Chickpea Spinach Curry (vegan)

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, 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

• 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.

📖 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.

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.

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.

👩🏼‍🍳 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!

💬 Frequently Asked Questions

🍛 Related Recipes

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