There’s something comforting about a warm curry simmering on the stove. It fills your home with rich, inviting aromas. The chickpea & spinach coconut curry recipe is more than a meal. It’s a reminder of how simple ingredients can create magic.
As you chop, stir, and taste, you’re not just cooking. You’re connecting with your kitchen, loved ones, and yourself. This vegan curry is perfect for a fulfilling, nutritious meal on a busy weeknight. It’s packed with protein and creamy coconut, making it a favorite healthy dish.
So, take a deep breath, gather your ingredients, and let the cooking begin!
Key Takeaways
- This recipe is a fantastic way to incorporate more plant-based meals into your diet.
- Coconut milk adds creaminess, balancing the spices beautifully.
- Chickpeas provide a great source of protein and fiber.
- It’s a one-pot recipe, ensuring easy preparation and minimal cleanup.
- The flavors develop and improve upon reheating, making leftovers even more enjoyable.
Why You’ll Love This Curry
This Chickpea & Spinach Coconut Curry is a great addition to your cooking collection. It’s perfect for quick weeknight meals. Plus, it’s a one-pot dish, so cleaning up is easy.
Quick, one‑pot comfort meal
Trying out easy one-pot recipes can make cooking fun. This curry is quick to make. It’s great when you’re in a hurry but want a satisfying meal.
Creamy coconut meets warm spices
The creamy coconut milk and warm spices make this curry warm and comforting. It turns simple ingredients into a tasty and exotic dish.
High‑protein vegan dish
This recipe is full of protein from chickpeas. It’s a healthy choice for those who follow a plant-based diet. You get a meal that’s both filling and delicious.
Chickpea & Spinach Coconut Curry Recipe
This homemade curry with chickpeas is a mix of flavors and textures. It’s easy to make, perfect for anyone in the kitchen. Here’s what you need and how to cook it, making sure you get it right.
Ingredients You’ll Need
- 1 tablespoon coconut oil
- 1 large onion or 2 regular, finely diced (optional for a thicker sauce)
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved (about 2 punnets)
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder (add more for extra heat)
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas (about 2 cans, drained)
- 200 ml coconut milk (half a 400ml or 14 oz can)
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve (optional)
Instructions
Why This Chickpea & Spinach Coconut Curry Recipe Works
This recipe is a game-changer for your cooking skills. The mix of spices and creamy coconut creates a rich flavor. It’s easy to make and clean up is minimal, making it a joy to prepare.
Every part of this dish works together to create a perfect taste. It gets even better when you reheat it.
Balanced spices + creamy coconut
The spices and coconut milk blend together for a tasty meal. This mix not only tastes great but also smells amazing with every bite.
One‑pot simplicity → low cleanup
This curry is simple to make. It’s all cooked in one pot, so cleaning up is easy. You can enjoy your meal without worrying about the mess.
Flavor deepens when reheated
Reheating your curry makes it even more flavorful. It turns leftovers into something special. Each time, it tastes better than before.
Ingredient Substitutions & Variations
This section offers creative ideas for ingredient substitutions and variations. These can enhance your Chickpea & Spinach Coconut Curry. Being flexible with your ingredients lets you tailor this dish to your personal preferences or pantry stock.
Swap onion with shallots or skip for thinner sauce
For a milder flavor, try swapping onions with shallots. If you prefer a lighter sauce, you can skip onions altogether. This change gives you a thinner texture while keeping the taste great.
Use canned tomatoes if fresh unavailable
Fresh tomatoes might not always be in season. Canned tomatoes are a great alternative. They make the recipe easy and allow you to enjoy it all year. This shows how versatile curry recipes can be, making it easier to access ingredients.
Add sweet potato, bell pepper, or peas for variation
To add seasonal flavors and nutrition, include popular vegetable options like sweet potatoes, bell peppers, or peas. They add exciting textures and boost the dish’s nutritional value. You can try different combinations to find your favorite.
Serving Suggestions
Enhancing your Chickpea & Spinach Coconut Curry experience is all about the serving ideas. Serve it over fluffy basmati rice or hearty quinoa for a satisfying meal. Both options are great for rice and curry combinations that please your taste buds.
If you’re feeling adventurous, try pairing it with warm naan. This way, you can scoop up every delicious bit.
