30-Minute Vegan Chickpea and Spinach Curry

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A super flavourful dish, this vegan chickpea and spinach curry is ready in 30 minutes. You can make it as creamy as you want and serve it with a bowl of basmati rice or naan bread. It tastes amazing either way!

A bowl of chickpea and spinach curry with basmati rice

I absolutely love one-pot curries, and I make more than one variation with chickpeas, not just because I love the way they taste, but also because their texture is fantastic for vegan curries.

I particularly love this vegan chickpeas and spinach curry because it’s easy to make with stuff you might already have in the pantry. It’s also low in calories at just 239 calories per serving, so you can have a wonderful vegan Indian treat without the guilt.

Another thing that’s great about this curry is that you can make it as creamy as you want by adjusting the simmering times — sometimes I like my curries a bit thicker, and sometimes not, so you can make it just as you want it.

Keep in mind, however, that the curry will thicken more naturally as it cools down (in the pictures I took it was piping hot, but it became thicker after a while).

A bowl of chickpea and spinach curry with basmati rice

This vegan chickpea curry is also super easy to adapt so you can use other greens depending on what you might have in the fridge. 

Why should you make this curry:

  • It’s a super easy, one-pot recipe, so the washing up is minimal, which is always a bonus.
  • It’s super healthy, as it’s packed with protein and fibre from the chickpeas and spinach.
  • It only takes 30 minutes to make, so you can have dinner on the table quickly on those busy nights.
  • It’s low calorie at 239 per serving, and it has only 15 grams of fat. 
  • It’s a vegan recipe, which works great whether you’re vegan or just trying to reduce the amount of dairy and meat you eat.
A bowl of chickpea and spinach curry with basmati rice

What do you need for this recipe?

How do you make it?

  1. In a large pan or pot, heat the coconut oil and add the diced onion. Cook for 5-6 minutes on medium heat, stirring often, until the onion is slightly golden, but not burnt. 
  2. Stir in the garlic and ginger and cook for another minute until fragrant. Add the curry powder, cumin, chili flakes, garam masala, salt, and pepper and stir well.
  3. Add the tomatoes and coconut milk. Stir in the chickpeas. Turn the heat down to low and simmer for 20 minutes, stirring occasionally. 
  4. Add the spinach and simmer for 5 more minutes with a lid on, stirring occasionally. Turn off the heat.
  5. Sprinkle with lime juice and serve with basmati rice or naan.

Tips for making the best vegan chickpea curry

  • The spices and the amounts used in this recipe are merely guidelines — don’t be afraid to experiment with quantities and add other spices such as turmeric or ground coriander if you prefer. This is really a curry that you can make your own.
  • Garam masala always works well if you don’t have lots of Indian spices on hand — just use more of it instead of the spices you’re missing.
  • You can add lots of other veggies to this curry, with ideas including mushrooms, red or green peppers, and even courgettes or aubergine. 
  • The spinach can be fresh, frozen, or tinned. All of them work really well for this curry. You can also replace it with any other greens you may have in the fridge, with collard greens and kale being great options. 
  • If you don’t have coconut milk, you can use coconut cream instead, but make sure you add some extra water to make up for it. 
  • If you want the curry more watery, simmer for just 15 minutes instead of 20.
A bowl of chickpea and spinach curry with basmati rice up close

What to serve with this vegan chickpea and spinach curry?

This curry goes well with basmati rice or naan bread, but I also like to eat it as is, with just some lime juice on top. I also cheat on busy days and serve with microwavable rice, preferably the type that already has lime and coriander in it. 

Can you freeze the curry?

You can freeze this chickpea curry to have a ready meal for those nights you don’t feel like cooking. To freeze it, place the curry in a freezer-friendly container after allowing it to cool completely. The curry will keep in the freezer for up to 3 months. 

If you enjoyed this chickpea spinach curry recipe, have a look at some of my other Indian curry recipes:

Aubergine and Red Lentil Curry

Red Lentil Coconut Dahl with Spicy Paneer

Instant Pot Cauliflower and Cashew Curry

Palak Paneer Makhani

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Yield: 8

30-Minute Vegan Chickpeas and Spinach Curry

A bowl of chickpea and spinach curry with basmati rice

A super flavourful dish, this vegan chickpeas and spinach curry is ready in 30 minutes. You can make it as creamy as you want and serve it with a bowl of basmati rice or naan bread. It tastes amazing either way!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp coconut oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 small knob fresh ginger, grated
  • 1 tbsp medium hot curry powder
  • 1 tsp cumin
  • 1/4 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 400 ml (14 oz) full-fat coconut milk
  • 400 g (14 oz) chopped tomatoes
  • 400 g (14 oz) chickpeas, rinsed
  • 200 g (7 oz) spinach leaves
  • 1 lime, juice of

Instructions

    1. In a large pan or pot, heat the coconut oil and add the diced onion. Cook for 5-6 minutes on medium heat, stirring often, until the onion is slightly golden, but not burnt.
    2. Stir in the garlic and ginger and cook for another minute until fragrant. Add the curry powder, cumin, chili flakes, garam masala, salt, and pepper and stir well.
    3. Add the tomatoes and coconut milk. Stir in the chickpeas. Turn the heat down to low and simmer for 20 minutes, stirring occasionally.
    4. Add the spinach and simmer for 5 more minutes with a lid on, stirring occasionally. Turn off the heat.
    5. Sprinkle with lime juice and serve with basmati rice or naan.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 323mgCarbohydrates: 21gFiber: 6gSugar: 5gProtein: 7g

Nutritional information is an estimate provided by an online nutrition calculator.

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