices and makes every bite lush.

Chickpeas add body and protein, while spinach brings color and a gentle earthiness. It’s naturally vegan, budget-friendly, and ready in about 30 minutes. Serve it with rice, naan, or even a baked potato—it’s flexible and forgiving.

Ingredients

• 2 tablespoons neutral oil (such as avocado or canola)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1–2 green chilies, minced (optional, adjust to taste)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika or Kashmiri chili powder (for color and mild heat)
• 1 can (14–15 oz) crushed or finely diced tomatoes
• 2 cans (14–15 oz each) chickpeas, drained and rinsed
• 1 can (13.5–14 oz) full-fat coconut milk
• 4–5 cups fresh baby spinach (or 1 package frozen spinach, thawed and drained)
• 1 teaspoon sugar or maple syrup (optional, to balance acidity)
• Salt and black pepper to taste
• Juice of 1/2 lemon or 1–2 teaspoons apple cider vinegar
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or warm naan, for serving

How to Make It

1. Warm the pan: Heat the oil in a large skillet or saucepan over medium.

   Add the onion and a pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden.

2. Build the base: Stir in garlic, ginger, and chilies. Cook 1–2 minutes until fragrant.

   If the pan looks dry, add a splash of water to prevent sticking.

3. Toast the spices: Add cumin, coriander, garam masala, turmeric, and paprika. Toast for 30–45 seconds, stirring constantly. This blooms the spices and deepens flavor.
4. Add tomatoes: Pour in the crushed tomatoes.

   Simmer 3–5 minutes to reduce slightly and mellow the acidity. Taste; if very tangy, add the optional sugar.

5. Make it creamy: Stir in the coconut milk and bring to a gentle simmer. The sauce should turn a warm, golden-orange color.
6. Stir in chickpeas: Add the chickpeas and simmer 8–10 minutes.

   The sauce will thicken and cling to the beans. Add water as needed for your preferred consistency.

7. Add greens: Fold in the spinach by the handful. It will wilt quickly in 1–2 minutes.

   If using frozen spinach, make sure it’s well-drained before adding.

8. Season and brighten: Add salt and pepper to taste, then finish with lemon juice or vinegar to lift the flavors. Adjust spices or heat if you like.
9. Serve: Sprinkle with chopped cilantro. Spoon over basmati rice or pair with warm naan.

   Add a dollop of yogurt or lime wedges on the side if you want extra creaminess and pop.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if it’s too thick.
• Reheat: Warm over medium-low heat, stirring occasionally.

  Avoid boiling hard, which can split the coconut milk.

Health Benefits

• Plant-based protein: Chickpeas offer protein and fiber, which support fullness and steady energy.
• Iron and folate from spinach: Spinach brings iron, folate, and vitamin K. Pairing it with lemon juice helps your body absorb the iron.
• Anti-inflammatory spices: Turmeric, ginger, and garlic add flavor and compounds associated with anti-inflammatory benefits.
• Balanced comfort: Coconut milk gives satisfying creaminess. If you want to reduce saturated fat, use light coconut milk or swap part of it with cashew cream.

What Not to Do

• Don’t skip blooming the spices. Adding them raw at the end leaves the flavor flat and dusty.
• Don’t boil the coconut milk hard. A rolling boil can cause the sauce to split and lose its silky texture.
• Don’t add spinach too early. Overcooked spinach dulls the color and flavor.

  Fold it in near the end.

• Don’t forget acidity. A squeeze of lemon transforms the dish. Without it, the curry can taste heavy.
• Don’t overcrowd with too many spices. Stick to a simple blend so the flavors stay balanced.

Variations You Can Try

• Tomato-free, extra-creamy: Skip the tomatoes and add a bit more coconut milk or cashew cream. Season with extra garam masala for warmth.
• Add veggies: Toss in diced sweet potato, cauliflower florets, or bell peppers.

  Simmer until tender before adding the spinach.

• Protein boost: Stir in cubed tofu or paneer during the simmer, or add cooked lentils for extra heft.
• Spicy version: Use more chilies, a pinch of cayenne, or hot chili oil at the end.
• Lightened-up: Use light coconut milk and add a spoonful of plain yogurt off heat for tang and creaminess. Avoid boiling after adding yogurt.
• Herb switch: Swap cilantro for fresh mint or Thai basil for a different aroma.

FAQ

Can I use dried chickpeas instead of canned?

Yes. Soak 1 cup of dried chickpeas overnight, then simmer in fresh water until tender, 45–60 minutes depending on the beans.

Drain and use about 3 cups cooked chickpeas in the recipe.

What can I use instead of coconut milk?

Cashew cream works well: blend 3/4 cup soaked cashews with 3/4 cup water until smooth. You can also use light coconut milk for fewer calories or a mix of oat cream and water. Avoid almond milk on its own; it’s too thin for a lush sauce.

How do I make it milder for kids?

Skip fresh chilies and use sweet paprika instead of chili powder.

You can also add a spoonful of yogurt or a little coconut milk at the table to soften the heat.

Can I make this ahead?

Absolutely. The curry tastes even better the next day as the flavors meld. Reheat gently and add a squeeze of lemon before serving to refresh the taste.

What should I serve it with?

Basmati rice, brown rice, quinoa, or warm naan are all great.

For something different, spoon it over roasted potatoes or a bed of lightly sautéed cabbage.

Could I use kale instead of spinach?

Yes. Remove tough stems and slice the leaves thinly. Add kale earlier than you would spinach and simmer a few extra minutes until tender.

How can I thicken a thin curry?

Simmer uncovered to reduce, mash a few chickpeas into the sauce, or stir in a small spoonful of cashew butter.

Each method keeps the flavor intact while improving body.

Is this gluten-free?

Yes, the curry itself is naturally gluten-free. Just pair it with gluten-free sides like rice or certified gluten-free flatbreads.

Final Thoughts

This Creamy Chickpea & Spinach Curry is proof that simple ingredients can make a deeply satisfying meal. It’s fast enough for busy nights, nourishing enough for a wholesome dinner, and special enough to share.

Keep the core steps the same—bloom the spices, simmer gently, and finish with acidity—and you’ll get great results every time. Make it your own, and enjoy the kind of cozy bowl you’ll want on repeat.