Garnishing your curry is key to making it look and taste better. Add fresh cilantro for a pop of color and brightness. A squeeze of lime juice adds a refreshing citrus touch.
Don’t forget to sprinkle some coconut flakes for extra texture and taste. These simple garnishes turn your dish into a feast for the eyes and taste buds. It’s perfect for any occasion or a cozy night in.
Storage & Make‑Ahead Tips
Proper storage of your Chickpea & Spinach Coconut Curry ensures you can enjoy it for days. Simple tips can keep your curry fresh and tasty. This makes meal prep a breeze.
Refrigerate in airtight container for 4–5 days
Keep your curry in the fridge for 4 to 5 days. Use an airtight container to keep it fresh. This is great for meal prep during the week.
Freeze for up to 3 months
Freezing is a good option for longer storage. Your curry can stay frozen for up to three months. Just label the container with the date.
Reheat gently on stovetop or microwave
When reheating, choose gentle methods. Use the stovetop or microwave, stirring often. This keeps the flavors and texture perfect.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerate | 4–5 days | Use an airtight container |
| Freeze | Up to 3 months | Label containers with date |
| Reheat | Until heated through | Use stovetop or microwave, stirring occasionally |
Common Mistakes & Tips
When cooking, we often face challenges that can ruin our dishes. Here are some key tips for making your Chickpea & Spinach Coconut Curry perfect. These will help you avoid common mistakes and ensure your curry is delicious.
Too thin sauce? Simmer uncovered longer or mash some chickpeas
If your curry sauce is too thin, there’s a quick fix. Just simmer it uncovered for longer. This lets moisture evaporate, thickening the sauce. Or, mash a few chickpeas into the sauce for a creamier texture. This will boost the flavor and make your curry more enjoyable.
Spices too mild? Toast them with onions for enhanced flavor
Do your spices seem weak? Try toasting them with the onions as they cook. This brings out their natural aromas and flavors. It makes your curry taste richer and more satisfying.
Tomatoes too acidic? Balance with a pinch of sugar or maple syrup
Is the acidity from tomatoes overpowering? Fixing this is easy. A little sugar or maple syrup can soften the sharpness. This makes your curry taste smoother and shows how to improve your dish.
Conclusion
The Chickpea & Spinach Coconut Curry is a hit with its mix of flavors. It combines coconut milk’s richness with the bright taste of spices. Chickpeas and spinach add a healthy touch. It’s easy to make, perfect for busy days.
This curry gets even better when reheated, filling your home with a delicious smell. It’s great for any occasion or meal prep. Every bite is a celebration of healthy eating and great taste.
Get ready to make this Chickpea & Spinach Coconut Curry. It’s not just a recipe; it’s a cozy treat that you’ll want more of. It’s sure to please both vegans and non-vegans with its simple yet impactful flavors.
Whether you’re trying new meatless meals or are already a plant-based pro, don’t stop here. Try our vibrant Effortless Veggie Omelette Roll for a quick breakfast, or power up your lunch with the Mediterranean Quinoa Power Bowl.
If you love the creaminess of this curry, you’ll adore our exotic Thai Coconut Curry Mussels, full of bold coconut flavor. Your next delicious dish is just one click away.
Chickpea & Spinach Coconut Curry
Ingredients
- 1 tablespoon coconut oil
- 1 large onion or 2 regular finely diced (optional for a thicker sauce)
- 3 garlic cloves minced
- 400 grams cherry tomatoes halved (about 2 punnets)
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder add more for extra heat
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas about 2 cans, drained
- 200 ml coconut milk half a 400ml or 14 oz can
- ¾ cup vegetable stock or water
- 3 cups baby spinach
- 1 teaspoon chilli flakes or diced green chillies to serve optional
Instructions
- In a heavy-based pot over medium heat, melt the coconut oil. Add the onion and cook for 3-5 minutes until soft.
- Add the garlic and tomatoes to the pot.
- Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2 minutes.
- Add the chickpeas, coconut milk, and vegetable stock. Bring to a boil.
- Reduce the heat to low and simmer without the lid for 25-30 minutes until the sauce thickens. Stir in the baby spinach until wilted.
- Remove from heat and serve with chilli flakes or chillies, and rice or quinoa.
Notes
- Canned tomatoes can be used instead of fresh.
- This curry freezes well for up to 3 months.
- Serves 4 generously, or up to 6 with rice or quinoa.
