This easy, one pot chickpea and spinach curry is packed full of flavour for a great, no fuss weeknight dinner. Inspired by Indian cuisine, this coconut milk curry is quick to make and also perfect for meal prep.
This recipe was originally published in Feb 2018 and has been updated with a improved recipe and photos.
Making a curry can sometimes seem like a huge task, a tonne of spices and lots of washing up at the end, so I wanted to make a version super easy with as few ingredients as possible.
This is a very easy, simple and quick recipe, that even if you have zero experience in the kitchen, you will be able to dish this up in no time at all! This made from scratch curry is perfect for an easy weeknight dinner.
Quick and easy: Simple to prep and cook, this curry is ready to serve in around 30 minutes so it's a great option for a family dinner. It's a one pot dinner too, so you won't have a stack of washing up to do after eating!
Great for meal prep: I often make a double batch of this! It keeps well in the fridge and is freezer friendly.
Budget friendly: This curry doesn't have a long list of ingredients, so you can enjoy a tasty curry without having to spend a fortune on spices!
Dietary info: This spinach and chickpea curry is gluten free, dairy free and vegan.
Ingredients
Coconut milk: For best results use a full fat coconut milk for a rich and creamy curry. You can use light, but the curry will be thinner.
Vegetables: Red onion, garlic, scotch bonnet pepper and baby spinach.
Spices: Turmeric, curry powder, cinnamon stick and star anise.
Canned chickpeas
Lime juice: A little fresh lime juice helps to balance the sweetness from the cinnamon.
How to make Chickpea and Spinach Curry
Be sure to scroll down for the full recipe!
Stir the turmeric into the coconut milk (photo 1).
Cook down the onions, chilli pepper and garlic (photo 2).
Pour in the coconut milk and add spices (photo 3).
Stir in the chickpeas and spinach (photo 4).
Serving Suggestions
This chickpea spinach curry is perfect to serve with white rice and a naan bread on the side for a delicious Indian feast. You can also try serving it with some of these favorite recipes:
I like to mix in a little cornstarch to the curry to thicken the sauce. Arrowroot will also work well. Use a full fat coconut milk (or even a coconut cream) for a thicker curry, rather than light.
How spicy is this curry?
This recipe uses a Scotch Bonnet pepper. It has a kick to it, but isn't overly hot at all and totally family friendly. If you are particularly sensitive to heat, you can leave it out and still enjoy a flavorful curry. Likewise, add in another one if you like things on the spicy side!
Storage and Reheating
This chickpea and spinach curry is a great option for meal prep, leftovers keep well and are easily reheated. This recipe makes four servings, but you can easily double it to make a bigger batch.
Refrigerated: Once cooled, transfer the curry to an air tight container and it will keep well in the fridge for 4 to 5 days.
Freeze: Freeze cooled curry for up to 3 months. Thaw it at room temperature or in the fridge before reheating.
Reheating: Warm through any leftovers on a pot on the stovetop to serve. It can also be reheated in the microwave for a few minutes, so it's great for work lunches!
Recipe Notes and Tips
Drain and rinse the chickpeas well before adding them to the curry to improve the texture and flavor.
If you don't have fresh spinach, you can use a block of frozen in a pinch. Just add it straight to the pot at the end of cooking.
Try adding in other veggies. Soften them in the pot with the onions. Carrots and bell peppers work great.
If making this recipe for meal prep. the the curry cool before storing.
This chickpea and spinach curry is a great healthy family dinner that even picky kids and toddlers will love! So quick and simple to make in one pot, it's a great go to for a meat free meal. Packed full of goodness, this flavorful curry deserves a place on your weekly meal plan!
This easy, one pot chickpea & spinach curry is packed full of flavour for a great, no fuss weeknight dinner. Inspired by Indian cuisine, this healthy vegan curry is quick to make and also perfect for meal prep.
1tablespooncornstarch mixed with 1 tablespoon of water
1star anise*optional, but I like it!
½cinnamon stick
28ozcanned chickpeas(1 large can) drained and rinsed.
10.5ozspinach leaves(1 bag)
juice ½ lime
Instructions
Stir the turmeric into the coconut milk and leave to one side.
Heat the oil on a medium heat in a saucepan. Add in the sliced onion. Cook for 5-10 minutes, stirring occasionally, until the onions have softened.
Once hot add the chilli, garlic, curry powder and salt and pepper. Stir for a few minutes to release the aromas.
Add in the coconut milk and cornstarch mixed with water and bring to a boil. add in the cinnamon and star anise. Simmer for 5 minutes. Remove the cinnamon stick and star anise.
Add in the chickpeas and handfuls of the spinach and stir into the curry until wilted. Stir in the lime juice.
Serve with rice and naan.
Notes
Drain and rinse the chickpeas well before adding them to the curry to improve the texture and flavor.
If you don't have fresh spinach, you can use a block of frozen in a pinch. Just add it straight to the pot at the end of cooking.
Try adding in other veggies. Soften them in the pot with the onions. Carrots and bell peppers work great.
If making this recipe for meal prep. the the curry cool before storing.
The curry can be stored in the fridge for 4-5 days in a sealed container.
Can be frozen for up to 3 months.
Nutritional values are an estimate and are based on one of four servings.
Wonderful dish. Need to add only a small piece of cinnamon and this dish is a hero if coconut milk is thick. Loved it! Added cilantro to the dish in the end to indianise it further. I got compliment from my husband that it tastes like shrimp curry. thanks
Was so looking forward to trying this but was bitterly dissapointed and thankfully didn't add the chickpeas and spinich and ended up throwing the sauce away, sorry but star anise, cinnamon and coconut milk just do not work!
Hi Tania, so sorry that you didn't enjoy this - we have it nearly every week and really like it. It may be worth trying without the star anise as that sometimes that flavor can be quite strong.
I love that this curry uses chickpeas as they are so nutritious and easy to use straight from the can. Super simple instructions too, so thanks for this recipe.
Your eating habits match mine entirely - healthy in the week, with little to no meat and everything at the weekend. We love to create an Indian inspired feast quite often at the weekends, so I think this vegan curry would work equally well for both healthy weekday or as a veggie option on a table of dishes to pick from.
Swathi says
Wonderful dish. Need to add only a small piece of cinnamon and this dish is a hero if coconut milk is thick. Loved it! Added cilantro to the dish in the end to indianise it further. I got compliment from my husband that it tastes like shrimp curry. thanks
Slow The Cook Down says
Hi Swathi, so glad you both enjoyed this dish! Thanks for taking the time to comment 🙂
Tania says
Was so looking forward to trying this but was bitterly dissapointed and thankfully didn't add the chickpeas and spinich and ended up throwing the sauce away, sorry but star anise, cinnamon and coconut milk just do not work!
Slow The Cook Down says
Hi Tania, so sorry that you didn't enjoy this - we have it nearly every week and really like it. It may be worth trying without the star anise as that sometimes that flavor can be quite strong.
Jane Saunders says
I love that this curry uses chickpeas as they are so nutritious and easy to use straight from the can. Super simple instructions too, so thanks for this recipe.
Your eating habits match mine entirely - healthy in the week, with little to no meat and everything at the weekend. We love to create an Indian inspired feast quite often at the weekends, so I think this vegan curry would work equally well for both healthy weekday or as a veggie option on a table of dishes to pick from.
Marlee says
I loooooove curries like this! And I love that this is a light dinner!