This vegan curry with chickpeas and spinach is a flavorful, comforting dish that’s perfect for any night of the week. Packed with spices, rich coconut milk, and protein-filled chickpeas, it’s both satisfying and nutritious. Plus, with simple ingredients and easy steps, you’ll have a delicious homemade curry ready in no time.
Whether you’re meal prepping for the week or cooking for a crowd, this curry is versatile and adaptable to your taste. You can adjust the heat, add more veggies, or make it extra creamy depending on your preferences. Best of all, it’s naturally dairy-free and gluten-free, making it a dish everyone can enjoy!
Don’t forget a scoop of fluffy jasmine rice to soak up every last drop of the luscious sauce! (And, if you’re looking for another delicious chickpea recipe, don’t forget to try this vegan chickpea stew with tomatoes.)
Why You’ll Love This Vegan Chickpea Curry Recipe
This chickpea and spinach curry is a must-try for its rich flavors, easy prep, and wholesome ingredients. The blend of creamy coconut milk, warm spices, and hearty chickpeas creates a satisfying dish that’s both comforting and nutritious. Plus, it’s super versatile, making it perfect for quick weeknight dinners or meal prep!
- Easy to Make. With simple ingredients and minimal prep, this curry comes together quickly. It’s perfect for those busy weeknights when you need a healthy, comforting meal without a lot of effort.
- Packed with Flavor. This curry is full of rich, bold flavors from the spices in the curry powder to the creaminess of coconut milk. Every bite is a delicious balance of warmth, spice, and sweetness that’s sure to satisfy.
- Great for Meal Prep. This dish stores beautifully! Make a big batch, and you’ve got lunch or dinner ready for the next few days. It also freezes well, so you can always have some on hand.
- Naturally Dairy-Free and Gluten-Free. Since it’s made with coconut milk and whole ingredients, this curry is naturally dairy-free, eggless, and gluten-free. On top of that, it’s nut-free, seed-free, soy-free, and even sugar-free. It’s perfect for those with dietary restrictions, but everyone will love it!
- Affordable. Indian chickpea curry will cost considerably more when dining at a restaurant, while adding up to a much smaller portion, too. Using primarily pantry staples makes this homemade approach a smart way to stretch your food budget.
Key Ingredients and Substitutions
Creating a delicious vegan chickpea and spinach curry starts with the right combination of flavorful ingredients. Each component adds something unique, from the rich creaminess of coconut milk to the warm spices in curry powder. If you’re missing something, don’t worry—there are plenty of easy substitutions to keep your dish just as tasty!
- Curry Powder – The backbone of the dish, providing a blend of spices like turmeric, cumin, and coriander, which create a deep, complex flavor. It adds a gentle kick of heat and warmth, perfect for balancing out the richness of the coconut milk and the heartiness of the chickpeas. Adjust the amount to your spice preference—start with less and add more as needed. Use garam masala for a similar spice profile, or a combination of cumin, coriander, and paprika if you don’t have curry powder.
- Crushed Tomatoes – Bring acidity that brightens the dish, cutting through the richness of the coconut milk. Tomatoes also give the curry body and texture, making the sauce more substantial. If you prefer a smoother texture, blend the tomatoes before adding them to the curry. Use fresh diced tomatoes or tomato paste thinned with water if crushed tomatoes aren’t available.
- Full-Fat Coconut Milk – Adds a luxurious creaminess, making the curry smooth and rich without using dairy. The sweetness and richness of the coconut milk help mellow the heat and strong spices, balancing the overall flavor. Shake the can well before opening to mix the cream and liquid evenly. Use lite coconut milk for a lighter option or cashew cream for a dairy-free alternative that still adds richness.
- Chickpeas – Everyone’s favorite legume, chickpeas are an ideal protein source in this vegetarian curry. They give the curry a protein boost and a satisfying texture, making it a hearty, filling dish. Their mild taste allows them to soak up the spices and flavors of the curry, enhancing every bite. For added texture, lightly mash some of the chickpeas once they’re in the curry. Use cannellini beans or butter beans if you prefer a different legume.
- Baby Spinach – Adds plenty of vitamins and minerals, making the curry more nutritious. The mild flavor doesn’t overpower the curry, while the vibrant green leaves add a pop of color. Stir in the spinach just before serving to keep its color bright and fresh. Swap in kale or Swiss chard for a slightly heartier green, but note they may need a little more cooking time.
Find the full ingredients and quantities in the recipe card at the bottom of this post.
Craft Your Own Yellow Curry Powder
Yellow Madras curry powder is a British creation with a flavorful spice blend and just the right amount of kick. It’s perfect for those new to curry, especially since you can make your own version and easily control the heat by adjusting the chilies. Plus, it only takes a few extra minutes, and the payoff is amazing with bold, fresh flavor!
Making a big batch ensures you always have some on hand for quick meals. Simply toast the whole seeds in a dry skillet for 2-4 minutes until they smell fragrant, then let them cool for 10 minutes. After that, blend them with the ground spices until everything is finely powdered. Store your homemade curry powder in an airtight container, keeping it in a cool, dark place for freshness.
Here’s what you’ll need:
- ¼ cup whole coriander seeds
- 2 tablespoons whole cumin seeds
- 2 tablespoons whole fenugreek seeds
- 2 tablespoons whole mustard seeds
- 20 whole green cardamom pods
- 2 teaspoons whole black peppercorns
- 6-12 dried Kashmiri chilies or 2-4 teaspoons ground cayenne pepper
This homemade blend adds deep flavor to any dish and lets you control the spice to your liking!
