Some recipes just wrap you up like a warm blanket. This spicy chickpea and spinach curry is one of them. I first made it on a rainy Tuesday night when my fridge resembled more of a barren desert than a lush garden. The only things staring back at me were a can of chickpeas, half a bag of wilted spinach, and an onion doing its best to stay fresh.
But that’s the thing about simple ingredients: When you refine them with love, a little spice, and a gentle touch of heat, they transform into something truly magical. That evening, I tossed everything into my favorite pot, added a splash of coconut milk, and let the spices do their thing. When it was ready, my kitchen smelled like a little slice of an Indian street market—warm, inviting, and irresistible.
The beauty of this curry? It’s quick enough for a busy weeknight, but has a depth that makes you feel like you’ve been cooking for hours. It’s naturally vegan, inexpensive, and honestly, the leftovers might even taste better the next day.
2 tablespoons olive oil (or coconut oil for extra richness)
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1–2 green chilies, finely chopped (adjust to your heat tolerance)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon chili powder (optional, for extra heat)
1 can (14 oz) diced tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 cup vegetable stock (or water)
1 can (14 oz) coconut milk
4 cups fresh spinach leaves
Salt & pepper, to taste
Fresh cilantro, for garnish
Squeeze of fresh lemon or lime juice (optional, but so good!)
Start with the sizzle.
Heat the olive oil in a deep pan over medium heat. As it warms, toss in the chopped onion. Let it soften and turn golden — this is where the base flavor is born. Take your time here; the longer the onions caramelize, the sweeter and richer your curry will taste.Build the fragrance.
Add the garlic, ginger, and green chilies to the onions. Stir for about a minute until your kitchen smells irresistible. This moment always makes me want to lean over the pot, just to breathe it all in.Spice it up.
Sprinkle in the cumin, coriander, turmeric, garam masala, and chili powder if you’re feeling bold. Let the spices toast for 30 seconds — this “blooming” step deepens their flavor, almost like unlocking their hidden personality.The saucy stage.
Pour in the diced tomatoes, scraping up any golden bits from the bottom of the pan (those are flavor gold!). Let this mixture simmer for 5 minutes, breaking down the tomatoes into a thick, fragrant base.Heart of the curry.
Add your chickpeas and vegetable stock. Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This allows the chickpeas to soak up all that spiced goodness.Creamy magic.
Stir in the coconut milk, then add the spinach. Watch as the leaves wilt into the curry — it’s one of my favorite moments in the whole cooking process. Simmer for another 3–4 minutes.Taste & finish.
Season with salt and pepper, and squeeze over some fresh lemon or lime juice for brightness.
I love spooning this curry over fluffy basmati rice or serving it with warm naan bread. For extra flavor, I’ll top it with a dollop of coconut yogurt. And don’t forget the fresh cilantro—it’s like a little green confetti for your bowl.
- It’s plant-based without making you feel like you’re missing out.
- The spiciness is customizable—from mild to intense.
- It tastes even better the next day, making it perfect for meal prep.
This Spicy Chickpea & Spinach Curry has become my favorite dish for cozy evenings. It’s the kind of recipe you make once and then make again and again—because sometimes the simplest ingredients make the most comforting meals.
