I keep chickpea spinach coconut curry recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Here’s what you’ll need to make this flavorful curry. Most of these ingredients are pantry staples or fresh produce you can find easily.

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 green chilies, finely sliced (optional)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• Salt to taste
• Freshly ground black pepper
• Juice of half a lemon
• Fresh cilantro for garnish (optional)

How to Make It

Follow these steps to bring all the flavors together into a creamy, comforting curry.

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the garlic, ginger, and green chilies if using, cooking for another 1-2 minutes until fragrant.
3. Add the curry powder, cumin, coriander, and turmeric. Stir constantly for about a minute to toast the spices gently.
4. Pour in the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the chickpeas, stirring to coat them in the sauce. Simmer for 10 minutes to let the flavors meld.
7. Stir in the chopped spinach and cook until just wilted, about 2-3 minutes.
8. Season with salt, pepper, and lemon juice to taste.
9. Remove from heat and garnish with fresh cilantro if desired. Serve warm.

Helpful Tips

A few pointers to help you get the best results with this curry.

• Use fresh spices if possible for a more vibrant flavor.
• If you like a thicker curry, simmer a bit longer to reduce the sauce.
• Adjust the heat by adding more or fewer green chilies or a pinch of cayenne.
• For extra depth, toast the spices in the dry pan before adding oil.
• Serve immediately for the best texture, though leftovers taste great too.

Ingredient Swaps

If you don’t have some ingredients on hand, here are some practical swaps you can try.

• Replace fresh spinach with kale or Swiss chard, adjusting cooking time to wilt the greens.
• Use canned chickpeas or cooked dried chickpeas interchangeably.
• Swap coconut milk for cashew cream or almond milk for a lighter version.
• Use garam masala in place of curry powder for a different spice profile.
• Replace green chilies with red pepper flakes or omit for a milder dish.

Storage Tips

Here’s how to keep your curry fresh and tasty if you have leftovers.

• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or microwave, adding a splash of water or coconut milk if it’s too thick.
• Freeze portions in freezer-safe containers for up to 2 months.
• Thaw overnight in the fridge before reheating.

What to Serve With It

To round out your meal, consider these complementary sides and accompaniments.

• Steamed basmati rice or jasmine rice
• Warm naan or roti bread
• A side of cooling cucumber raita or yogurt
• Simple lentil dal for extra protein

Common Questions

Some common questions about making this curry, answered based on my experience.

Nutritional Info