How To Make Vegan Chickpea Curry
Making curry with chickpeas and spinach is a simple and rewarding process that brings vibrant flavors to your table. This recipe combines hearty chickpeas and fresh spinach in a creamy coconut sauce, creating a dish that’s both nutritious and satisfying. Follow these easy steps to whip up a delicious vegan curry that everyone will love!
Step 1: Cook the Rice – In a medium saucepan, combine the jasmine rice and 2 cups of water. Bring to a boil, cover, then reduce the heat to low. Let it cook for about 12 minutes until the rice is tender and the water is absorbed.
Step 2: Sauté the Onion – Preheat a large pan over medium heat. Finely chop the onion and add it to the pan with oil, stirring occasionally. Let it cook for about 5 minutes while you mince the garlic and halve the cherry tomatoes.
Then, Step 3: Add the Spices and Vegetables – Stir in the garlic, cherry tomatoes, corn, and all the spices (garlic powder, curry powder, cumin, ginger, cinnamon, chili powder, coriander, and salt). Cook for 1 minute, then add the crushed tomatoes, coconut milk, and chickpeas.
Step 4: Simmer the Curry – Bring the curry to a boil, then reduce to a simmer. Let it cook uncovered for a few minutes, stirring occasionally. In the last minute, stir in the baby spinach until wilted. Serve the curry over the jasmine rice and enjoy!
Tips and Tricks For Customizing Your Curry
Whether dealing with a picky eater or a limited pantry, you still have plenty of options for creating your very own custom curry masterpiece. Here are some of our favorite tips for boosting your veggie curry to the next level:
- Increase the Protein – Double up on the chickpeas, or add diced tofu, marinated tempeh, or savory seitan to hit your ideal macros.
- Go Green – Palak chana is a popular variation on curried chickpeas and spinach, putting a mega-dose of leafy greens on your plate instead of other vegetables. Triple or quadruple the spinach, or add a blend that could include arugula, mustard greens, chopped kale, shredded collards, and other salad greens.
- Taste the Rainbow – Try a green or red Thai curry paste instead of curry powder to create one-of-a-kind fusion cuisine. Read labels carefully though; some use shrimp paste, oyster sauce and/or fish sauce.
- Use Frozen Assets – Instead of frozen corn, swap in frozen peas, green beans, broccoli florets, or a vegetable blend for a little bit of everything.
- Get Fresh – Cherry tomatoes are delightful little bites of summer, but you can eat seasonally without sacrificing quality. Fresh diced zucchini, eggplant, sweet potato, cauliflower florets, or chopped mushrooms are great options to consider. (If mushrooms are your favorite, check out our list of 30+ amazing mushroom recipes!)
FAQs
This is an ideal meal for preparing in advance or packing for lunch because it keeps and reheats beautifully! Store the rice and curry separately in airtight containers in the fridge for 5 – 7 days. Warm in the microwave for 1 – 2 minutes when ready to serve.
It’s always a good idea to stock up on pantry staples for the future, but if you need curry in a hurry and have a limited spice rack, don’t panic. Replace the cumin, ginger, cinnamon, chili powder, and coriander with an additional 2 tablespoons of curry powder, making 3 tablespoons of curry powder in all. It won’t be nearly as complex and nuanced, but it will still taste great.
Any long grain white rice, particularly basmati, would be a perfect substitute that cooks at exactly the same rate. If you’d like to switch things up with different whole grains, consider quinoa, millet, teff, fonio, farro, or bulgur instead.
Yes, you can freeze chickpea and spinach curry easily! Just let it cool, then portion it into airtight containers or freezer bags, leaving a little space for expansion. Label it with the date and freeze it flat to save room. The curry will stay fresh for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight or use the microwave to defrost, then reheat until it’s hot and delicious!
More Curry-licious Recipes To Try Next
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Easy Chickpea and Spinach Curry
Ingredients
- 1 cup jasmine rice
- 1 small yellow onion
- 1½ tablespoon vegetable oil
- 3 large cloves garlic
- 1 cup cherry or grape tomatoes
- 1 cup frozen corn
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon optional
- 1 teaspoon chili powder
- 1¾ teaspoons ground coriander
- ¾ cup canned crushed tomatoes
- 1 15-ounce can full-fat coconut milk
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups baby spinach
Instructions
- In a medium saucepan, add the jasmine rice and 2 cups of water. Bring to a boil, covered, thenimmediately reduce the heat to low and cook until the rice is tender and the water has evaporated (around 12 minutes).
- Preheat a large pan on medium heat, then finely chop the onion. Add the onion and oil to the pan, stir, and let it cook for 5 minutes, stirring periodically. Meanwhile, mince the garlic and halve the cherry tomatoes.
- Add the garlic, cherry tomatoes, corn, garlic powder, salt, curry powder, cumin, ground ginger, cinnamon, if using, chili powder, and coriander to the pan. Stir and cook for 1 minute, then add the crushed tomatoes, coconut milk, and chickpeas.
- Stir the curry and bring it to a boil, covered, then lower the heat to a simmer, uncovered, for another fewminutes. During the last minute, stir in the baby spinach to wilt. Serve with the jasmine rice.
Notes
- Storage Tips: Store the rice and curry separately in airtight containers in the fridge for 5 – 7 days. Warm in the microwave for 1 – 2 minutes when ready to serve.
- Spice Swaps: Replace the cumin, ginger, cinnamon, chili powder, and coriander with an additional 2 tablespoons of curry powder, making 3 tablespoons of curry powder in all. It won’t be nearly as complex and nuanced, but it will still taste great.
Nutrition
“A solid 10! I tried to find something wrong with it, but it was absolutely perfect. My daughter is 8 (and brutally honest) and she loved it too!“
-Sarah Hudson
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