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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.