Creamy Chickpea & Spinach Curry
Creamy Chickpea & Spinach Curry 🌿
“These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is 😋”
This comforting vegan curry is creamy, flavorful, and full of protein-packed chickpeas and nutrient-rich spinach. It pairs beautifully with fluffy basmati rice or warm naan. 🍛
🧡 Ingredients
- 1 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder (or garam masala)
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach leaves (or more to taste)
- 1 cup tomato purée or diced tomatoes
- Salt and pepper, to taste
- Optional: chili flakes or fresh lime juice for brightness
👩🍳 Instructions
- Sauté aromatics:
Heat oil in a pan over medium heat. Add onion and cook until soft and golden. Stir in garlic and ginger; cook for another minute. - Add spices:
Mix in curry powder, cumin, and turmeric. Stir constantly for about 30 seconds to release their aroma. - Build the sauce:
Add coconut milk and tomato purée. Stir to combine and bring to a gentle simmer. - Add chickpeas:
Stir in chickpeas and let the curry simmer for 10 minutes, allowing it to thicken and absorb flavor. - Add spinach:
Toss in spinach and cook until wilted (2–3 minutes). Season with salt, pepper, and a squeeze of lime juice if desired.
🍚 Serving Suggestions
- Serve hot with steamed basmati rice or fluffy vegan naan.
- Garnish with fresh cilantro, chili flakes, or a drizzle of coconut cream for extra richness.
💡 Tips
- Want it creamier? Add 2 tbsp of cashew cream or extra coconut milk.
- Spice lover? Add ½ tsp of cayenne or fresh green chili when sautéing.
- This curry keeps well — store leftovers in the fridge for up to 4 days or freeze for up to 2 months!
🌿 Vegan • Gluten-Free • Dairy-Free • Protein-Packed
It’s the ultimate comfort food — creamy, hearty, and perfect for any day of the week! 😍
