This chickpea curry with coconut milk and spinach is creamy, flavorful, and quick to prepare. Vegan and gluten-free, it comes together in about 35–40 minutes and makes a comforting weeknight meal or meal-prep dish.
The sauce is built from coconut milk, canned tomato sauce, and a warm spice blend of coriander, turmeric, cumin, garam masala, and chili powder. Canned chickpeas simmer until tender and are folded together with fresh baby spinach at the end so the leaves just wilt into the sauce. Adjust the chili to your preference to make it milder or spicier.
This recipe is ideal for busy evenings and for cooks of any skill level. The chickpeas develop a tender texture after simmering, and the spinach adds a fresh, vibrant finish. You can also add extra vegetables—bell peppers, red onion, or diced sweet potatoes work especially well.
Serve the curry over basmati, jasmine, or brown rice, or with naan. Top with fresh cilantro, a squeeze of lime, red pepper flakes, or a dollop of plain yogurt (dairy or dairy-free) to balance the spice and make the curry even creamier.
Recipe highlights
- Quick and simple: Uses pantry staples and takes about 35–40 minutes from start to finish.
- Vegan: Dairy-free and plant-based.
- Gluten-free: Naturally gluten-free—skip naan or choose a gluten-free flatbread if needed.
Ingredients
- Olive oil or coconut oil, for sautéing
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- Seasonings: ground coriander, ground turmeric, cumin, garam masala, chili powder, kosher salt
- 1½ cups canned coconut milk (full-fat or light)
- 1½ cups canned tomato sauce
- 28 oz canned chickpeas, drained and rinsed
- 6 oz fresh baby spinach
See the recipe card below for exact quantities and serving information.
Instructions
1. Heat 2 tablespoons oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the ground coriander, turmeric, cumin, garam masala, chili powder, and salt. Cook 1–2 minutes until the spices release their aroma.
4. Pour in the coconut milk and tomato sauce, bring the mixture to a gentle boil, then reduce the heat.
5. Add the drained chickpeas, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally. Taste and adjust salt as needed.
6. Remove the pot from the heat and fold in the fresh baby spinach. Stir gradually until the leaves wilt from the residual heat, about 1–2 minutes.
7. Serve warm, garnished as desired.
Suggested garnishes and accompaniments
- Basmati, jasmine, or brown rice
- Naan or gluten-free flatbread
- Fresh cilantro
- Plain yogurt (dairy or dairy-free)
- Red pepper flakes and a squeeze of lime
Substitutions
- Coconut milk: Full-fat canned coconut milk yields the richest texture, but light coconut milk works if you prefer fewer calories.
- Tomato sauce: Use canned tomato sauce or passata; avoid jarred pasta sauces that include extra herbs or sugars.
- Greens: Baby spinach can be swapped for tender spinach or destemmed, chopped kale—adjust the wilt time accordingly.
Adjusting the spice level
The recipe as written is mild to medium. To increase heat, add red pepper flakes or a pinch of cayenne. To make it milder, reduce garam masala and chili powder, add a splash more coconut milk, or serve with yogurt.
Equipment
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months; thaw fully before reheating on the stove or in the microwave.
FAQ
Canned chickpeas are already cooked and safe to eat straight from the can. Simmering them in the sauce for about 20 minutes helps them become more tender and absorb the flavors.
Onion, carrots, broccoli, cauliflower, red bell pepper, sweet peas, snow peas, and zucchini all pair well with curry.
📖 Recipe
Chickpea Curry with Coconut Milk and Spinach
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups coconut milk
- 1 1/2 cups canned tomato sauce
- 28 oz canned chickpeas, drained and rinsed
- 6 oz baby spinach
To serve (optional)
- Basmati rice
- Naan
- Fresh cilantro
- Plain yogurt
- Red pepper flakes
- Fresh lime juice
Instructions
- Heat oil in a saucepan over medium heat. Sauté the onion for about 5 minutes until translucent.
- Add the garlic and ginger and cook for another minute.
- Add the coriander, turmeric, cumin, garam masala, chili powder, and salt and cook 1–2 minutes until fragrant.
- Pour in the coconut milk and tomato sauce and bring to a gentle boil.
- Add the chickpeas, reduce the heat, and simmer for 20 minutes, stirring occasionally. Taste and add more salt if needed.
- Remove from heat, add the spinach, and stir until wilted from the residual heat.
Notes
Storage: Refrigerate up to 3 days in an airtight container. Freeze up to 3 months and thaw completely before reheating.
Nutrition
Carbohydrates: 41 g
Protein: 15 g
Fat: 30 g (Saturated fat: 18 g)
Fiber: 13 g