Chickpea Spinach Curry Recipe

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

5 from 8 votes

Chickpea Spinach Curry Recipe

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 146kcal

Author: MaryAnne

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.

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