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Coconut & Spinach Chickpea Curry

Coconut and spinach chickpea curry

This coconut, spinach and chickpea curry is a quick vegan curry: chickpeas coated in spices, cooked in a golden onion and tomato base, then simmered in coconut milk with half a kilo of fresh baby spinach.

Coconut, spinach and chickpea curry

It's ready in about 35 minutes and uses store-cupboard ingredients. Aamna finishes it with kasuri methi, coriander and green chillies.

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.

Tips for the best chickpea curry

  • Use a splatter guard. Onion purée spits as it fries.
  • Fry until the oil rises. About 10 minutes for the onions.
  • Add spinach at the end. Stir it in just until wilted.
  • Use tinned chickpeas. Drain them well before coating in the spices.

What to serve with chickpea curry

Serve with rice, naan or chapati. For more vegetarian curries, try our sweet and spicy pumpkin curry, Kerala mango curry or Dishoom-inspired black dal.

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.

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 6
Estimated Cost: 5
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 600 g chickpeas (tinned, drained)
  • 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 (danya jeera)
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 onions (chopped)
  • 0.25 cup water (for onion puree)
  • 250 g tomatoes (or cherry tomatoes)
  • 0.25 cup oil
  • 400 ml coconut milk
  • 500 G fresh baby spinach
  • Dried kasuri methi (optional, for garnish)
  • Fresh coriander (for garnish)
  • Fresh green chillies (optional, for extra heat)
Instructions
    Prepare the Chickpeas:
  1. 1
    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.
    2. Make the Onion and Tomato Puree:
  2. 2
    Blend 2 chopped onions with ¼ cup of water to make a smooth puree. Set aside.
  3. 3
    Without rinsing the blender, pulse 250g of tomatoes (or cherry tomatoes) until they form a smooth puree. Set aside
    4. Cook the Onion Puree:
  4. 4
    Heat ¼ cup of oil in a pan over medium heat. Add the onion puree, being cautious of splatters.
  5. 5
    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.
    6. Add the Chickpeas:
  6. 6
    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.
    7. Add the Tomatoes:
  7. 7
    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.
    8. Add Coconut Milk:
  8. 8
    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.
  9. 9
    Add Spinach:
  10. 10
    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.
    11. Finish and Serve:
  11. 11
    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.
Keywords: chickpea curry, chickpea curry recipe, chickpea curry with coconut and spinach
Read it online: https://burmawalakitchen.com/recipe/coconut-spinach-chickpea-curry/
Aamna Bawa