Why You’ll Love This Chickpea and Spinach Curry

• It’s a true one-pot wonder. Honestly, the fewer dishes to wash at the end of the night, the better. This entire recipe comes together in a single pot or deep skillet, which means maximum flavour with minimal cleanup. You’ll build layers of spice right in that pot, creating a depth that’s just… chef’s kiss.
• It’s packed with plant-based protein and goodness. Chickpeas are the star here, providing a wonderfully hearty and satisfying texture that makes this curry feel like a complete meal. Paired with the iron-rich spinach, it’s a nutritional powerhouse that will keep you feeling full and energised for hours.
• The flavour is complex, but the process is simple. Don’t be intimidated by the list of spices! The trick is to toast them gently in the oil at the beginning—this unlocks their essential oils and creates a flavour base that’s far greater than the sum of its parts. It’s a little chef’s secret that makes all the difference.
• It’s freezer-friendly and perfect for meal prep. This curry tastes even better the next day, as the flavours have more time to mingle and deepen. You can easily double the batch and freeze portions for those nights when you just can’t be bothered to cook. Future you will be so grateful.

Ingredients & Tools

• 2 tbsp coconut oil or a neutral oil like avocado
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1-2 green chillies, finely chopped (adjust to your heat preference)
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 tsp garam masala
• 1 (400g) can crushed tomatoes or tomato puree
• 2 (400g) cans chickpeas, drained and rinsed
• 200 ml vegetable broth or water
• 200 g fresh spinach, roughly chopped (or baby spinach left whole)
• 120 ml full-fat coconut milk
• 1 tsp salt, or to taste
• Juice of ½ a lime
• Fresh coriander, for serving

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a fine grater for the ginger.

Using full-fat coconut milk is key here—it gives the curry a luxurious, creamy texture that balances the spices perfectly. And don’t skip the fresh lime juice at the end! It might seem like a small step, but it brightens the entire dish and really makes the flavours pop.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t rush the onions. Taking the time to cook the onions until they’re soft and translucent is the first step to building a deep, sweet flavour base. If they start to catch on the bottom of the pan, just add a tiny splash of water to deglaze—that fond is flavour gold!
• Fresh ginger and garlic are non-negotiable. I know it’s tempting to use the jarred stuff, but trust me on this. The vibrant, pungent kick you get from fresh ginger and garlic is irreplaceable in a recipe with relatively few ingredients. A fine microplane grater makes quick work of both.
• Toast your spices. This is the single most important tip for any curry. Adding the ground spices to the hot oil and onion mixture and stirring for just 30-60 seconds until fragrant completely transforms them. You’ll notice the aroma change from raw and dusty to warm and incredibly inviting.
• Wilt your spinach properly. If you’re using large-leaf spinach, give it a rough chop so it’s easier to eat. Add it in batches, stirring until it wilts down before adding more. It might look like a mountain at first, but it reduces dramatically.

How to Make Chickpea and Spinach Curry

Serving Suggestions

Complementary Dishes

• Fluffy Basmati Rice — The classic choice. The light, fragrant grains are the perfect vehicle for soaking up all that delicious, spiced sauce.
• Warm, buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan and using it to scoop up the curry. It’s a truly satisfying, hands-on experience.
• A simple Cucumber Raita — A cool, creamy yogurt dip with cucumber and mint provides a refreshing contrast to the warm spices and helps tame the heat if you’ve been generous with the chilli.

Drinks

• A crisp, cold Indian Lager — The effervescence and mild bitterness of a lager like Kingfisher cuts through the richness of the coconut milk beautifully.
• A slightly sweet Mango Lassi — This yogurt-based drink is creamy, cooling, and a little bit sweet, making it the ultimate partner for a spicy curry.
• Earl Grey Iced Tea — The bergamot flavour in the tea has a lovely citrusy note that complements the lime juice in the curry surprisingly well.

Something Sweet

• Warm Gulab Jamun — These soft, syrup-soaked milk solids are a classic Indian dessert that provide a sweet and decadent finish.
• A scoop of Coconut Milk Ice Cream — A dairy-free option that continues the coconut theme. The simplicity is a perfect, clean end to the meal.
• Fresh, ripe Mango Slices — Sometimes, the simplest option is the best. The natural sweetness and juiciness of a ripe mango are a refreshing palate cleanser.

Top Mistakes to Avoid

• Mistake: Adding the garlic and ginger at the same time as the onions. Onions take much longer to soften. If you add the aromatics too early, they’ll likely burn by the time the onions are ready, giving your curry a bitter, unpleasant taste.
• Mistake: Not toasting the spices. I’ve messed this up before too, just dumping them in with the liquid. But skipping the toasting step means your curry will taste flat and one-dimensional. That quick fry in oil is what makes the flavour sing.
• Mistake: Boiling the curry after adding the coconut milk. High heat can cause the coconut milk to separate and become oily. Always stir it in at the end, off the heat, to keep the sauce smooth and creamy.
• Mistake: Skipping the acid. Forgetting the lime juice is like forgetting to season with salt. The curry will taste fine, but it won’t be great. The acidity lifts all the other flavours and is absolutely essential.

Expert Tips

• Tip: Use an immersion blender for a creamier texture. If you prefer a smoother sauce, you can use an immersion blender to pulse the curry a few times right in the pot before adding the spinach. Don’t over-blend—you still want some chickpea texture.
• Tip: Add a teaspoon of sugar if your tomatoes are too acidic. Sometimes, depending on the brand of tomatoes, the curry can taste a bit sharp. A tiny bit of sugar will balance it out without making it taste sweet.
• Tip: For a deeper flavour, use chickpea aquafaba. Instead of vegetable broth, use the liquid from one can of chickpeas (aquafaba). It adds a subtle, savoury depth and is a great zero-waste option.
• Tip: Let it rest. If you have the time, let the finished curry sit for 10-15 minutes before serving. This allows the flavours to meld together even more harmoniously.

FAQs

Can I use frozen spinach instead of fresh?
Absolutely! It’s a great substitute. You’ll need about a 300g block of frozen spinach. There’s no need to thaw it completely—just break it up a bit and add it directly to the curry in Step 6. It will take a minute or two longer to wilt and incorporate. You might notice it releases more water, so you may want to let the curry simmer uncovered for an extra couple of minutes to thicken up again.

How can I make this curry spicier or milder?
Controlling the heat is easy! For a milder curry, simply omit the green chilli and the cayenne pepper. The other spices provide flavour without intense heat. To make it spicier, you have options: leave the seeds in the green chilli, increase the cayenne, or add a pinch of red chilli flakes with the other spices. You can always add more heat at the end, but you can’t take it away, so start cautiously.

Is this curry freezer-friendly?
It freezes beautifully! Let the curry cool completely to room temperature, then transfer it to airtight containers or freezer bags. It will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it gently on the stove over low heat, stirring occasionally. You might need to add a splash of water or broth to loosen the sauce.

Can I add other vegetables to this curry?
Of course! This recipe is very adaptable. Diced potatoes or sweet potatoes can be added with the chickpeas and broth—just make sure they’re cut small so they cook through. Cauliflower florets, chopped bell peppers, or even some green beans would also work well. Add harder veggies earlier in the cooking process to ensure they become tender.

My curry is too thin. How can I thicken it?
If your sauce is a bit runny, the easiest fix is to let it simmer uncovered for a few more minutes to allow some liquid to evaporate. Alternatively, you can mash a small portion of the chickpeas right in the pot with the back of a spoon. This will release their natural starches and help thicken the sauce beautifully without altering the flavour.