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Chickpea Tomato Spinach Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/chickpea-tomato-spinach-curry-recipe/