Easy Chickpea and Spinach Curry Recipe

Introduction

This easy curry with chickpeas and spinach is a comforting and flavorful dish perfect for weeknight dinners. Packed with spices and creamy coconut milk, it comes together quickly and pairs beautifully with fluffy jasmine rice.

Ingredients

• 1 cup jasmine rice
• 1 small yellow onion
• 1½ tablespoon vegetable oil
• 3 large cloves garlic
• 1 cup cherry or grape tomatoes
• 1 cup frozen corn
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• ¼ teaspoon ground ginger
• ¼ teaspoon cinnamon (optional)
• 1 teaspoon chili powder
• 1¾ teaspoons ground coriander
• ¾ cup canned crushed tomatoes
• 1 15-ounce can full-fat coconut milk
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups baby spinach

Instructions

1. Step 1: In a medium saucepan, combine jasmine rice and 2 cups of water. Bring to a boil, cover, then reduce heat to low and cook until rice is tender and water is absorbed, about 12 minutes.
2. Step 2: Preheat a large pan over medium heat. Finely chop the onion and add it to the pan with vegetable oil. Cook for 5 minutes, stirring occasionally. Meanwhile, mince the garlic and halve the cherry tomatoes.
3. Step 3: Add garlic, cherry tomatoes, frozen corn, garlic powder, salt, curry powder, cumin, ground ginger, cinnamon (if using), chili powder, and coriander to the pan. Stir and cook for 1 minute.
4. Step 4: Pour in crushed tomatoes, coconut milk, and chickpeas. Stir well. Bring the curry to a boil, cover, then reduce heat to a simmer uncovered. Cook for a few minutes until flavors meld.
5. Step 5: In the last minute of cooking, stir in the baby spinach until wilted. Serve the curry hot with the jasmine rice.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped fresh chili.
• Swap chickpeas for cooked lentils or diced potatoes for variation.
• Use fresh ginger instead of ground ginger for a brighter flavor.
• Add a squeeze of lemon or lime juice just before serving to brighten the dish.

Storage

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The spinach may darken upon reheating but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of crushed tomatoes?

Yes, you can use canned diced or whole tomatoes; just crush whole tomatoes by hand before adding. This will work well and maintain the curry’s flavor and texture.

Is this curry vegan?

Yes, this recipe is completely vegan since it uses plant-based ingredients like coconut milk and chickpeas. It’s a great option for vegan and vegetarian diets.

Easy Chickpea and Spinach Curry Recipe

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★★★★★

4.8 from 91 reviews

This Easy Curry with Chickpeas and Spinach is a flavorful, comforting one-pot meal that combines aromatic spices, creamy coconut milk, and tender chickpeas with fresh spinach. Served alongside fragrant jasmine rice, this nutritious vegetarian curry is quick to prepare and perfect for a wholesome weeknight dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Jasmine Rice

• 1 cup jasmine rice
• 2 cups water

For the Curry

• 1 small yellow onion, finely chopped
• 1½ tablespoons vegetable oil
• 3 large cloves garlic, minced
• 1 cup cherry or grape tomatoes, halved
• 1 cup frozen corn
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• ¼ teaspoon ground ginger
• ¼ teaspoon cinnamon (optional)
• 1 teaspoon chili powder
• 1¾ teaspoons ground coriander
• ¾ cup canned crushed tomatoes
• 1 (15-ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 cups baby spinach

Instructions

1. Cook the jasmine rice. In a medium saucepan, combine the jasmine rice with 2 cups of water. Bring to a boil while covered, then immediately reduce the heat to low and cook until the rice is tender and the water has evaporated, about 12 minutes. Remove from heat and let it sit covered.
2. Sauté the aromatics. Preheat a large pan over medium heat. Add the vegetable oil and finely chopped onion. Cook for about 5 minutes, stirring periodically until the onions are soft and translucent. Meanwhile, mince the garlic and halve the cherry tomatoes.
3. Add spices and vegetables. To the pan, add the minced garlic, halved cherry tomatoes, frozen corn, garlic powder, kosher salt, curry powder, ground cumin, ground ginger, cinnamon (if using), chili powder, and ground coriander. Stir well and cook for 1 minute to bloom the spices.
4. Add liquids and chickpeas. Pour in the crushed tomatoes, full-fat coconut milk, and drained chickpeas. Stir to combine all ingredients thoroughly.
5. Simmer the curry. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook uncovered for several minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Wilt the spinach and finish. In the final minute of cooking, stir in the baby spinach leaves, allowing them to wilt into the curry. Serve the curry hot over the cooked jasmine rice.

Notes

• You can substitute jasmine rice with basmati rice or brown rice for variation.
• The cinnamon is optional but adds a warm depth to the spice mix.
• For a spicier curry, increase the chili powder or add fresh chopped chili.
• This recipe is naturally vegetarian; omit the chickpeas and add tofu or paneer for a different protein option.
• Use light coconut milk for a lower-fat version, although it may reduce creaminess.

Keywords: easy curry recipe, chickpea curry, spinach curry, vegetarian curry, coconut milk curry, jasmine rice curry