Creamy Spinach Chickpea Curry

Name: Creamy Spinach Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon turmeric; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups fresh spinach, chopped; 1 can (13.5 oz) coconut milk; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Creamy Spinach Chickpea Curry because it brings a delicious and nutritious meal to the table in no time. The combination of spinach and chickpeas creates such a satisfying dish, and the creamy sauce ties everything together beautifully. With just a handful of spices and ingredients, this recipe is perfect for a quick weeknight dinner or a cozy gathering with friends. Plus, it’s vegan-friendly, making it a hit among all dietary preferences!

Created by

Skylar Jennings

Last updated on 2026-01-18T02:37:16.469Z

When I first made Creamy Spinach Chickpea Curry, I was amazed at how a few simple ingredients could create such rich flavors. I began with sautéing onions and garlic, which adds depth right from the start. I recommend using fresh spinach for a vibrant color and to pack in extra nutrients. This dish not only tastes incredible but is also a healthy alternative to heavier curries!

What sets this recipe apart is the coconut milk, which gives it a wonderful creaminess without dairy. I also love adding a pinch of nutmeg for warmth and a hint of spice. Don't be afraid to experiment with additional vegetables; they can elevate the dish even more!

        Why You Will Love This Recipe
        Creamy texture that pleases the palate
Healthy spinach packed with vitamins
Quick and easy for busy weeknights

      

Ingredient Insights

The star ingredients in this Creamy Spinach Chickpea Curry are undoubtedly the fresh spinach and chickpeas. Spinach provides not only an earthy flavor but also a boost of essential vitamins like A, C, and K. When shopping for spinach, opt for vibrant, crisp leaves. If fresh spinach is unavailable, you can use frozen spinach—just make sure to thaw and drain it thoroughly to avoid excess water in the curry.

Chickpeas not only add protein and fiber to this dish, but they also hold a subtle nutty flavor that complements the creaminess of the coconut milk. Canned chickpeas are a great time-saver, but if you want to use dried ones, be sure to soak and cook them until tender beforehand. The balance of these ingredients creates a dish that feels indulgent yet healthy.

Cooking Techniques

Sautéing the onions, garlic, and ginger is crucial for developing the flavor base of the curry. Make sure to cook the onions until they are translucent, as this indicates they have sufficiently softened and are ready to meld with the spices. I recommend keeping the heat at medium to avoid burning the garlic, which can turn bitter and ruin the dish.

When adding the spices, gently stir them into the mixture for about 2 minutes. This technique, known as 'blooming,' enhances their flavor and aroma. If the spices start to stick to the pan, add a splash of water or coconut milk to deglaze it, ensuring nothing is left behind for maximum flavor extraction.

Ingredients

For the curry

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

Enjoy your creamy and delicious dish!

Instructions

Sauté the Aromatics

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

Add Spices

Sprinkle in the cumin, coriander, and turmeric. Stir the spices into the onion and garlic mixture, cooking for 2 minutes to bloom the flavors.

Incorporate Chickpeas and Spinach

Add the drained chickpeas and chopped spinach to the skillet. Stir everything together and cook until the spinach wilts, about 3-4 minutes.

Pour in Coconut Milk

Pour the coconut milk into the skillet and stir well. Bring the mixture to a simmer and let it cook for 5-7 minutes. Season with salt and pepper to taste.

Serve

Remove from heat and serve your creamy spinach chickpea curry warm, with rice or naan.

Enjoy your meal!

Pro Tips

For an extra kick, consider adding a teaspoon of chili powder or some fresh chili peppers for heat. You can also substitute the coconut milk with cashew cream for a different flavor profile.

Serving Suggestions

This creamy spinach chickpea curry pairs beautifully with basmati rice, which allows you to soak up the luscious sauce. Alternatively, serve it with warm naan or pita to create a delightful dipping experience. For an extra touch, sprinkle some fresh cilantro or a squeeze of lime juice over the top before serving to elevate the dish.

If you're planning to entertain, consider preparing this curry as part of a larger spread with other Indian-inspired dishes like vegetable samosas or a tangy cucumber raita. The variety will surely impress your guests while providing a fulfilling meal that caters to various diets.

Storage and Reheating Tips

Leftover creamy spinach chickpea curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day. If you wish to freeze it, ensure it cools completely before transferring to a freezer-safe container; it can last up to 3 months in the freezer.

To reheat, gently warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or coconut milk to achieve the desired creamy consistency, especially if it thickens during storage. Avoid microwaving for long periods to prevent uneven heating.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, you can prepare the curry ahead. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

→ What can I substitute for coconut milk?

You can use almond milk or cashew cream for a lighter option, but it may result in slightly different textures.

→ Can I add other vegetables to the curry?

Absolutely! Bell peppers, zucchini, or carrots work well. Just ensure they cook down sufficiently for tenderness.

→ Is this recipe gluten-free?

Yes, this curry is naturally gluten-free. Just make sure to serve it with gluten-free naan or rice.