Healthy Dinner Chickpea Spinach Curry

Name: Healthy Dinner Chickpea Spinach Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 3 cups fresh spinach, roughly chopped; 1 can coconut milk; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon red chili powder (optional); Salt to taste; Fresh coriander for garnish

Highlighted under: Healthy & Light

I love making this Healthy Dinner Chickpea Spinach Curry whenever I want a meal that's both nutritious and satisfying. The combination of chickpeas and fresh spinach creates a hearty dish that’s bursting with flavor. With a richness from coconut milk and a touch of spice, this curry is a go-to for busy weeknights when I want something healthy on the table in just 30 minutes. Plus, it’s easy to adjust the spices to suit my taste, making it a flexible and enjoyable recipe for anyone.

Created by

Noemi Turner

Last updated on 2026-01-11T21:10:11.288Z

When I first tried making chickpea curry, I wasn’t sure what to expect. I was pleasantly surprised by how quickly the flavors came together and how satisfying the dish turned out. The chickpeas provide great protein and fiber, while the spinach adds a vibrant touch. Using canned chickpeas saves me time, making it easy to whip up this meal even on the busiest days.

One tip I discovered is to sauté the spices in the beginning. This brings out their flavors and makes the curry even more aromatic. You can customize the heat level by adjusting the amount of garlic and ginger you use, which can transform this simple dish into something extraordinary!

        Why You'll Love This Recipe
        Quick and easy preparation without sacrificing flavor
Nutritious ingredients that make for a filling meal
Versatile recipe that can be adjusted to fit your spice preference

      

Understanding the Ingredients

Chickpeas are the backbone of this curry, providing not only protein but also a creamy texture that complements the rich coconut milk. Ensure you rinse the canned chickpeas well to remove excess sodium and any canning liquid, which may affect the flavor of your dish. If you're looking for a more intense flavor, you can even use cooked dried chickpeas, which can be seasoned during cooking for extra depth.

Fresh spinach, when added at the end of the cooking process, retains its vibrant green color and nutritional benefits. It's important to stir it in just long enough for it to wilt but not lose its texture. If you can't find fresh spinach, you can substitute it with frozen spinach; just make sure to thaw and squeeze out excess water before adding it to the curry.

Cooking Techniques for Perfect Texture

Sautéing the onion, garlic, and ginger at the right temperature is crucial. Aim for medium heat; if you cook them too quickly, they can burn and impart a bitter flavor to the curry. You want the onion to become translucent and just start to brown, which typically takes about 5 minutes. This step builds a robust foundation for the overall flavor of the dish.

When adding the coconut milk, make sure to stir it gently into the chickpeas and spices, preventing any clumping. This will help achieve a smooth, creamy texture. Bring the mixture to a simmer, which is indicated when small bubbles begin to form at the edges of the pan but not a rolling boil, to preserve the integrity of the coconut milk and prevent separation.

Ingredients

For the Curry

1 can chickpeas, drained and rinsed
3 cups fresh spinach, roughly chopped
1 can coconut milk
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon red chili powder (optional)
Salt to taste
Fresh coriander for garnish

Instructions

Sauté the Base

Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.

Add Spices

Stir in cumin, coriander, turmeric, and red chili powder. Cook for another 2 minutes, allowing the spices to bloom.

Combine Chickpeas and Spinach

Add the chickpeas and coconut milk to the pan. Stir to combine and bring to a gentle simmer. Cook for about 10 minutes.

Incorporate Spinach

Toss in the chopped spinach and stir until wilted, about 2-3 minutes. Season with salt to taste.

Serve

Garnish with fresh coriander and serve hot with rice or naan.

Pro Tips

Feel free to add other vegetables like bell peppers or carrots for extra nutrition. You can also use frozen spinach in place of fresh, if needed.

Serving Suggestions

This chickpea spinach curry pairs wonderfully with fluffy basmati rice or warm naan bread. The creamy sauce clings beautifully to the rice, allowing you to savor every mouthful. For an extra touch, consider drizzling a bit of lime juice over the dish just before serving, which adds a bright and refreshing contrast to the rich flavors.

If you prefer a more substantial meal, you can serve this curry alongside roasted vegetables or a light salad. Roasted cauliflower or eggplant can add new textures, while a side salad with a tangy vinaigrette can lighten up the meal, especially on warm evenings.

Storage and Reheating Tips

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen as they meld together over time. To clean the cooking pot, allow it to soak; the coconut milk can leave a residue that comes off more easily with a little water and time.

When reheating, gently warm the curry on the stovetop over low heat, stirring occasionally to prevent sticking, until heated through. If the curry thickens too much in the fridge, simply add a splash of water or coconut milk while reheating to restore its creamy consistency.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, just make sure to soak and cook the dried chickpeas beforehand.

→ Is this recipe gluten-free?

Yes, it's naturally gluten-free as it uses chickpeas and vegetables.

→ How can I make this curry spicy?

Add more red chili powder or include fresh chili peppers for heat.

→ Can I freeze the leftovers?

Yes, the curry freezes well. Store it in an airtight container for up to 2 months.