• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • My Favorite Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • My Favorite Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Gastronotherapy » Recipes » Favorites

    Chickpea Spinach Curry (vegan)

    Published: May 17, 2021 · Modified: May 28, 2023 by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    Chickpea spinach curry is an easy, healthy, and flavorful vegan/vegetarian dish with warm Indian spices that makes a great weeknight (one-pot) dinner. Ready in just 20 minutes - it's a great meal-prep option!

    chickpea spinach curry in a bowl with brown rice and two forks in the background.

    Chickpea spinach curry, also known as chana palak masala depending on where you live, is one of my all-time favorite Indian dishes.

    Spinach, chickpeas, onions, and tomatoes are cooked in a mouth-watering mixture of warm Indian spices to create a savory, creamy, and healthy dish that's high in protein and fiber while still being a quick, no-fuss meal.

    For more Indian recipes, try my roasted tandoori cauliflower, green bean curry, and sourdough discard naan!

    Jump to:
    • ⭐ Why This Curry Is The Best
    • 🍅 Ingredient Notes
    • 📝 Ingredient Substitutions
    • 📖 Curry Variations
    • 🔪 How to Make Chickpea Spinach Curry
    • 👩🏼‍🍳 Expert Tips
    • 🍽 How to Serve Chickpea Spinach Curry
    • 💬 Frequently Asked Questions
    • 🍛 Related Recipes
    • Chickpea Spinach Curry Recipe

    ⭐ Why This Curry Is The Best

    Taste - Warm Indian spices mingle with garlic, ginger, and jalapeño (the trifecta of Indian cooking!), slightly caramelized onion, iron-rich spinach, and protein-rich garbanzo beans to create this robust and creamy curry recipe.

    Quick & easy - This spinach chickpea curry takes just 20 minutes to make and only requires one pan. It's great for meal-prep and is freezer-friendly.

    Budget-friendly - I use canned chickpeas, frozen spinach, and canned tomatoes here, making this a very affordable and budget-conscious meal.

    Healthy - This vegan chickpea curry is packed with spinach, which is a great source of iron. Tomatoes provide vitamin C and potassium, and chickpeas are an excellent source of protein and fiber. In addition, it's naturally dairy-free and gluten-free!

    🍅 Ingredient Notes

    curry ingredients arranged in cups and bowls on a table.
    • Jalapeño, fresh ginger & garlic - These aromatics are the trifecta of Indian cooking and lend so much complex flavor (and a pop of heat) to this chickpea curry recipe. I highly recommend using fresh ginger and garlic if possible, but dried ginger and garlic will work as a substitute, as will red chili flakes (in place of jalapeño).
    • Blend of Indian spices - Garam masala, cumin, turmeric, and cayenne pepper add bold flavor.
    • Chickpeas - I use canned chickpeas here in an attempt to keep things easy and affordable, but you can use 3 cups of dried (and fully cooked) chickpeas/garbanzo beans as well.
    • Coconut yogurt - You can use any dairy-free yogurt, like soy, cashew, or almond milk yogurt.

    📝 Ingredient Substitutions

    • Fresh spinach. You can substitute fresh spinach (2 pounds will work well). Simply add it to the pan and let it cook down until wilted, 2-3 minutes.
    • Fresh tomatoes. Use 2 cups of fresh (diced) tomato in place of canned.
    • Red onion or shallots. 1 red onion or 2-3 shallots can be substituted for the yellow onion.
    • Greens. Substitute kale, Swiss chard, or mustard greens for the spinach, or use a mix of your preference.
    white bowl with spinach chickpea curry and brown rice resting on a white napkin.

    📖 Curry Variations

    • Chickpea spinach potato curry: Add 2 cups of peeled and diced potatoes to your skillet when you add the chickpeas, and cook until fork-tender.
    • Chickpea sweet potato curry: Follow the same instructions mentioned above.
    • Make a creamier curry that is more stew-like by adding ½ cup of coconut milk (or your favorite plant-based milk).

    🔪 How to Make Chickpea Spinach Curry

    In a food processor or blender, mix the jalapeño, ginger, and garlic until paste forms, or finely chop them by hand. Set aside.

    jalapeno, garlic, and ginger, pureed in a food processor.

    In a large skillet, heat ¼ cup of oil over medium-high heat until it begins to shimmer. Add onion and cook until soft and translucent, around 5-7 minutes.

    Add garam masala, cumin seeds, turmeric, cayenne, and salt to onion mixture and cook for an additional minute. Transfer jalapeño-ginger-garlic paste to pan and cook for another 1-2 minutes.

