This spinach and chickpea curry is a satisfying no-red-meat meal made with pantry staples, warming spices, and a creamy tomato-coconut sauce. It takes about 40 minutes, delivers plenty of plant-based protein and fiber, and is easy to adjust for different heat levels or what you have on hand.
Ingredients
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (13.5 ounces) unsweetened coconut milk, well shaken
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 5 ounces baby spinach (about 5 packed cups)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro, optional
- 3 cups cooked rice, for serving
Instructions
- Set a large, deep skillet or Dutch oven over medium heat. Add the oil. When it shimmers, add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Lower the heat if the edges begin to brown too quickly.
- Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Add the curry powder, cumin, and cayenne, if using. Stir constantly for 20 to 30 seconds so the spices bloom in the oil without scorching.
- Pour in the diced tomatoes and scrape the bottom of the pan to loosen any browned bits. Add the coconut milk, chickpeas, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
- Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring every few minutes. The sauce should thicken slightly and the chickpeas should be hot throughout. Keep it at a gentle bubble rather than a hard boil, which can cause the sauce to reduce too quickly or splatter.
- Add the spinach in handfuls, stirring until each addition wilts before adding more. This takes about 2 to 3 minutes. Turn off the heat, stir in the lemon juice, and taste. Add more salt, pepper, or lemon juice as needed.
- Spoon the curry over cooked rice and finish with cilantro, if desired. Serve hot. For food safety, if reheating leftovers rather than serving freshly cooked curry, heat them to 165°F (74°C), measured with a food thermometer.
Tips
- Build flavor without burning the spices: Cook the onion until soft first, then add the ground spices for only 20 to 30 seconds. If they smell sharp or begin sticking, add the tomatoes right away.
- Adjust the sauce: For a thicker curry, simmer it uncovered a few minutes longer. For a looser sauce, stir in water or vegetable broth a tablespoon at a time. Coconut milk brands vary, so adjust near the end rather than adding liquid all at once.
- Choose suitable substitutes: Frozen spinach works too; thaw it and squeeze out excess water before adding about 1 cup. If you do not have coconut milk, use 1 cup unsweetened, unflavored dairy cream or a plain plant-based cooking cream, keeping in mind that the flavor and richness will differ.
- Keep the meal meat-free: Check labels on curry powder, canned ingredients, and any prepared broth or cream for animal-based ingredients if you are cooking for someone who avoids meat strictly. This recipe contains no red meat, poultry, or seafood.
Serving Suggestions
Serve the curry over basmati or brown rice, with warm naan or another flatbread for scooping. A side of cucumber salad, sliced cucumber with yogurt, or simple roasted vegetables adds freshness and texture. For extra crunch, top each bowl with toasted cashews or sliced almonds; offer them separately if anyone has a nut allergy. A spoonful of plain yogurt can cool the heat, though it makes the dish no longer dairy-free.
For a lighter plate, serve a smaller scoop over cauliflower rice or alongside a green salad. If you are feeding a group, put the curry, rice, cilantro, lemon wedges, and optional toppings in separate serving bowls so everyone can build a portion to taste.
Variations
For a milder curry, leave out the cayenne and use a mild curry powder. To make it hotter, add extra cayenne in small pinches or serve with sliced fresh chile. You can also stir in 1/2 teaspoon garam masala at the end for a deeper, fragrant finish.
Swap one can of chickpeas for 1 1/2 cups cubed firm tofu, browned separately and stirred in near the end, or use drained white beans. For additional vegetables, add 1 cup diced carrot with the onion, or stir in 1 cup frozen peas during the final 5 minutes of simmering. If using vegetables that release a lot of water, simmer until the sauce returns to your preferred consistency.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room temperature is above 90°F/32°C). Keep the curry refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store rice separately when possible; cooked rice also needs prompt refrigeration and should be eaten within 3 to 4 days.
Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally and adding a splash of water if the sauce has thickened. Heat until steaming hot throughout and to 165°F (74°C). Bring stovetop portions to a gentle simmer, but avoid prolonged boiling. Discard food left at room temperature longer than 2 hours rather than trying to make it safe by reheating.
For longer storage, freeze the curry without rice in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The spinach may soften and the sauce may separate slightly after freezing; stir well while reheating.
Frequently Asked Questions
Can I make this curry ahead?
Yes. Make it up to 3 days ahead and refrigerate it promptly. The flavors often deepen overnight. Reheat the curry gently to 165°F (74°C), and cook or reheat the rice separately so it does not become overly soft.
Is this recipe vegan and dairy-free?
As written, it is vegan and dairy-free, provided the curry powder and other packaged ingredients contain no unexpected animal-derived ingredients. Serve it with rice or a plant-based flatbread, and use plant-based toppings instead of yogurt.
Can I use dried chickpeas?
Yes, but cook them fully before adding them to the curry. One 15-ounce can contains roughly 1 1/2 cups of drained chickpeas, so use about 3 cups of cooked chickpeas in place of the two cans. Do not add dried chickpeas directly to this quick-simmering sauce; they will not cook through in time.
How can I make the sauce less spicy?
Omit the cayenne and choose a mild curry powder. If the finished curry still tastes hot, stir in a little extra coconut milk or serve it with plain yogurt on the side. A squeeze of lemon brightens the flavor but does not remove the heat.
What can I use instead of spinach?
Chopped kale or Swiss chard works well. Remove tough stems and simmer the leaves until tender, allowing several extra minutes for kale. You can also use frozen spinach, thawed and squeezed dry, to avoid watering down the sauce.
Can I freeze the curry with rice?
You can, but the rice may become softer after thawing. For the best texture, freeze the curry and rice separately. Cool and refrigerate both promptly before freezing, thaw in the refrigerator, and reheat each to 165°F (74°C).