Easy Chickpea Spinach Curry

This easy chickpea spinach curry is naturally vegan and ready in 30 minutes. You can make it as thick as you want and serve it with a bowl of basmati rice or naan bread. It tastes amazing either way!

I absolutely love one-pot curries, and I make more than one variation with chickpeas. They taste amazing, plus they have the perfect texture for plant-based curries. Chickpeas are also perfect for increasing your fiber and protein intake.

I particularly love this chickpea and spinach curry (chana palak masala) because it's easy to make with stuff you might already have in the pantry. It's the perfect alternative to expensive takeout.

Another thing that's great about this curry is that you can make it as thick 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. It was piping hot when I took the pictures, but it became thicker after a while.

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.

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 you'll love this chickpea spinach 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 fiber 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.

Ingredients and substitutions

Coconut oil — Coconut oil adds a subtle, natural sweetness to the curry, enhancing the flavors.

You can substitute coconut oil with other cooking oils such as vegetable oil, sunflower oil, or olive oil if desired.

However, keep in mind that the taste might be slightly different with these substitutions.

Onion — Onion provides a base flavor for the curry. You can use any type of onion, such as white, yellow, or red. If you need a substitute, you can use shallots, leeks, or even green onions.

Garlic and fresh ginger — These ingredients add a pungent and spicy touch to the curry.

You can substitute garlic with garlic powder or granulated garlic, although the taste may not be as strong. For ginger, you can use ground ginger, but fresh ginger is recommended for the best flavor.

Spices — I used a mix of curry powder, ground cumin, and garam masala, plus some red chili flakes for heat.

If you prefer to use a curry paste, opt for a mild or medium spice level, such as red or yellow curry paste. Adjust the amount of paste to suit your taste preferences.

Crushed tomatoes — Crushed tomatoes provide a tangy, rich base for the curry. If you don't have crushed tomatoes, you can use canned diced tomatoes, tomato sauce, or even fresh tomatoes that have been chopped and simmered down.

Coconut milk — Coconut milk adds creaminess and a distinctive flavor to the curry. If you prefer a lighter option, you can use light coconut milk or coconut cream diluted with water.

Chickpeas — Canned chickpeas are perfect for convenience, as they are pre-cooked and ready to use. If you'd like to use dried chickpeas, soak them overnight and then cook them according to package instructions before adding them to the curry.

Spinach — Both frozen and fresh spinach work well in this curry recipe. If using fresh spinach, wash and chop it before adding it to the curry. For frozen spinach, thaw and drain it to remove excess moisture, as this can make the curry too watery.

How to make chickpea and spinach curry

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.

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.

Add the tomatoes and coconut milk. Stir in the chickpeas. Turn the heat down to low and simmer for 20 minutes, stirring occasionally.

Add the spinach and simmer for 5 more minutes with a lid on, stirring occasionally. Turn off the heat.

Squeeze a bit of lime juice on top and serve with basmati rice or naan, topped with fresh coriander if you like.

Leftovers and storage

• Once your chickpea spinach curry has cooled down, transfer it to an airtight container and pop it in the fridge. It'll keep happily for up to 4-5 days, so you can savor the flavors all week long!
• When you're ready to enjoy your curry again, simply reheat it in a saucepan over low heat, stirring occasionally to ensure it heats evenly. If the curry seems too thick, feel free to add a splash of water or coconut milk to loosen it up.
• Got leftovers? No worries! Pour your chickpea spinach curry into a freezer-safe container or a ziplock bag, leaving a little room for expansion. Label it with the date and tuck it into your freezer. When a curry craving strikes, just thaw it in the fridge overnight, then follow the reheating tips above for a cozy, flavorful dinner in a snap!

Recipe notes and tips

• 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, bell peppers, zucchini, butternut squash and sweet potato.
• 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.

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. 

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

White Bean Curry Recipe

Easy Lentil and Chickpea Curry

Peanut Butter Curry

Easy Vegan Black Bean Curry

Cauliflower and Chickpea Curry

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