After a long day, I like meals that don’t keep me in the kitchen forever but still offer something warming. This chickpea curry with spinach ticks those boxes every time.
The Story Behind This Recipe
I first stumbled on this curry on a slow Sunday when I wanted something meatless and easy. Chickpeas and spinach were already staples in my pantry and fridge, and coconut milk was in the fridge from a previous recipe, so it felt like a good fit.
One of the things I love about this dish is how little effort it takes to layer in flavors: onions, garlic, ginger, along with turmeric and garam masala, create a rich base without any fuss. The coconut milk adds creaminess without heaviness, which softens the spices just right.
I usually make this when I’m tired but still want a homemade dinner or when guests swing by unexpectedly. It pairs well with plain rice or warm naan, which I often keep in the freezer. The spinach goes in last so it keeps its bright color and doesn’t turn mushy.
When I first made it, I was surprised at how much my family enjoyed it, especially because I’m not sauteing a whole curry paste or anything complicated. It’s the kind of recipe I reach for when I want something satisfying that feels a little different than usual weeknight fare.
If you have time, letting it simmer just a bit longer deepens the flavors nicely, but even quick cooking works. I often double the batch and save leftovers for the next day, when it tastes even better.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 5 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Cooked basmati rice or naan, for serving
Instructions
- Step 1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Step 2. Stir in the garlic and ginger and cook for another minute until fragrant.
- Step 3. Add the turmeric, garam masala, cumin, and chili powder if using. Stir well to coat the onions with the spices.
- Step 4. Pour in the chickpeas and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Step 5. Let it simmer for about 15 minutes, stirring occasionally, until the sauce slightly thickens.
- Step 6. Add the chopped spinach and stir until wilted, about 2-3 minutes.
- Step 7. Season with salt and pepper to taste and serve hot over rice or with naan.
Tips for Success
- Use fresh spices when you can for a more pronounced flavor.
- If you don’t have fresh ginger, ground ginger works in a pinch.
- Adding a squeeze of lemon juice just before serving brightens the dish nicely.
- Leftovers keep well and sometimes taste even better the next day.
- Adjust the chili powder according to your heat preference.
Variations & Substitutions
- Swap spinach for kale or Swiss chard if you prefer a heartier green.
- Add diced tomatoes with the coconut milk for a tangier sauce.
- For extra protein, toss in some cubed paneer or tofu towards the end.
- Use canned lentils instead of chickpeas for a different texture.
- Stir in a spoonful of peanut butter for a subtle nutty twist.
