This chickpea and spinach curry stew is so easy and fast to prepare yet carries lots of amazing flavors. Combines chickpeas, curry powder and tons of vegetables, such as carrots, spinach and red pepper. Makes for a perfect weeknight dinner for busy families and can be made ahead if you love to meal-prep. Vegan, healthy and gluten-free.
This chickpea and spinach curry is one of my first recipe that I made for the blog and have been updated since then for easier to understand cooking steps and better tips.
And we have been making this vegan curry recipe so many times since it is out on the internet!
It is SO quick, easy, pantry-friendly and versatile too. We love it with chickpeas for added plant-based protein, some wilted spinach and tender carrots, but you can really use whatever veggie you like.
The rich coconut curry gravy is amazing and flavor-packed, which is perfect when craving a big bowl of comfort food. Serve it over rice for a nice chewy bite or with a side of vegan naan bread to dip in the curried sauce.
I also love that I can make this dish within 30 minutes, which is why I usually make it during the week when I need something fast, but still super tasty. For this dish to be made quicker, I decided to simply use a mix of powdered curry instead of whole seeds. It works GREAT in this dish and just so much more convenient and quick. The sauce also does not need so much simmering to keep this recipe super speedy.
Plus, our kids loves this meal! I simply use a little less curry powder to make sure it is not spicy at all, but the flavor overall are mild and super satisfying.
Let me know if you try it! 🧡
Why you will love this chickpea and spinach curry stew
- So flavorful: simply combining curry powder, coconut milk and a few aromatics such as garlic and ginger makes for a creamy, sweet and spicy saucy dish that is so unbelievably tasty without much effort.
- Veggie-packed: this curry makes can be a great recipe to help you eat more healthy vegetables. If you don't like the one that I used, then feel free to swap for other veggies (see below for more ideas!).
- Quick: everything goes in the same pot and done 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.
Ingredients you'll need
- Produce: onion, red pepper, carrots and spinach. I highly recommend to get fresh vegetables for this recipe as frozen veggies would get very mushy in the stew.
- Canned coconut milk: I used full fat for better flavor and it gives the sauce a nice rich texture.
- Curry powder: All curry powders are not made equal, some are milder vs spicier, etc, so you might want to try different ones to find the one that suits you.
- Canned tomatoes: I used "petite" diced tomatoes to make this recipe, but regular cut will work. If you don't want any pieces of tomatoes in the sauce, then you can simply do a quick blend to crush the tomatoes before adding them to the pan.
- Garlic and fresh ginger: don't use powder, you will need both of them fresh for best flavor.
- Cilantro: optional, but add a lot of flavor.
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!
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.
Cook the vegetables
Warm up a large pan (I love using a dutch oven for curries and stews) and add a little oil (if using). Then, start by cooking the onion with the carrots for about 5 minutes stirring often. Then add the red pepper and stir.
Add the aromatics
Add the garlic, ginger and curry powder over the veggies and stir well to coat them with the aromatics. Let it cook for about one minutes before adding the liquids (don't let it burn).
Add the coconut milk and canned tomatoes to the pan and stir well. I like to also add a little water so it can cook down nicely.
Cover and simmer for about 10 minutes.
Then, add the spinach, chickpeas and cilantro and cook for another 10-15 minutes, uncovered this time. The curry is ready when it reaches desired consistency.
Serve while still warm over rice, quinoa or with a side of bread.
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 other 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 a side of 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 vegan curried recipes you might like
- Vegan tofu Tikka Masala
- One-Pot broccoli curry ramen
- Black bean curry
- Curried carrot, ginger and red lentil soup
- Vegan jackfruit curry stew
- Aubergine and cauliflower curry
- Vegan lentil curry
- Curry tofu scramble
- Butter bean curry
I hope you will love this chickpea and spinach curry 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 ½ 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
- ½ 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.