    Cooked onions in a skillet with garlic, ginger, jalapeno, and spices.

    Add spinach, chickpeas, and tomatoes to pan and cook for around 5 minutes. Add coconut yogurt and stir to combine. Serve warm with rice, naan, or chapathis.

    skillet with chickpeas, spinach, tomatoes, and onion and a wooden spoon.

    👩🏼‍🍳 Expert Tips

    • Double up. This recipe doubles easily to feed a crowd or to store in your freezer.
    • Drain and rinse your chickpeas/garbanzo beans well. If using dried chickpeas that have been soaked, use about 3 cups for this recipe.
    • Storage: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
    • How to freeze: It freezes really well! I portion mine into four freezer bags so that I can pull them out at my convenience. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
    • How to reheat: Place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.

    🍽 How to Serve Chickpea Spinach Curry

    Chickpea curry is traditionally served with (white) rice. I always make a pot of brown rice to accompany it, but you can just as easily pair it with another grain like quinoa or farro.

    You could also serve it with naan, chapathis, or any other type of flatbread. Garnish it with quick pickled red onions for a crunchy and tangy finish.

    Pair it with a pitcher of refreshing cucumber lemon ginger water, and don't forget cardamom shortbread cookies for dessert!

    Fork digging into bowl of vegan chickpea curry with brown rice.

    💬 Frequently Asked Questions

    Is chickpea curry good for health?

    Yes, this vegan chickpea curry is a very healthy option. It's packed with spinach, which is a great source of iron, the chickpeas are high in protein and fiber, and the tomatoes contain vitamin C. In addition, it's naturally dairy-free and gluten free!

    What is chickpea curry made of?

    Chickpea curry is a very healthy and full-flavored dish containing spinach, tomatoes, onion, garbanzo beans, spices, garlic, ginger, and dairy free yogurt.

    Can you reheat chickpea curry?

    Yes, place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.

    🍛 Related Recipes

    • green bean and mushroom curry with white rice and two forks.
      Green Bean Curry with Mushrooms
    • Bowl of tandoori cauliflower with cup of yourt sauce in the background.
      Roasted Tandoori Cauliflower
    • five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.
      Sourdough Discard Naan
    • Jar of quick pickled onions resting on a cutting board.
      Quick Pickled Red Onions

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    bowl of chickpea spinach curry with brown rice resting on a white napkin with forks and spices in the background

    Chickpea Spinach Curry Recipe

    Author: MaryAnne
    Chickpea spinach curry is an easy, flavorful, and healthy vegan/vegetarian meal with warm Indian spices that makes a great weeknight (one-pot) dinner. Ready in just 20 minutes, it's a great meal prep option!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 servings
    Calories 146 kcal

    Ingredients
      

    • 1 jalapeño, roughly chopped
    • 1 1-inch piece of ginger, roughly chopped
    • 4 garlic cloves, roughly chopped
    • ¼ cup vegetable oil
    • 1 yellow onion, thinly sliced into half moons
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seeds (or ground cumin)
    • 1 teaspoon ground turmeric
    • ½ teaspoon cayenne
    • ½ teaspoon salt
    • 1 (16 ounce) bag frozen spinach, thawed and drained
    • 2 (15 ounce) cans chickpeas, drained and rinsed
    • 1 (14 ounce) can diced tomatoes
    • 4 Tablespoons coconut yogurt (or any dairy free yogurt)

    Instructions
     

    • In a food processor or blender, mix the jalapeño, ginger, and garlic until paste forms, or finely chop them by hand. Set aside.
    • In a large skillet, heat ¼ cup of oil over medium-high heat until it begins to shimmer. Add onion and cook until soft and translucent, around 5-7 minutes.
    • Add garam masala, cumin seeds, turmeric, cayenne, and salt to onion mixture and cook for an additional minute. Add jalapeño-ginger-garlic paste to pan and cook for another 1-2 minutes.
    • Add spinach, chickpeas, and tomatoes to pan and cook for around 5 minutes. Add coconut yogurt and stir to combine. Serve warm with rice, naan, or chapathis.

    Notes

    • Double up. This recipe doubles easily to feed a crowd or to store in your freezer.
    • Drain and rinse your chickpeas/garbanzo beans well. If using dried chickpeas that have been soaked, use about 3 cups for this recipe.
    • Storage: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
    • How to freeze: It freezes really well! I portion mine into four freezer bags so that I can pull them out at my convenience. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
    • How to reheat: Place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.
     
