Easy Chickpea Spinach Curry
This easy Chickpea Spinach Curry is brimming with vibrant flavors and a variety of textures that come together to produce a comforting dish.
Key Ingredients
Plant-based curries are a great way to get in plenty of veg while also using up lots of pantry staples. A tin of beans, coconut milk, spices, and some stock along with fresh vegetables will go a long way towards making you a delicious meal that doesn’t cost the earth.
- Tinned chickpeas/garbanzo beans – these legumes contribute their own mild flavor, while also readily absorbing the flavors of the spices and aromatics they’re cooked with.
- Baby spinach – adds a touch of bitterness that’s balanced by the other ingredients. Be sure to use fresh spinach, as the frozen variety will result in a watery curry.
- Pumpkin – helps to bulk up the veg content while also adding sweetness and a different texture.
- Red onion – has a sharper bite compared to yellow onions, which adds depth and complexity to the overall flavor profile.
- Olive oil – adds a subtle richness to the onions as they cook.
- Coconut milk – full-fat coconut milk is best but light coconut milk is fine too if you’d prefer that.
- Vegetable stock – helps to thin the dish a little but also contributes sweetness.
- Rose Harissa – This is optional but it adds a very mild spice and a small amount of heat to the dish. See the substitutions section if you don’t have rose harissa.
- Garam masala, ground cumin, ground cinnamon, ground coriander, ground turmeric – a warming blend of spices that add a unique, aromatic warmth plus a touch of sweetness and citrus notes.
- Fresh ginger – adds a bright, peppery kick and a touch of heat.
- Garlic – adds pungency and a deeper more complex flavor essential in many curries.
- Maple syrup or Honey – Only a little bit is needed as it’s simply used to balance out the spice, pungency and warmth of the other ingredients.
- Lime juice – lemon juice is also fine if limes are not in season.
- Sea salt and black pepper – to your taste.
Serve topped with fresh coriander/cilantro, chopped cashews and shallots/scallions and pair with any type of rice, cauliflower rice, naan bread, or some crusty sourdough bread.
Substitutions And Variations
Don’t have rose harissa? This can be replaced with the standard harissa in a 1:1 ratio, or with sambal oelek or sriracha. For the last two, I recommend adding in half a tablespoon and tasting first before adding in the other half. The chilli profile between them all is similar but I always err on the side of caution so as not to overpower the dish. That said, rose harissa is a wonderful addition to your spices so it’s worth seeking out the next time you’re shopping. You’ll find it in Middle Eastern and specialty grocers.
Want a richer, creamier spinach and chickpea curry? The coconut milk can be substituted for coconut cream.
Want it spicy? Add red pepper flakes, chilli powder, or some chopped fresh red chillies to your taste.
No baby spinach? You can use other leafy greens like kale or Swiss chard.
How To Make This Chickpea Spinach Curry
This one pot vegan chickpea curry recipe has quickly become one of my favorites for those chilly nights when something wholesome and comforting is needed. It’s delicious enough to serve when you have guests coming over too.
- Heat the olive oil over medium heat. Stir in the chopped red onion, and harissa and cook, stirring occasionally, until the onion softens, about 5-6 minutes.
- Add the fresh ginger and garlic, stir through, and cook until fragrant, about one minute. Next stir in the spices and cook for an additional minute.
- Now add in the cubed pumpkin, chickpeas, coconut milk, vegetable stock, salt and pepper. Bring to a simmer, put the lid on and leave simmering for 20-25 minutes, stirring occasionally so nothing sticks to the pan.
- Remove the lid and continue simmering for another 5-10 minutes or until the curry has thickened slightly and the pumpkin is tender. While the curry simmers, if it looks like it’s getting too thick/too much of the liquid is evaporating, add ¼-½ cup more vegetable stock.
- Stir in the baby spinach and allow it to wilt (about 2-3 minutes) then stir through the cilantro/coriander and 2 tablespoons of the lime juice. Taste then add more lime juice and additional salt if either are needed.
