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Modified: Jan 28, 2022 | Categories: Main Course

Chickpea and Spinach Curry

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If you're looking for an easy recipe that uses mostly pantry staple ingredients, this chickpea and spinach curry is for you!

It has loads of chickpeas, greens, fire-roasted tomatoes and coconut milk. And it's flavored with garam masala, lime juice and ginger.

You're going to absolutely love it!

A side shot of a pot of chickpea curry.
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About this recipe

What holds true about this dish, either way, is it is packed with so much goodness you're going to dive in and feel all the feels - cozy, warm, satisifed.

It starts with onion, large handfuls of leafy greens, ginger, garlic and garam masala (a mixture of coriander, cumin, cardamom, cinnamon, black pepper), which makes the house smell incredible.

Then, you add the chickpeas, fire-roasted tomatoes and stock and simmer until the flavors come together.

And finally, it's finished off with rich and creamy coconut milk, fresh lime juice, a touch of honey and fresh cilantro. It literally does not get more tasty and dynamite than this.

A quick video on how to make chickpea and spinach curry

Featured Ingredients

  • Onion, garlic and ginger.
  • Spinach.
  • Garam masala.
  • Cayenne.
  • Chickpeas.
  • Diced tomatoes.
  • Vegetable stock.
  • Coconut milk.
  • Peanut butter.
  • Lime.
  • Honey.
  • Cilantro.
  • Rice or quinoa.
  • Peanuts or cashews.

Step-by-Step Instructions

  1. In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted.
  2. Stir in the garam masala, salt, black pepper and cayenne. Stir in chickpeas, tomatoes and vegetable broth and increase heat to medium high. Simmer for about 10-15 minutes.
  3. Remove from the heat and stir in coconut milk, peanut butter, lime zest and juice, honey and half of the cilantro. Taste and adjust seasoning, if necessary.
  4. Serve over quinoa or brown rice and top with peanuts or cashews.
An overhead shot of a bowl of chickpea curry.

Recipe Substitutions and Alterations

Nutrition Considerations

A side shot of a bowl of chickpea curry.
PIN THIS RECIPE FOR LATER!

Favorite curry-inspired recipes:

  • Thai Sweet Potato Soup
  • Peanut Butter Chicken Curry
  • Curry Cauliflower Soup
  • Instant Pot Chicken Lentil Curry
  • Curry Chicken Meatball Bowls
Print

Chickpea and Spinach Curry

Print Recipe

A super flavorful chickpea curry with coconut milk, lime juice and loads of veggies.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 6
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Indian-Inspired

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cups baby spinach, chopped kale or chard
  • 3-4 cloves garlic, peeled and minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 tablespoons garam masala
  • 2 teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 15-ounce can fire-roasted diced tomatoes, drained
  • ½-1 cup unsalted vegetable stock
  • ¾ cup full fat canned coconut milk
  • 2 tablespoons peanut butter
  • Zest and juice of 1 medium lime
  • 1 ½ tablespoons honey
  • ½ cup fresh cilantro leaves, chopped, divided
  • 2 cups cooked brown rice or quinoa
  • ½ cup chopped peanuts or cashews

Instructions

  1. In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted.
  2. Stir in the garam masala, salt, black pepper and cayenne. Stir in chickpeas, tomatoes and vegetable broth and increase heat to medium high. Simmer for about 10-15 minutes.
  3. Remove from the heat and stir in coconut milk, peanut butter, lime zest and juice, honey and half of the cilantro. Taste and adjust seasoning, if necessary.
  4. Serve over quinoa or brown rice and top with peanuts or cashews.

Notes

Cooking Tip: To make this into a meaty version, add 1 pound boneless skinless chicken breasts or thighs to the pot after adding the spinach or kale, then proceed with the recipe, adding an extra cup of stock. Simmer then entire dish until the chicken shreds easily with a fork. Stir in a tablespoon of ground turmeric for a bright orange hue and a boost of nutrition.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 401
  • Sugar: 10g
  • Sodium: 524mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 11g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: curry, chickpea, chickpeas, garbanzo beans, coconut, Indian cuisine

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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