     

    Nutrition

    Calories: 146kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 294mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 179IUVitamin C: 8mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Favorite Vegetarian & Vegan Recipes

    • Impossible meatballs resting in a bowl of pasta sauce.
      What To Do with Leftover Spaghetti Sauce (10 Delicious Recipes)
    • Taco pasta bake in a baking dish with a large spoon.
      Cheesy Taco Pasta Bake
    • Baked leftover spaghetti in a baking dish with a large spoon.
      Leftover Spaghetti Bake
    • Large plate of garlic shrimp spaghetti with two forks.
      Garlic Shrimp Spaghetti

    Reader Interactions

    Comments

    1. Jenn

      May 17, 2021 at 11:53 am

      5 stars
      I love chickpeas so I'm excited to try this recipe! It's just bursting with flavor, I can tell, and I can't wait to dig in!

      Reply
      • Gastronotherapy

        May 17, 2021 at 2:13 pm

        Thanks, Jenn!

        Reply
    2. Liz

      May 17, 2021 at 12:31 pm

      5 stars
      I love chickpeas and I've been wanting to switch up the ways I've been making them so this recipe was perfect!

      Reply
      • Gastronotherapy

        May 17, 2021 at 2:13 pm

        Yay! 🙂

        Reply
    3. Agnieszka

      May 17, 2021 at 12:50 pm

      5 stars
      This is such an easy and quick recipe! I usually get saag paneer at Indian restaurants, can't wait to try the chickpea version!

      Reply
      • Gastronotherapy

        May 17, 2021 at 2:15 pm

        I think you will love it!

        Reply
    4. Anjali

      May 17, 2021 at 1:12 pm

      5 stars
      This chana turned out to be so flavorful and satisfying!! We made it this weekend and served it up with naan and it was the perfect easy dinner!

      Reply
      • Gastronotherapy

        May 17, 2021 at 2:15 pm

        Thanks, Anjali! 🙂

        Reply
    5. Meenakshi Thakur

      May 17, 2021 at 1:26 pm

      5 stars
      Totally love chana... this recipe looks delicious... got to try it for sure. thanks for the recipe.

      Reply
      • Gastronotherapy

        May 17, 2021 at 2:16 pm

        You are welcome, Meenakshi!

        Reply
    6. Lisa

      September 19, 2022 at 9:11 pm

      5 stars
      This recipe came together quickly for a meal my family loved. I used kale instead of spinach and fresh tomatoes instead of canned. Sadly, I had to omit the jalapeño due to a picky eater in the fam, but the meal still tasted great!

      Reply
      • MaryAnne

        September 20, 2022 at 4:34 am

        Hi Lisa, so happy to hear that your family loved it, and that you were able to make easy substitutions! 😍

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

    More about me →

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    Fall Recipes

    • Baked pumpkin cream cheese muffins arranged on a cutting board.
      Pumpkin Cream Cheese Swirl Muffins
    • mediterranean stuffed peppers in a baking dish with tongs.
      Mediterranean Stuffed Peppers (Vegetarian & Gluten-Free)
    • Stacked caramelized onion grilled cheese on a cutting board lined with parchment paper.
      French Onion Grilled Cheese (with Caramelized Onion)
    • Dutch apple cake arranged on a white platter.
      Dutch Apple Cake
    • Plate of spaghetti pasta with a fork resting on the side.
      20-Minute Garlic Butter Pasta
    • Baked leftover spaghetti in a baking dish with a large spoon.
      Leftover Spaghetti Bake

    Popular Recipes

    • Platter of roasted carrots and green beans drizzled with balsamic.
      Roasted Carrots and Green Beans with Garlic
    • Sliced tomato tart on a wooden cutting board with a knife.
      French Tomato Tart with Puff Pastry
    • Five stuffed zucchini boats arranged on a platter with fresh basil.
      Vegetarian Stuffed Zucchini Boats with Rice
    • cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out
      Cheesy Spinach and Mushroom Quiche
    • caramelized bananas french toast on a white plate with maple syrup
      Caramelized Banana French Toast
    • garlic grilled cheese stacked on top of wooden cutting board
      Garlic Bread Grilled Cheese
    collage of publications that maryanne is featured in.

    follow me

    • Facebook
    • Instagram
    • Pinterest

    How To Support Gastronotherapy:

    There are a lot of expenses involved in running a food blog. If you love my recipes, you can help support what I do in several ways!

    • Follow along on Instagram, Facebook, or Pinterest.
    • Leave a ⭐️⭐️⭐️⭐️⭐️ star rating & review on the recipes you love.
    • Share my blog with friends and family who would also love it!
    • Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!
    • Leave a tip in the "tip jar" for Gastronotherapy via Venmo at @MaryAnne-Hoekstra.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2023 Foodie Pro Theme