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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Curried Chickpeas and Spinach

    Curried Chickpeas and Spinach

    Published: Jul 17, 2018 · Modified: May 4, 2021 by Kate Ford · This post may contain affiliate links.

    Curried chickpeas and spinach
    JUMP TO RECIPE JUMP TO VIDEO
    easy curried chickpeas

    These quick and easy curried chickpeas and spinach make a flavour-packed and nutritious supper, with zingy lemon, Indian spices and a creamy coconut sauce.

    20 Min Meals | Vegetarian & Vegan

    How does the end of term end up being SO busy?  Every year it takes me by surprise.

    I imagine that we'll all be winding down for summer, chilling in the garden and making the most of the sunshine, and instead we're tearing round presentations and parties, late-night baking for just-remembered cake sales and tea parties, squeezing in play dates and birthday celebrations before the summer holidays begin.

    So now more than ever I'm in need of quick 20 minute meals that I can throw together amidst the chaos, and these curried chickpeas and spinach totally fit the bill.

    Flavour-packed and nutritious at the same time.  And as spicy (or not) as you like, so can easily be made suitable for all the family. And they even freeze well so you can make a double batch and give yourself a cooking-free night some other time.

    These lovely chickpeas are a great vehicle for some fabulous flavours - zingy lemon, tangy tomatoes, fiery chilli (if you like) and delicate Indian spices, all brought together in a really creamy coconut sauce.

    Make them tonight - you won't be disappointed!

    Jump to:
    • 📝 What you need
    • 👩🏽‍🍳 Variations
    • ❄️ Freezing
    • 🔪 What else can I make with chickpeas?
    • ⭐️ Reader Testimonials
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Curried Spinach & Chickpeas

    📝 What you need

    Ingredients

    Fresh

    • red onion
    • green chilli
    • cherry tomatoes
    • fresh coriander
    • baby spinach
    • lemon

    Storecupboard

    • tinned chickpeas
    • coconut milk
    • garlic purée / ready-chopped garlic
    • ginger purée / ready-chopped ginger
    • curry powder

    👩🏽‍🍳 Variations

    This is a great recipe for using up tins and jars from the cupboard. But if you're missing an ingredient, there's no need to rush to the shops to buy it. Here are a few suggestions for adapting the recipe to suit what you have to hand:

    • Don't have chickpeas? A tin of lentils is also really delicious in this recipe, or you could use beans instead - curried kidney beans are delicious.
    • Don't have cherry tomatoes? You can use any fresh tomatoes you have, or else half a tin of chopped tomatoes. Just drain off as much juice as you can before adding them, or else you will end up with far too much sauce.
    • Don't have curry powder? You can use a jar of spice paste instead, or make your own curry powder - a blend of any of the following that you have in the cupboard would be ideal: turmeric, ground coriander, mustard powder, ground cumin, chilli powder, ground fennel seeds, ground ginger or mixed spice.
    • Don't have coconut milk? You can use 150g vegetable stock and 50ml dairy-free cream instead.
    • Don't have spinach? Just leave it out, or use curly kale, chard or extra fresh herbs instead.
    Chickpea and spinach curry

    ❄️ Freezing

    These curried chickpeas freeze really well, so why not make up a big batch whilst you're at it, and freeze individual portions? You'll be so pleased to have them in the freezer when you can't find the energy to cook!

    A top tip for freezing is to leave out the spinach as it does tend to go a bit slimy when frozen then defrosted. Just add in a handful of fresh spinach when you're serving the defrosted chickpeas.

    Also, just be aware that spices and seasonings do tend to be tamed by the freezing process, so taste before you serve - you might need to add some more salt or a pinch of chilli flakes to your taste.

    Chickpea Curry Recipe

    🔪 What else can I make with chickpeas?

    If you're looking for some more interesting vegan recipes featuring chickpeas as the star of the show, how about trying:

    • Swedish-style Vegan Meatballs
    • Butternut & Chickpea Curry
    • Harissa-Roasted Chickpeas with Aubergine
    • Takeaway-style Vegan Korma

    ... or these recipes from blogging friends:

    • Camilla's Smokey Maple Roasted Chickpeas from Fab Food 4 All
    • Choclette's Black Chickpea & Red Quinoa Burgers from Tin & Thyme
    • Chloe's Hummus from Feast Glorious Feast

    ⭐️ Reader Testimonials

    ⭐️⭐️⭐️⭐️⭐️ "Love this! It easy to make and easy to make hotter or more flavoursome with all the different ingredients. I keep the tins in the store cupboard as a go to meal. We have ours with mini naan breads and mango chutney. Thank you for sharing." Anna

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Swiss Chard Curry
      Swiss Chard Curry with potato & lentils
    • Peanut Butter Chickpea Curry
      Peanut Butter Chickpea Curry
    • Slow Cooker Dahl
      Butternut Slow Cooker Dahl

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Curried chickpeas and spinach

    Curried Chickpeas and Spinach

    Kate Ford | The Veg Space
    These quick and easy curried chickpeas and spinach make a flavour-packed and nutritious supper, with zingy lemon, Indian spices and a creamy coconut sauce.
    5 from 16 votes
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    Prep Time 4 minutes mins
    Cook Time 16 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 2 people
    Calories 339 kcal

    Ingredients
      

    • 2 tablespoon rapeseed or sunflower oil
    • 1 red onion
    • 1 teaspoon garlic purée / ready-chopped garlic
    • 1 teaspoon ginger purée / ready-chopped ginger
    • 1 green chilli
    • 1.5 tablespoon curry powder
    • 400 g tin chickpeas
    • 10 cherry tomatoes
    • handful fresh coriander
    • 200 g coconut milk
    • 50 g baby spinach
    • 1 lemon

