This one-pot vegan chickpea spinach curry is really easy to make yet bursting with flavour and wholesome ingredients. It’s the perfect combination of creamy coconut milk, protein-rich chickpeas, and nutritious spinach. With aromatic spices and a touch of warmth, this curry brings together the best of Indian spices in a simple and quick dish.
Whether you are a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this vegan chickpea and spinach curry is a must-try recipe. It’s budget-friendly, has minimal fuss, and can be easily customised to suit your taste preferences. Serve it with steamed rice or naan bread for a complete meal.
What makes this chickpea spinach curry so good?
There are many reasons why you should try this curry recipe. Here are just a few:
- Budget-friendly: Not only is this recipe incredibly tasty, but it is also budget-friendly. The main ingredients, such as chickpeas and spinach, are affordable and readily available. You can enjoy a satisfying and flavourful meal without breaking the bank.
- Accessibility (pantry friendly): With this recipe, you don’t need to make a special trip to the grocery store. The ingredients are pantry-friendly, meaning you probably already have most of them on hand. It’s a convenient and hassle-free option for a quick and delicious meal.
- Quick to make: This chickpea spinach curry is perfect for those busy days when you want a homemade meal but don’t have a lot of time to spare. In just 25 minutes, you can have a nutritious curry on the table.
- Meal prep and freezer-friendly: If you are a fan of meal prepping or want to make extra portions for later, this recipe is perfect for you. It can be easily doubled or tripled, and leftovers can be stored in the freezer for future meals. It’s a convenient option that saves you time and effort.
- One pot: Say goodbye to a sink full of dishes! This is a one-pot meal, meaning you only need a single pot to cook the entire dish. It simplifies the cooking process and makes cleanup a breeze.
- Diet and allergen-friendly: Whether you follow a vegetarian, vegan, or omnivorous diet, this chickpea spinach curry is suitable for everyone. It’s a versatile dish that also caters to people with nut allergies or gluten sensitivities.
- Increase the chilli if you like it hot. I find this curry to be about a medium, but everyone’s spice levels are different.
- If you don’t like chilli or are serving this to children, you can leave it out completely.
- You can swap the chickpeas for butter or kidney beans.
- You can swap out young silverbeet or spinach (without the stems) for the baby spinach.
- You can add other vegetables like sweet potato (you’ll need to cook it for another 10 minutes if you add it in), zucchini, pumpkin, or peas.
This curry will keep in an airtight container in the fridge for up to 5 days. If you can, add the spinach before serving, as it may be a little bit on the slimy side otherwise.
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It also freezes well, so you can make a larger batch and portion it out for future meals. It will keep well frozen for up to 3 months.
Thaw it out in the fridge overnight or the whole day in the fridge, or a few hours on your kitchen benchtop, and then heat it gently on the stove over medium heat.
- Serve the curry over steamed basmati rice and a side of naan or roti.
- Garnish with a squeeze of fresh lemon juice for a burst of acidity.
- Top with chopped fresh coriander / cilantro or mint leaves for added freshness.
- Add a dollop of creamy natural coconut yoghurt for some tang and to cut through the heat.
- Serve with a fresh salad to balance the flavours. Even though this curry isn’t a heavy one, I always find that salad is a great way to lighten a meal.
I tested this curry, then made it again to shoot it, and was extremely pleased with the results. I kept telling my husband, Michael, how delicious and easy it is to make! He really enjoyed it as well.
It has now become a regular part of our meal rotation because you just can’t go wrong with the simple yet layered flavour profile and how approachable this dish is. I hope you enjoy it as much as I do!
Love curries? Some more delicious recipes.
- Creamy Red Lentil Curry
- Matar Paneer with Tofu
- Dal Makhani (Black Lentil Dal)
- Palak Paneer with Sweet Potato
- Cauliflower Potato Curry with Coconut Milk
- Creamy Chickpea Curry (Without Coconut Milk)
- Cauliflower Potato Curry