Name: Coconut & Spinach Chickpea Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 600 g chickpeas; 1.5 tsp salt; 1 tsp red hot chilli powder; 0.5 tsp teaspoon turmeric powder; 1 tbsp Kashmiri red chilli powder; 1 tbsp curry powder; 2 tbsp coriander-cumin powder; 2 tbsp garlic paste; 2 tbsp ginger paste; 2 onions; 0.25 cup water; 250 g tomatoes; 0.25 cup oil; 400 ml coconut milk; 500 G fresh baby spinach; Dried kasuri methi; Fresh coriander; Fresh green chillies

Coconut & Spinach Chickpea Curry

Servings: 6 Total Time: 35 mins Difficulty: Beginner

Why this recipe works

Spiced chickpeas. Coating them in the spices first means every chickpea is full of flavour.

Blended onions and tomatoes. They make a smooth base with no chopping.

Coconut milk. It makes the curry creamy without any dairy.

Lots of spinach. It wilts down into the sauce for colour and freshness.

Coconut Spinach Chickpea Curry FAQs

Is this chickpea curry vegan?

Yes. It uses oil and coconut milk, with no dairy.

Can I use frozen spinach?

Yes. Defrost it and squeeze out the water before adding it.

How long does it take?

About 35 minutes.

Is it spicy?

It’s medium. Use less hot chilli powder and fewer green chillies for a milder curry.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Coconut & Spinach Chickpea Curry

This curry brings together the richness of coconut milk, earthy chickpeas, and fresh spinach. It’s spiced with fragrant cumin, coriander, and Kashmiri chilli powder for a comforting and satisfying meal that’s easy to whip up in under 30 minutes.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch, Vegetarian Recipe Keys: High Protein Vegan Vegetarian Meals

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Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 5 Best Season: Suitable throughout the year

Instructions

Video

Prepare the Chickpeas:

In a bowl, mix the drained 600g of chickpeas with 1½ teaspoons of salt, 1 teaspoon of red hot chilli powder, ½ teaspoon turmeric, 1 tablespoon of Kashmiri red chilli powder, 1 tablespoon curry powder, 2 tablespoons of coriander-cumin powder, and 2 tablespoons each of garlic and ginger paste. Stir well to coat the chickpeas in the spices.

Make the Onion and Tomato Puree:

Blend 2 chopped onions with ¼ cup of water to make a smooth puree. Set aside.
Without rinsing the blender, pulse 250g of tomatoes (or cherry tomatoes) until they form a smooth puree. Set aside

Cook the Onion Puree:

Heat ¼ cup of oil in a pan over medium heat. Add the onion puree, being cautious of splatters.
Fry the onions for about 10 minutes, stirring occasionally, until they turn golden and the oil rises to the top. Cover the pan slightly to reduce splatter if needed.

Add the Chickpeas:

Once the onions are golden, gently fold the spiced chickpeas into the pan. Cook for a few minutes to allow the spices to release their flavours.

Add the Tomatoes:

Pour in the pureed tomatoes and stir well to combine with the chickpeas. Let this cook for 2 minutes, then add ¼ cup of water to rinse out the spice bowl and pour it into the pan.

Add Coconut Milk:

Cover the pan and let the curry simmer for 3 minutes. Then, pour in 400ml of coconut milk. Stir gently and let the mixture cook for another 5 minutes. Adjust the consistency to your liking, thicker or soupier.
Add Spinach:
Fold in 500g of fresh baby spinach. Close the lid and let the spinach wilt into the curry, stirring occasionally. This will take about 1 minute.

Finish and Serve:

Sprinkle a handful of dried kasuri methi for a subtle, smoky flavour and garnish with freshly chopped coriander and sliced green chillies for a bit of extra heat.