This chickpea and spinach curry stew is so easy and fast to prepare yet carries lots of unique bold flavors. It’s a perfect weeknight dinner for busy families or a great meal to serve to a crowd. Vegan, healthy and gluten-free.
Curry is a more recent favorite flavor for me. I did not grow up eating it and once I discovered it, it still took me some time to really understand why some people loved it so much. And now we eat curry dishes at least once a week in different forms.
What is a curry powder made of?
Most curry powders are a mix of coriander, turmeric, cumin, fenugreek, garlic, ginger and chili pepper, although the combination varies slightly depending on the recipe. You can have fun and try different type of curry powders until you find your favorite. I like using this store bought curry powder from Frontier.
Also, you could try making your own curry powder mix! Check out this simple homemade curry powder recipe, you never know, you might already have everything you need in your pantry!
Why you will love this chickpea and spinach curry stew
- The delicious robust taste coming from the curry powder is paired with the mildly sweet coconut milk. This classic duo is a perfect combination of creamy, sweet and spicy that is so hard to resist.
- Curry flavors combine very well with ingredients that are somehow bland. This curry stew does just that: it brings some glow and attention to some veggies your might find unexcitable otherwise.
- This one-pot recipe is a so fast! Everything goes in the same pot and dinner is ready within 30-40 minutes.
- Make it ahead, the flavors will be even better! If you love to batch cook, then prepare this stew beforehand and make dinner for busy day much easier.
How to make this chickpea and spinach curry stew
Everything goes in the same pot! To make this recipe a quick and easy one, I suggest you start by preparing all the veggies. Then you will simply add the ingredients to the pot in sequences:
- First goes the onions and carrots.
- Then, the pepper, garlic, ginger and curry powder.
- Coconut milk, canned tomatoes, chickpeas, lots of spinach and cilantro are added to the pot and the stew is cooked until the veggies are tender.
Watch how to make it
Personalize this chickpea and spinach curry meal
This recipe is perfect to clean up your fridge with forgotten vegetables! Try using zucchinis, regular white potatoes, any type of peppers, cauliflower, broccoli, green beans or leafy greens like kale or collard green in place of the spinach.
Also, the chickpeas can be swapped for tofu or tempeh and other beans like cannelini beans.
How to serve
I love serving it with Israeli couscous. Also works great with regular couscous, brown rice or any other whole grain like farro or barley.
You can also serve this curry stew simply in a bowl and eat it with sliced whole wheat bread or pita. All the yummy sauce is perfect to dip the bread in.
How to store it
This curry makes for the perfect leftover since resting the dish in the fridge will allow the flavors to further blend together. So plan ahead, make double batch and you will have few meals ready to re-heat during a busy week.
Keep the leftovers in an air tight container in the fridge for up to 4 days.
Other curry flavored meals you might like
I hope you will love this vegan curry stew as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.
Chickpea and spinach curry
- 1 onion chopped in 1 inch pieces
- 3 large carrots peeled and chopped in 1 inch pieces
- 2 pepper (any colors) chopped in 1 inch pieces
- 3 clove of garlic crushed
- 2 tsp fresh ginger chopped
- 1 1/2 tbsp yellow curry powder
- 1 cup water
- 2x 14.5 oz canned coconut milk
- 14.5 oz canned diced tomatoes
- 2x 14.5 oz canned chickpea drained and rinsed
- 3 cup baby spinach
- 1/2 cup fresh cilantro roughly chopped
- salt and pepper to taste
- In a large pot or pan, cook the onion and carrots on medium-high heat for about 3 minutes. Add a bit of oil or water to prevent the veggies from burning.
- Add the pepper, garlic, ginger, curry powder and salt and pepper. Cook for an 1-2 minutes while stirring.
- Add the water, coconut milk and tomatoes to the pot. Give it a good stir, cover and cook for about 5-10 minutes on a low simmer.
- Then, add the chickpea, spinach and cilantro. Cook for about 10-15 more minutes, uncovered this time, until desired consistency. Taste and adjust the seasoning if needed.
- Serve over brown rice, couscous or any whole grains or with a side of bread and top with more fresh cilantro.