- Sprinkle over the chopped cashews, shallots/scallions, and extra chopped cilantro/coriander.
This curry is delicious served as is, but goes perfectly with a side of rice, quinoa or bread and extra lime wedges if desired.
Hints And Tips For Success
Have everything prepped and ready to go before you start! There are quite a few ingredients in this recipe so being prepared will ensure making it is a breeze.
If you like to meal prep, this chickpea spinach curry is perfect for you! It’s suitable for making in a double batch and freezing so you can have homemade ready meals on hand anytime you need them.
Before adding any more spice to this recipe taste and adjust as you go. The heat in harissa can build with each bite.
Storing And Freezing
Store in an airtight container in the refrigerator for up to one week. You’ll find the flavors meld together more and it will get more delicious by the day!
To freeze, let the curry cool completely to room temperature then add one serving to individual containers for easy reheating. To reheat, remove from the freezer the day before and leave to defrost in the fridge. Warm through in the oven, on the stovetop or microwave and serve.
Chickpea Spinach Curry FAQs
Absolutely! Soak dried chickpeas in water with a squeeze of lemon juice overnight, then rinse well in the morning. Add to a large pot filled with cold water, bring to a boil and cook them until tender – usually 45 minutes to 1 hour. Strain and add to the recipe following the steps in the recipe card.
To keep this vegan you could use water instead, however, vegetable stock adds more depth of flavor. If you’re not after a fully vegan or vegetarian meal then chicken stock is also a good substitute. Homemade is always best! Try my Instant Pot Chicken Stock for a quick and easy version.
A runny curry can be the result of adding in a watery pumpkin (Jarrahdale for example) or adding in too much liquid. To address this, simply leave the curry simmering a little longer so that the liquid reduces and thickens.
More Main Recipes
- Spanakorizo (Greek Spinach and Rice)
- Air Fryer Chicken Cutlets
- Sheet Pan Bibimbap
- Taco Bowl Recipe
- Vegan White Bean Chili
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Easy Chickpea Spinach Curry
Equipment
- 1 French Sauté Pan
Ingredients
- 2 tbsp olive oil
- 1 large red onion, diced
- 2 cans chickpeas/garbanzo beans
- 2 cups butternut pumpkin, cubed (see note 1)
- 2 cups baby spinach, tightly packed
- 1 can coconut milk, full fat
- ½ cup vegetable stock, plus a little extra if needed
- 2 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 1.5 tbsp rose harissa
- 1 tbsp maple syrup (honey is also fine)
- 1.5 tsp garam masala
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp turmeric
- 1.5 tsp sea salt
- Ground black pepper, to your taste (I used ~¼ of a teaspoon)
- ¾ cup cilantro/coriander, finely chopped
- 3 tbsp fresh lime juice
- 2-3 shallots/scallions, thinly sliced
- ¼ cup roasted cashews, roughly chopped
Instructions
- Heat the olive oil in a large, shallow casserole dish (or sauté pan), for which you have a lid, over medium heat. Add in the chopped red onion, and harissa and cook, stirring occasionally, until the onion softens, about 5-6 minutes.
- Add the fresh ginger and garlic, stir through, and cook until fragrant, about one minute.
- Next stir in the spices (garam masala, cumin, coriander, cinnamon and turmeric) and cook for an additional minute.
- Add in the cubed pumpkin, chickpeas, coconut milk, vegetable stock and the salt. Bring to a simmer, put the lid on the pot and leave simmering for 20-25 minutes, stirring occasionally so nothing sticks to the pan.
- Remove the lid and continue simmering for another 5 minutes or until the curry has thickened slightly and the pumpkin is tender.
- Stir in the baby spinach and allow it to wilt (about 2 minutes) then stir through the cilantro/coriander and 2 tablespoons of the lime juice. Taste and add more lime juice and additional salt if either is needed.
- Sprinkle over the chopped cashews, shallots, extra chopped cilantro and serve with lime wedges and a side of rice, quinoa or bread if desired.