    Instructions
     

    • Heat the oil in a large frying pan.  Peel and slice the onion and fry gently for 4-5 minutes until soft. 
    • Add the garlic and ginger. De-seed and finely slice the chilli then add to the pan along with the curry powder.  Cook gently for a further minute or two.
    • Drain and rinse the chickpeas.
    • Halve the cherry tomatoes and to the pan along with the chickpeas. 
    • Finely chop the stalks of the coriander and add to the pan, saving the leaves for later.
    • Add the coconut milk, then simmer for 5 minutes until the sauce has thickened (add a splash of water if it dries out too much).  Season with salt and pepper to your taste.
    • Finely chop the spinach and stir through the chickpeas, followed by the juice of the lemon, and finally add the chopped coriander leaves.
      Chickpea and spinach curry

    Video

    Nutrition

    Serving: 1servingCalories: 339kcalCarbohydrates: 40gProtein: 10gFat: 17gSaturated Fat: 8gTrans Fat: 1gSodium: 541mgPotassium: 740mgFiber: 11gSugar: 7gVitamin A: 2837IUVitamin C: 63mgCalcium: 129mgIron: 5mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Lara says

      September 19, 2021 at 9:13 am

      This curry is delicious!
      I added a handful of green beans to mine 😋
      Will definitely make again!

      Reply
      • Kate Ford says

        September 20, 2021 at 10:37 am

        That's great to hear, thanks Lara.

        Reply
    2. Diana Reis says

      April 30, 2021 at 9:41 pm

      I love this dish. The flavor is bold and it is so easy to bring together.

      Reply
    3. Sharon says

      April 30, 2021 at 8:35 pm

      Not only is this dish easy to make, but it's also full of flavor. A great meal for meatless Mondays.

      Reply
    4. Liz says

      April 30, 2021 at 8:17 pm

      Chickpeas are my favorite! I'm always looking for new ways to enjoy them. This is great!

      Reply
    5. Tania says

      April 30, 2021 at 8:01 pm

      Hi! Excited to try this recipe tomorrow. I was wondering if this can be kept for a few days in refrigerator and reheated?
      Thank you so much!

      Reply
    6. Adrianne says

      April 30, 2021 at 7:48 pm

      Kate, this looks delicious! The colour of the dish really draws me in. I will give it a go for Meatless Monday next week, thanks for sharing.

      Reply
    7. Adrianne says

      April 30, 2021 at 7:47 pm

      Kate, this looks delicious! The colour of the dish really draws me in. I will give it a go for Meatless Monday next week, thanks!

      Reply
    8. Dannii says

      April 30, 2021 at 7:03 pm

      Chickpea curry with spinach is a favourite in our house too. So easy and comforting.

      Reply
    9. Anna says

      October 20, 2020 at 1:09 pm

      Love this! It easy to make and also easy to make hotter or more flavoursome with all the different ingredients. I keep the tins in the store cupboard as a go to meal. We have ours with mini Naan breads and mango chutney. Thank you for sharing.

      Reply
    10. Catering Industries says

      September 05, 2018 at 9:25 am

      This is marvellous! Thanks for sharing the recipe and let me also try this at home.

      Reply
    11. Balvinder says

      July 24, 2018 at 11:27 pm

      This chikpea curry sounds so flavor-packed and full of tons of vitamins!

      Reply
    12. Janice King says

      July 20, 2018 at 7:28 pm

      Hi Kate, The Veg Space food blog is amazing! it was a great helpful for me. Thank you so much.

      Reply
    13. Jo Allison / Jo's Kitchen Larder says

      July 18, 2018 at 7:24 pm

      I love how quick and easy this recipe is! Perfect mid-week curry without a fuss. Great for those super hectic last days of school term (I'm so with you lol). Yum!

      Reply
    14. Eb Gargano | Easy Peasy Foodie says

      July 17, 2018 at 6:31 pm

      Oh I know what you mean about the end of term - it really does feel like it should be wind down time and yet it's just super hectic, what with all the end of term meetings/services/displays etc. etc. I am soooo looking forward to next week right now. This recipe looks awesome - right up my street. You know how much I love a quick and easy meal - these last few weeks more than ever!! Eb x

      Reply
    15. Anvita says

      July 17, 2018 at 4:31 pm

      You had me at 20 minutes. Perfect for a weeknight meal

      Reply
    16. Shashi at SavorySpin says

      July 17, 2018 at 3:07 pm

      I love a good chickpea and spinach curry - and this looks delish! Also thatnks for the review on those knives!

      Reply
    17. Mahy says

      July 17, 2018 at 2:37 pm

      I would take a huge bowl of this chickpea goodness anyday over anything else!! Thanks for sharing--I love all the flavors you've used. Certainly making this one!!

      Reply
    18. camila says

      July 17, 2018 at 1:48 pm

      These are my favorite chickpeas!! how yum!! love these curried chickpeas with spinach!

      Reply
    19. Amy Nash says

      July 17, 2018 at 1:25 pm

      I love how quickly this curry comes together and that creamy coconut base! It sounds delicious and something that my family would love!

      Reply
    20. Whitney says

      July 17, 2018 at 1:12 pm

      This sounds delightful!! I love me some curried veggies, so this is right up my alley!

      Reply
    5 from 16 votes

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