Delicious Chickpea Spinach Curry in Just 30 Minutes
This Chickpea Spinach Curry is a quick and easy dinner idea that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to a rich, flavorful curry every time. The warm, fragrant spices and tender chickpeas make this dish cozy and comforting. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Classic Kale Salad Recipe Easy Homemade Lemon Dressing for Crisp Fresh Side Dish and Delicious Thai Coconut Curry Cabbage Rolls for Cozy Nights.
Why This Delicious Chickpea Spinach Curry in Just 30 Minutes Is Pure Comfort
- It's ready in just 30 minutes for busy weeknights.
- The rich, fragrant spices make this dish incredibly flavorful.
- It's a great way to use up canned chickpeas and frozen spinach.
- Leftovers reheat well, making it perfect for meal prep.
What You'll Need for Delicious Chickpea Spinach Curry in Just 30 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans chickpeas
- 1 bag frozen spinach
- 1 onion
- 2 cloves garlic
- 1 can coconut milk
- 2 tbsp curry powder
- curry powder
- garam masala
- turmeric
- salt
- pepper
- Optional: naan bread
- Optional: fresh cilantro
- Optional: plain yogurt
đź“ť Ingredient Notes
- chickpeas: Drained and rinsed.
- spinach: Thawed and drained.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chickpeas and curry in one pot. → See on Amazon
- Immersion Blender — Makes it easy to blend the curry right in the pot for a smooth, creamy texture. → See on Amazon
How to Make Delicious Chickpea Spinach Curry in Just 30 Minutes
- Sauté onions and garlic: Heat oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until softened.
- Add spices: Stir in curry powder, turmeric, and garam masala. Cook for 1 minute.
- Add chickpeas and coconut milk: Add drained and rinsed chickpeas and a can of coconut milk. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 15 minutes.
- Add spinach: Stir in thawed and drained frozen spinach. Cook until wilted.
- Blend (optional): Use an immersion blender to blend the curry until smooth.
- Season and serve: Stir in salt and pepper to taste. Serve hot with naan bread and a dollop of plain yogurt.
Cook's Tips for Perfect Delicious Chickpea Spinach Curry in Just 30 Minutes
- Common mistake and fix: Don't overcook the chickpeas. They can become mushy and lose their texture. To prevent this, cook them for no more than 15 minutes after adding the coconut milk.
- Substitution tip: You can substitute the chickpeas with canned kidney beans or black beans for a different flavor profile.
- Make-ahead tip: This curry freezes well. Prepare it ahead of time and freeze it in individual portions for an easy meal on busy nights.
Storing & Reheating Delicious Chickpea Spinach Curry in Just 30 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This dish can be made ahead of time and reheated when ready to serve.
Freezing Delicious Chickpea Spinach Curry in Just 30 Minutes
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother curry, blend half of the chickpeas before adding them to the pot.
- Best substitution: You can substitute the coconut milk with chicken or vegetable broth for a lighter curry.
- Make-ahead: Prepare the curry up to the point of adding the spinach, then refrigerate or freeze. Thaw if frozen, then reheat and add the spinach before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the curry becomes too thick, thin it out with a little water or additional coconut milk.
Want to level up this recipe?
High-quality curry powder — Using a good-quality curry powder is key to a flavorful curry. It pays for itself by enhancing the taste of your dish and reducing the need for takeout. → Check price on Amazon
Delicious Chickpea Spinach Curry in Just 30 Minutes
Ingredients
Main Ingredients
- 2 cans chickpeas
- 1 bag frozen spinach
- 1 onion
- 2 cloves garlic
- 1 can coconut milk
- 2 tbsp curry powder
Seasonings
- curry powder
- garam masala
- turmeric
- salt
- pepper
Optional Toppings
- naan bread
- fresh cilantro
- plain yogurt
Instructions
- Sauté onions and garlic: Heat oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until softened.
- Add spices: Stir in curry powder, turmeric, and garam masala. Cook for 1 minute.
- Add chickpeas and coconut milk: Add drained and rinsed chickpeas and a can of coconut milk. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 15 minutes.
- Add spinach: Stir in thawed and drained frozen spinach. Cook until wilted.
- Blend (optional): Use an immersion blender to blend the curry until smooth.
- Season and serve: Stir in salt and pepper to taste. Serve hot with naan bread and a dollop of plain yogurt.
Notes
- Chef tip: For a smoother curry, blend half of the chickpeas before adding them to the pot.
- Best substitution: You can substitute the coconut milk with chicken or vegetable broth for a lighter curry.
- Make-ahead: Prepare the curry up to the point of adding the spinach, then refrigerate or freeze. Thaw if frozen, then reheat and add the spinach before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the curry becomes too thick, thin it out with a little water or additional coconut milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 10g
- Carbs: 50g
- Fiber: 10g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Delicious Chickpea Spinach Curry in Just 30 Minutes FAQs
Yes, you can make this curry ahead of time and reheat it when ready to serve. It also freezes well for up to 3 months.
This could be due to adding too much liquid or not cooking it long enough to reduce the sauce. To fix this, simmer the curry uncovered until the sauce thickens.
Yes, you can make this curry in the slow cooker. Combine all ingredients except the spinach in the slow cooker and cook on low for 6-8 hours. Stir in the spinach during the last 30 minutes of cooking.
This curry pairs well with naan bread, rice, or quinoa. You can also serve it with a side of steamed vegetables or a crisp salad.
Yes, this curry is gluten-free. However, be sure to check the labels on any additional ingredients you use, such as naan bread or spices, to ensure they are also gluten-free.
A Warm Final Note
I can’t wait for you to try Delicious Chickpea Spinach Curry in Just 30 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
