Chickpea and Spinach Curry

This Chickpea and Spinach Curry is the easiest 5 ingredient meal that's full of flavor. By using pantry staples, it's also budget-friendly!

This chickpea and spinach curry is about as quick, cheap and easy as it gets. With only 5 main ingredients, there's minimal prep in this one pot meal. Plus, we use pantry staples like canned chickpeas, coconut milk, and curry paste. It's a great budget-friendly recipe that you can make when you don't have many fresh ingredients left in the fridge.

Chickpeas are also an incredible ingredient nutrition-wise. Not only are they the best minimal prep plant-based protein, but they are also high in fibre and contain iron, zinc and folate. I like adding them to a cucumber quinoa salad, chickpea salad sandwiches, and even turning them into a cookie dough bite. Talk about one versatile food! And if you haven't tried a chickpea curry before, you need to try an authentic Chana Masala.

This recipe is meant to be an easy chickpea and spinach curry that you can make any time. It's simple, nourishing and filling, while still being delicious. Give it a try and let me know what you think!

Why This Recipe Is Dietitian Approved

1. Easy weeknight meal. A one pot meal with just 5 main ingredients? It doesn't get easier than this.
2. Plant-based. This chickpea and spinach curry is a great option for my vegans and vegetarians, with lots of plant-based protein and fibre.
3. Budget friendly. I love using chickpeas as the star ingredient because they're so affordable, especially if you buy them dried. And with the price of groceries these days, budget is everything.

Ingredients

Onion. Spanish or yellow onions provide a mild, sweet flavour to compliment the spice of the curry paste.

Red curry paste. I use Thai Kitchen red curry paste. Any red curry paste can be used, however please keep in mind the spice level and concentration may vary slightly depending on brands.

Chickpeas. They're high in plant-based protein, fibre, and micronutrients like iron, zinc and folate. Bonus: chickpeas are super budget-friendly.

Coconut milk. I recommend using full fat coconut milk for the creamiest taste and texture. When choosing coconut milk, look for an option that is free of artificial colours or preservatives.

Spinach. For veggies, fibre and color! I love adding handfuls of fresh spinach to curry, especially when spinach cooks in so well.

Rice. For serving. I love pairing this with white or brown basmati rice.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. In a large pan over medium-high heat add olive oil. 

2. Once hot, add diced onions. Cook, stirring frequently until onions are fragrant and translucent in colour.

3. Push the onions around the edge of the pan and create a well in the center. To the well add the curry paste. Allow the paste to heat for about 2 minutes, gently stirring to release the flavours. 

4. After 2 minutes, add chickpeas, coconut milk and water to the pan. Stir. Bring the liquids to a boil. Once boiling, reduce the heat to low, add the lid to the pan and simmer for about 25 minutes until the liquid has thickened. 

5. Stir in the spinach 1 cup at a time and continue stirring until wilted. Serve curry over rice or grain of choice and top with cilantro. 

Substitutions and Variations

I love using this recipe as a base to add any vegetables I have on hand. If using frozen vegetables, all you have to do is defrost and drain them (no cooking required). Some great options include: frozen cauliflower, frozen broccoli, and peas. If using fresh vegetables, I recommend sauteeing them prior to adding into the curry.

For added flavour, I recommend sauteeing 2 cloves of garlic and 1 teaspoon of fresh ginger along with the onions. You can also add 1 teaspoon of red chili flakes.

Equipment

• Large pan

Storage

This is a great option for meal prep. Leftovers can be stored in an airtight container in the fridge for up to 5-7 days.

For longer storage, you can freeze leftovers in an airtight container for up to 3 months. To reheat, defrost in the fridge overnight before reheating in the microwave until warm.

Frequently Asked Questions

More Easy Weeknight Recipes

If you liked this easy chickpea curry, try these recipes next:

• Easy Vegan Curry
• Tofu Satay Stir Fry
• Ginger Chicken Meatballs in Thai Red Curry
• Spicy Peanut Noodles with Chicken

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5 from 4 votes

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is the easiest 5 ingredient meal that's full of flavor. By using pantry staples, it's also budget-friendly!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: meal prep, vegan, Vegetarian

Servings: 6

Ingredients 

1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion diced
• 4 tablespoon red curry paste
• 2x 540ml can chickpeas rinsed and drained
• 1 cup coconut milk full fat is best
• ½ cup water or vegetable broth
• 4 cups Spinach
• 2 cups cooked basmati rice for serving
• Cilantro for serving

Instructions

• In a large pan over medium-high heat add olive oil.
• Once hot, add diced onions. Cook, stirring frequently until onions are fragrant and translucent in colour.
• Push the onions around the edge of the pan and create a well in the center. To the well add the curry paste. Allow the paste to heat for about 2 minutes, gently stirring to release the flavours.
• After 2 minutes, add chickpeas, coconut milk and water to the pan. Stir. Bring the liquids to a boil. Once boiling, reduce the heat to low, add the lid to the pan and simmer for about 25 minutes until the liquid has thickened.
• Stir in the spinach 1 cup at a time and continue stirring until wilted. Serve curry over rice or grain of choice and top with cilantro.

Notes

Full fat coconut milk works best for the creamiest texture.

The spice level can vary slightly between brands of red curry paste. I used Thai Kitchen's red curry paste, however if you are using a spicier or more concentrated red curry paste, you may like to reduce the amount to meet your desired tastes

Water or vegetable broth can be used interchangeably, however vegetable broth will create a richer flavour.

For added vegetables: along with the spinach, stir in 2 cups of defrosted and drained frozen vegetables (broccoli or cauliflower work great).

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1.5cups | Calories: 366kcal | Carbohydrates: 49g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 558mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3480IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 5mg

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