A Pot Full of Sunshine
This chickpea spinach curry is like a hug in a bowl. It’s warm, cozy, and full of good things. I love how the coconut milk makes it so creamy. It feels like a treat, but it’s good for you too.
My grandson calls it “sunshine stew.” He says the yellow color makes him happy. I still laugh at that. Making it fills my kitchen with the best smells. Doesn’t that smell amazing?
Why This Simple Pot Matters
This is a true 35 minute curry. That matters on busy nights. You can have a real dinner fast. It all happens in one pot. That means less washing up for you later.
It’s also a gluten free curry and a vegan chickpea curry. So almost anyone can eat it. Food should bring people together. This easy chickpea curry does just that. What’s your favorite quick weeknight dinner?
A Little Story About Spices
My friend Anya taught me to toast the spices. She grew up in India. She said it wakes them up. I remember the first time I tried it. The smell of cumin and garam masala filled the air. It made the whole dish taste deeper and warmer.
That’s the heart of this Indian inspired curry. You just stir them for 30 seconds. It’s a tiny step with a big reward. *Fun fact: Garam masala isn’t one spice. It’s a warm blend of many, like cinnamon and cardamom.*
Making It Your Own
This vegetarian curry recipe is very friendly. You can change it to fit your taste. Like it spicy? Add more pepper flakes. Want it lighter? Use light coconut milk. The spinach wilts down so much. Don’t be shy with those four cups!
That’s the second reason this matters. Cooking is not about strict rules. It’s about making food you love. Do you prefer your curries mild, or with a little kick?
The Final, Cozy Touch
Stirring in the coconut milk is my favorite part. The whole pot turns creamy and dreamy. Then you add the bright green spinach. It wilts right into the warm, orange sauce. It’s so pretty.
Ladle it over some fluffy rice. A sprinkle of cilantro makes it fresh. This one pot chickpea curry saves the day. It makes plenty for later, too. What’s your favorite cozy food for a rainy day? I’d love to hear.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable Oil | 2 teaspoons | like coconut or olive oil |
| Yellow Onion, diced | 1 cup (135 grams) | about 1/2 a large onion |
| Ground Cumin | 1 1/2 teaspoon | |
| Ground Garam Masala | 1 1/2 teaspoon | |
| Red Pepper Flakes | 1/4 teaspoon | increase by 1/8 tsp for spicy |
| Fine Sea Salt | 1 teaspoon | or reduce to 3/4 tsp for lower salt |
| Tomato Paste | 2 tablespoons | |
| Fresh Grated Garlic | 1 tablespoon | about 3 plump cloves |
| Fresh Grated Ginger | 1 tablespoon | about 1 1/2 inch piece |
| Diced Tomatoes with juices | 1 can (14 oz / 411 grams) | |
| Vegetable Broth | 1 cup (225 grams) | reduced sodium |
| Chickpeas | 2 cans (15 oz / 425 grams ea) | drained and rinsed (about 3 cups/525 grams) |
| Coconut Milk | 1 can (13 oz / 403 grams) | full fat, unsweetened |
| Fresh Baby Spinach | 4 cups (150 grams) | packed, chopped |
Instructions
Step 1: Warm your oil in a big pot. Cook the onion until it’s soft and sweet. This is the start of your cozy chickpea spinach curry. Doesn’t that smell amazing already? It makes the whole kitchen feel warm.
Step 2: Turn the heat down a little. Now add your cumin and garam masala. Stir them for just half a minute. You’ll smell the magic of this Indian inspired curry blooming. (A hard-learned tip: don’t let the spices burn!)
Step 3: Stir in the tomato paste, garlic, and ginger. Cook for another minute. This builds so much flavor for your vegan chickpea curry. I still laugh at how my grandson calls this the “flavor paste.”
Step 4: Pour in the tomatoes and broth. Let it bubble, then cover and simmer for 10 minutes. This is your 35 minute curry coming together. What’s your favorite cozy dinner smell? Share below! It’s the perfect quick weeknight dinner.
Step 5: Uncover the pot. Add the chickpeas and creamy coconut milk. Let it all warm through together. This easy chickpea curry is naturally gluten free curry. You just made a beautiful one pot chickpea curry.
Step 6: Finally, stir in all the fresh spinach. Watch it wilt down into the hot sauce. Your healthy vegetarian curry recipe is ready. Taste it and see if it needs another tiny pinch of salt.
Creative Twists
Swap spinach for kale or Swiss chard. Add a big spoonful of peanut butter for richness. Throw in a handful of raisins or diced apple for sweetness. Which one would you try first? Comment below!Serving & Pairing Ideas
I love this coconut milk curry over fluffy basmati rice. A squeeze of lime and fresh cilantro make it sing. For a creamy finish, add a dollop of plain yogurt. It’s the best easy chickpea curry for busy nights. Which would you choose tonight?
