This simple chickpea curry spinach dish served with brown rice comes together in 30 minutes. It’s a healthy weeknight meal full of plant protein, chopped spinach, and a rich tomato curry sauce. Family-friendly and full of flavor!
It’s back-to-school week here in my house! I’m thrilled that both my kids are going to school 5 days a week, and that they’re at the same school!
With both kids in school, I had a whole week to focus on work! But while I’ve been catching up on all the little things that got put off while the kids were home for the summer, I’ve somewhat neglected my other responsibilities, like going to the grocery store and meal prepping!
This quick, easy, and nutrient-rich curry came together one evening this week when I was due for a trip to the grocery store! It’s a great way to use up extra veggies in your fridge that are about to go bad!
One evening, particularly tired from a day in front of the computer, I pulled open the fridge and took out some fresh spinach that needed to be used. Then I took a look in my pantry to find some canned chickpeas and crushed tomatoes. A simple vegan chickpea curry to the rescue!
I whipped up this chickpea curry spinach in under 30 minutes. While the curry was cooking, I prepared some brown rice in my ninja foodi.
It was a big hit with my family! My husband was surprised by the rich flavor that was achieved in such a short amount of time, and my kids didn’t think it was too spicy!
Why This Recipe Works
- 30 Minute Recipe
- Family Friendly Recipe
- Simple Ingredients
- Nutrient Rich
- Vegan
- Gluten-Free
- Dairy-Free
- High in Protein
Ingredients and Notes
Vegetables: The base of this curry starts with red onion, garlic, and ginger. These are ingredients I always have on hand. I buy a large bag of onions every other week so that I always have them. I use onions in virtually all of my savory recipes! You may not have fresh ginger, but you can also use ginger paste. Added to the onions is fresh chopped spinach. However, if you don’t have fresh spinach you can also use frozen. A bit of fresh cilantro makes for a nice garnish!
Spices: Once you build your spice rack, you will likely have all these spices available to you. This recipe calls for yellow curry powder, salt, cayenne pepper, and smoked paprika. The cayenne pepper adds a bit of heat, while the paprika adds a smokiness. If you’re serving to your kids, you may want to leave out the cayenne pepper, sprinkle a bit on your own serving, or use black pepper.
Canned Items: You’ll need two cans of chickpeas (garbanzo beans), rinsed and drained. One can of crushed tomatoes, and a ¼ cup of vegetable stock or water.
For complete measurements scroll to the bottom of this post to the recipe card.
Instructions
Sauté Onions and Garlic: In a large pan heat oil over medium-high heat. Add the diced onion, minced garlic, and minced ginger. Cook a couple of minutes until onions are soft and translucent, about 2-3 minutes.
Add Spices: Add the spices including the curry powder, salt, cayenne, and paprika. Stir to combine. Cook for an additional minute.
Add Spinach: Add the vegetable stock, and fresh baby spinach. Stir until the spinach wilts.
Add Tomatoes and Chickpeas: Add the crushed tomato puree, and the drained and rinsed chickpeas. Cook for an additional 5 minutes, or until heated through.
Prepare Brown Rice: Serve with a side of brown rice, and top with fresh chopped cilantro.
Recipe FAQS
No, chickpeas are not fattening. While they are a legume and therefore contain carbs, they are high in protein, fiber, and an excellent source of multiple vitamins and minerals. They are a great meat substitute for vegans and vegetarians.
Yes, this is a healthy nutrient-rich dish that is also heart healthy! This recipe is lower in fat and calories than other curry dishes because it does not use coconut cream, or coconut milk to create the base of the sauce. It also uses a small amount of olive oil, not vegetable oil, to sauté the onions which is a healthier less processed alternative. You can leave the oil out completely, and use water or vegetable stock to sauté the vegetables instead.
Expert Tips
- Allow the spices to sauté with the onions for a minute or two to help incorporate their flavor into the base of the curry.
- Use ginger paste if you don’t have fresh ginger.
- If you don’t have yellow curry powder, you can use a garam masala spice mix, or curry paste.
- When using frozen spinach, make sure it is thawed, and that you squeeze all the extra water out of the spinach before adding it to the pot. If not, the frozen spinach will water down the curry sauce.
- Add some chopped tomatoes to give the sauce a chunkier texture.
How to Serve
This curry tastes delicious all on its own, but I prefer to serve it with a side that absorbs the flavors of the sauce. For a high fiber option, I suggest brown rice. For a high protein option, I suggest quinoa. And for a traditional side, I suggest basmati rice, pita bread, or vegan naan.
Sprinkle fresh cilantro on top, and squeeze with a bit of lemon juice for some acidity.
How to Store and Keep
Refrigerator: Allow to cool to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Transfer to a freezer-safe container. Label with the contents and date. It will keep in the freezer for up to 2 months.
Reheat: When ready to reheat, transfer to the refrigerator to thaw overnight. Reheat on the stovetop over medium heat until warmed through.
Variations
Different Vegetables: If you don’t have spinach, feel free to use other leafy greens such as kale or Swiss chard. You could also add any additional vegetables to this dish such as red pepper, or fresh tomatoes.
Traditional Spices: The more traditional way to start a curry is to sauté the whole spices in oil and wait for them to pop. Since I didn’t have these spices, I used ground spices, but you can use a combination of ½ a teaspoon each of mustard seeds, cumin seeds, and coriander seeds. Add them to your pan with olive oil, and heat over medium-low stirring to coat. Wait for the seeds to sizzle and pop before adding the onions, garlic, and ginger.
More Vegan Curry Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Chickpea Curry Spinach
Ingredients
- 2 teaspoon olive oil
- 1 small red onion diced
- 4 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 ½ tablespoon yellow curry powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ¼ cup vegetable stock
- 8 oz fresh spinach or 4 oz of frozen spinach
- 15 oz crushed tomatoes 1 can
- 30 oz chickpeas 2 cans (drained and rinsed)
- ¼ cup fresh cilantro for serving
- 3 cups cooked brown rice for serving
Instructions
- In a large skillet over medium-high heat add olive oil, diced onion, minced garlic, and minced ginger. Cook until onions are soft and translucent, about 3 minutes.
- Add the spices including the curry powder, salt, cayenne, and paprika. Stir to combine and cook for an additional minute.
- Add the vegetable stock, and fresh spinach. Stir until spinach wilts.
- Add the crushed tomatoes, and the drained and rinsed chickpeas. Cook for an additional 5 minutes, or until heated through.
- Serve with a side of brown rice, and top with fresh chopped cilantro.
Video
Notes
- Allow the spices to sauté with the onions for a minute or two to help incorporate their flavor into the base of the curry.
- Use ginger paste if you don’t have fresh ginger.
- If you don’t have yellow curry powder, you can use a garam masala spice mix.
- If you choose to use frozen spinach, make sure it is thawed, and that you squeeze all the extra water out of the spinach before adding it to the pot. If not, the frozen spinach will water down the curry sauce.
- Will keep in the refrigerator for up to 4 days, and will freeze for up to 2 months.
Emily Flint
Such a delicious and refreshing meal! I made this for lunch and will be making more for the rest of the week. Thanks for the great recipe!
Kathi
So fresh healthy and easy to make…on my list to make!
Cathleen
Okay, I have GOT to try this!! I have all of the ingredients at home, so there is really no excuse. Bookmarked to make later this week 🙂
Beth
Oh my goodness! This is going to be such a hit and absolutely delicious. Sounds amazing and going to be so tasty for lunch today!