Chickpea Tomato Spinach Curry Recipe

Introduction

This Chickpea Tomato Spinach Curry is a vibrant, flavorful dish that’s perfect for a quick and nourishing meal. Packed with protein-rich chickpeas and fresh spinach in a creamy coconut curry sauce, it’s both comforting and healthy.

Ingredients

• 1 tablespoon avocado oil
• 15 oz canned chickpeas (1 1/2 cups cooked chickpeas, rinsed and dried)
• 1.5 tablespoon curry powder*
• 14.5 oz canned coconut milk (full-fat preferred)
• 14.5 oz canned chopped tomatoes (fire-roasted recommended)
• 2 tablespoon nutritional yeast (optional)
• 1.5-2 tablespoon lime juice
• Salt to taste (about 2 teaspoons suggested)
• 3 cups spinach (loosely packed)
• 2 tablespoon fresh cilantro, chopped (plus more for topping)

Instructions

1. Step 1: Heat the avocado oil in a skillet or large pan over medium heat. Once hot, add the chickpeas and curry powder. Sauté for 2-3 minutes to lightly toast the spices and warm the chickpeas.
2. Step 2: Pour in the coconut milk, canned tomatoes, nutritional yeast (if using), lime juice, and salt. Stir well to combine and bring the mixture to a simmer. Let it simmer gently for 5-10 minutes, stirring often.
3. Step 3: Add the fresh spinach during the last 1-2 minutes of cooking. Stir until the spinach wilts and blends into the curry. Taste and adjust seasoning with extra salt, pepper, or lime juice as desired.
4. Step 4: Remove the pan from heat, stir in the chopped fresh cilantro, and serve immediately. This curry is delicious over rice or enjoyed on its own, garnished with additional cilantro.

Tips & Variations

• For a creamier curry, use full-fat coconut milk and consider adding a splash of coconut cream.
• Try swapping spinach with kale or Swiss chard for a different leafy green texture.
• If you like extra heat, add a pinch of chili flakes or a diced green chili while sautéing the chickpeas.
• Nutritional yeast adds a subtle cheesy flavor but can be omitted if preferred or unavailable.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You may need to add a splash of water or coconut milk when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using. About 1 1/2 cups of cooked chickpeas equals one 15 oz can.

Is this curry vegan and gluten-free?

Yes, this curry is naturally vegan and gluten-free, making it suitable for many dietary preferences.

Chickpea Tomato Spinach Curry Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

A flavorful and creamy Chickpea Tomato Spinach Curry that is easy to make with pantry staples like canned chickpeas, coconut milk, and fire-roasted tomatoes. This vegan and gluten-free curry is infused with fragrant curry powder and finished with fresh spinach and cilantro for a nutritious and comforting meal.

• Author: Natalie
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon avocado oil
• 15 oz canned chickpeas (1 1/2 cups cooked chickpeas – rinsed and dried)
• 1.5 tablespoon curry powder
• 14.5 oz canned coconut milk (full-fat)
• 14.5 oz canned chopped tomatoes (fire-roasted preferred)
• 2 tablespoon nutritional yeast (optional)
• 1.5–2 tablespoon lime juice
• Salt to taste (approximately 2 teaspoons)
• 3 cups fresh spinach (loosely packed)
• 2 tablespoon fresh cilantro (chopped, plus more for garnish)

Instructions

1. Heat and toast spices: Add the avocado oil to a skillet or large pan and heat until hot. Add the rinsed and dried chickpeas along with the curry powder. Sauté for 2-3 minutes, stirring frequently to lightly toast the spices and coat the chickpeas.
2. Add liquids and simmer: Pour in the canned coconut milk, chopped tomatoes, nutritional yeast (if using), lime juice, and salt. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer and cook for 5-10 minutes while stirring consistently to develop flavors and slightly thicken the sauce.
3. Incorporate spinach: During the last 1-2 minutes of simmering, add the fresh spinach leaves. Stir well to wilt the spinach evenly into the curry. Taste and adjust seasoning with additional salt, pepper, and lime juice as desired.
4. Finish and serve: Remove the pan from heat and stir in the chopped fresh cilantro. Serve immediately over rice or enjoy as is, garnished with extra cilantro if desired. This dish is best enjoyed warm and fresh.

Notes

• Use fire-roasted tomatoes for a deeper, smoky flavor in the curry.
• Nutritional yeast is optional but adds a subtle cheesy depth and boosts B vitamins.
• Adjust lime juice and salt to taste, as the acidity and seasoning level can be customized.
• This curry pairs beautifully with steamed rice, quinoa, or flatbreads.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.

Keywords: chickpea curry, spinach curry, vegan curry, coconut milk curry, quick curry recipe, plant-based meal