Keeping Your Curry Cozy for Later
Let’s talk about storing your lovely chickpea spinach curry. First, let it cool on the counter. Then, pop it into a container with a lid. It will be happy in your fridge for about three days. You can also freeze it for several weeks. This is a perfect one pot chickpea curry for batch cooking.
I remember my first big batch of this coconut milk curry. I froze it in small jars. What a joy on a busy night! Just thaw it in the fridge overnight. Then, reheat it gently on the stove. This keeps the flavors bright and the texture just right.
Why does this matter? Batch cooking this easy chickpea curry saves your future self. It turns a hectic evening into a calm, quick weeknight dinner. You deserve that peace. Have you ever tried storing it this way? Share below!
Little Fixes for a Happier Curry
Even grandmas have kitchen hiccups. Here are three common ones. First, your curry tastes bland. Just add a pinch more salt. It wakes up all the spices. Second, it’s too thin. Let it simmer without a lid for a few extra minutes.
Third, the spinach looks sad. I once added it too early. It got mushy. Now I stir it in right at the end. It wilts perfectly in the hot vegan chickpea curry. Why do these fixes matter? Small adjustments build your cooking confidence. They also make the flavor in your Indian inspired curry truly sing.
Getting it just right feels so good. Which of these problems have you run into before?
Your Quick Questions, Answered
What to serve with coconut chickpea curry?
This vegetarian curry recipe loves cozy friends. Fluffy basmati rice is my favorite. It soaks up the tasty sauce. You can also try warm naan bread or quinoa. A simple cucumber salad adds a fresh crunch. Don’t forget the fresh cilantro and a drizzle of Tamari on top. They make the flavors pop.
Is coconut chickpea curry good for you?
Yes, it is a very healthy choice. Chickpeas give you plant-based protein and fiber. Spinach is full of good vitamins. Coconut milk adds healthy fats. This gluten free curry is packed with good things. It’s a meal that makes your body feel strong and happy.
How to make coconut chickpea curry less spicy?
Start by using fewer red pepper flakes. You can even leave them out. If your curry is already too spicy, don’t worry. Stir in a big spoonful of plain yogurt or a bit more coconut milk. This will cool down the heat. The creamy coconut milk curry will become mild and soothing.
Can I use canned chickpeas for curry?
Absolutely! Canned chickpeas are perfect for this 35 minute curry. They are a wonderful shortcut. Just drain and rinse them well before adding. This washes away the extra salt from the can. Using canned chickpeas makes this such an easy chickpea curry for any night.
How to store leftover chickpea curry?
Let the curry cool first. Then put it in a sealed container. It keeps in the fridge for three days. For longer storage, freeze it. Thaw frozen curry in the fridge overnight. Reheat it gently on the stovetop with a splash of water or broth.
What can I use instead of spinach in chickpea curry?
You have many tasty choices. Chopped kale or Swiss chard work well. You could use frozen peas or green beans. Even chopped zucchini is nice. *Fun fact: I sometimes use beet greens from my garden!* Any green you like will make this a delicious one pot chickpea curry.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy dish. It truly is a quick weeknight dinner hero. My kitchen always smells wonderful when it’s simmering. I love knowing you are cooking it in your home too.
Please tell me all about your adventure. Have you tried this recipe? Let me know in the comments below. I read every single one. Sharing stories is the best part.
Happy cooking!
—Danielle Monroe.
Creamy Coconut Chickpea and Spinach Curry
Description
A rich and satisfying vegan curry featuring tender chickpeas and spinach in a creamy coconut and spiced tomato sauce.
Ingredients
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute’ over medium heat for 5-8 minutes or until soft.
- Turn the heat to medium low and sprinkle in the cumin, garam masala, pepper flakes and salt. Stir for about 30 seconds or until spices are fragrant.
- To the onions and spices, add the tomato paste and cook for about one minute stirring to cook and coat the onions.
- Add the fresh garlic and ginger and stir for about 30 seconds to gently cook and incorporate into the other ingredients.
- Pour in the tomatoes and veggie broth. Bring to a simmer, turn the heat down to a low simmer and put a lid on the pot. Cook for 10 minutes.
- Remove the lid and stir in the chickpeas and coconut milk. Bring to a simmer and cook uncovered for about 3-5 minutes, just to warm through.
- Stir in the chopped spinach and allow it to wilt, about 4-5 minutes.
- Taste for salt adjustment and ladle into bowls. Serve with basmati rice, chopped cilantro and Tamari on the side for drizzling.
Notes
- Allow the curry to come to room temperature. Transfer to a lidded container and store in the refrigerator for up to three days. Freeze for up to several weeks. Thaw in the fridge overnight, rewarm gently on the stovetop.