Vegan Chickpea Spinach Curry with Rice

ByHannah Peterson

Vegan Chickpea Spinach Curry with Rice (Creamy, Comforting & Protein-Rich)

This Vegan Chickpea Spinach Curry with Rice is rich, comforting, and packed with bold spices and plant-based protein. Tender chickpeas simmered in a creamy, spiced sauce with leafy greens make this easy vegan curry recipe perfect for weeknight dinners, meal prep, or cozy evenings at home.

Naturally dairy-free and deeply satisfying, this curry pairs beautifully with fluffy rice or naan.

Why You’ll Love This Vegan Chickpea Curry

  • 100% vegan and dairy-free
  • High in plant-based protein and fiber
  • Creamy, flavorful curry sauce
  • Easy one-pot recipe
  • Perfect for meal prep and leftovers

Ingredients for Vegan Chickpea Spinach Curry

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • 1 can (14 oz) coconut milk
  • ½ cup vegetable broth
  • 2 cups fresh spinach or kale, chopped
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, for garnish

For Serving

  • Cooked basmati or jasmine rice

How to Make Vegan Chickpea Spinach Curry

  1. Sauté aromatics
    Heat olive oil in a large pan over medium heat. Cook onion until soft. Add garlic and ginger and sauté for 1 minute.
  2. Add spices
    Stir in curry powder, cumin, turmeric, and paprika. Cook briefly to release aroma.
  3. Simmer the curry
    Add chickpeas, coconut milk, and vegetable broth. Simmer for 10–15 minutes until slightly thickened.
  4. Add greens
    Stir in spinach or kale and cook until wilted.
  5. Season & serve
    Season with salt and pepper. Serve over rice and garnish with fresh herbs.

Tips for the Best Vegan Curry

  • Use full-fat coconut milk for maximum creaminess
  • Simmer longer for deeper flavor
  • Adjust spice level with chili flakes or cayenne
  • Add a squeeze of lemon before serving for brightness

Variations & Add-Ins

  • Add diced sweet potato or cauliflower
  • Use lentils instead of chickpeas
  • Swap spinach for Swiss chard or collards
  • Make it oil-free by sautéing with vegetable broth

Storage & Meal Prep

  • Store in the fridge for up to 5 days
  • Freezer-friendly for up to 2 months
  • Flavors deepen overnight — perfect for leftovers

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