Creamy Spinach Chickpea Curry

Name: Creamy Spinach Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 4 cups fresh spinach, roughly chopped; 1 onion, finely chopped; 2 garlic cloves, minced; 1 inch fresh ginger, grated; 1 can (13.5 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon cumin; 1 teaspoon coriander; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Global Flavors

I absolutely love making this Creamy Spinach Chickpea Curry when I crave a warm and hearty dish. The blend of spices creates an aromatic experience that fills my kitchen and invites my family to the table. With its creamy texture and nutritious ingredients, this curry not only satisfies my taste buds but also makes me feel great about what I'm eating. Whether enjoyed over rice or with warm naan, it’s a delightful meal that I find myself turning to time and again.

Created by

Ainsley Harper

Last updated on 2026-01-15T13:58:09.016Z

When I first tried my hand at making this recipe, I was delighted by how simple yet flavorful it turned out to be. The chickpeas add a wonderful protein boost, while the spinach not only brightens the dish but also packs it with nutrients. I’ve experimented with various spices, and I found that the combination of cumin, coriander, and a pinch of turmeric creates a well-rounded flavor that truly elevates the dish.

One of my favorite tips is to let the curry simmer a few extra minutes after adding the coconut milk. This allows the flavors to meld beautifully and creates a rich, creamy texture that is irresistible. It’s the perfect comfort food, especially on cooler evenings, and can easily be adjusted for spice lovers by adding a bit of chili.

        Why You'll Love This Recipe
        Creamy consistency balanced perfectly with fresh spinach
Packed with plant-based protein from chickpeas
Quick to prepare, making it perfect for weeknight dinners

      

The Role of Coconut Milk

Coconut milk is the star of this Creamy Spinach Chickpea Curry, providing a rich and velvety texture that coats the chickpeas and spinach beautifully. The natural sweetness of coconut milk balances the spices, enhancing the overall flavor profile of the dish. Opt for full-fat coconut milk to achieve a creamier consistency, but if you're looking to lighten it up, you can use light coconut milk. Just keep in mind that the final curry may have a slightly thinner texture.

When adding the coconut milk, pour it slowly and stir continuously to ensure it blends smoothly with the sautéed ingredients. This step is crucial; if you add it too quickly, it might separate, resulting in an unappealing texture. Aim for a creamy consistency before allowing the curry to simmer, which helps meld all the flavors beautifully.

Ingredient Substitutions

If you're not a fan of chickpeas or just want to mix things up, you can easily substitute with other legumes like lentils or cannellini beans. Keep in mind that lentils will require less cooking time; simply add them in with the coconut milk and simmer until tender, which usually takes about 10-15 minutes. This can help you achieve a variation of textures in your curry while maintaining its heartiness.

For an extra pop of flavor, consider incorporating vegetables such as bell peppers or zucchini. Sauté these alongside the onions at the beginning of the cooking process, allowing them to soften and impart their flavors into the base. This addition not only enhances the nutrition profile but also provides more variety in each bite.

Ingredients

For the Curry

1 can (15 oz) chickpeas, drained and rinsed
4 cups fresh spinach, roughly chopped
1 onion, finely chopped
2 garlic cloves, minced
1 inch fresh ginger, grated
1 can (13.5 oz) coconut milk
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Cooking Steps

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add in the Spices

Mix in the curry powder, cumin, and coriander. Toast the spices for 1-2 minutes to release their flavors, stirring continuously.

Incorporate the Chickpeas and Spinach

Add the chickpeas and chopped spinach, stirring to combine everything. Cook for about 5 minutes until the spinach wilts down.

Pour in the Coconut Milk

Slowly pour the coconut milk into the pot, stirring well. Season with salt and pepper to taste. Let the curry simmer for 15-20 minutes, allowing the flavors to meld together.

Serving Suggestion

Pro Tips

For an extra layer of flavor, consider adding a squeeze of lime juice before serving. This brightens the dish and complements the creaminess of the curry.

Serving Suggestions

This Creamy Spinach Chickpea Curry can be enjoyed in numerous ways, but serving it over fluffy basmati rice elevates the meal to a new level. The rice absorbs the creamy sauce, making each bite harmonious. If you feel adventurous, try serving it with quinoa for a protein boost or cauliflower rice for a low-carb alternative.

Warm naan is another excellent pairing, perfect for dripping in the curry. You can even make it a complete meal by adding a side of cucumber raita, which balances the spiciness of the curry with its cool, creamy yogurt base.

Make-Ahead and Storage Tips

Preparing this curry in advance is a great way to save time on busy weeknights. The flavors deepen and improve when allowed to sit, making it an excellent candidate for meal prep. Simply cook the curry as instructed, allow it to cool, and then store it in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat until warmed through, or in the microwave in two-minute intervals, stirring in between.

For longer storage, this curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to three months. When ready to eat, allow it to thaw overnight in the fridge and reheat slowly on the stove, adding a splash of water or extra coconut milk if needed to restore its creamy consistency.

Questions About Recipes

→ Can I use frozen spinach instead?

Yes, frozen spinach works well; just ensure it’s fully thawed and drained before adding.

→ Is this curry spicy?

The spice level is mild, but you can add chili flakes for extra heat if desired.

→ How long does this curry last in the fridge?

It can be stored in the fridge for up to 4 days in an airtight container.

→ Can I make this curry vegan?

This recipe is already vegan-friendly, using coconut milk for creaminess!