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Chickpea & Spinach Curry

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Creamy, comforting, and bursting with warm spices, this Chickpea & Spinach Curry is a plant-based powerhouse perfect for busy nights. Chickpeas simmered in a silky tomato-coconut milk sauce with garlic, ginger, and bold curry flavors—this dish is both cozy and nutrient-rich. Pair it with rice or naan, or go low-carb with cauliflower rice.

Ingredients

Scale

1 tbsp coconut oil or olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

½ tsp ground cumin

½ tsp turmeric

¼ tsp chili flakes (optional)

1 (15 oz) can chickpeas, drained and rinsed

1 (14 oz) can diced tomatoes

1 (14 oz) can coconut milk (full-fat for creaminess)

3 cups fresh spinach (or 1½ cups frozen)

Salt & pepper, to taste

Fresh cilantro, for garnish

Cooked basmati rice, naan, or cauliflower rice, to serve

Instructions

Heat oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft.

Add garlic and ginger, cook for 1 minute until fragrant.

Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 30 seconds.

Add chickpeas, diced tomatoes, and coconut milk. Stir to combine.

Bring to a gentle simmer and cook for 10–12 minutes, allowing flavors to develop.

Stir in spinach and cook until wilted (2–3 minutes).

Season with salt and pepper. Garnish with cilantro and serve hot.

Nutrition

Find it online: https://thecomfortspoon.com/chickpea-spinach-curry/