Creamy Chickpea & Spinach Curry – A Cozy Bowl of Plant-Based

A Curry That Hugs You From the Inside

There’s something magical about a curry bubbling away on the stove. The aromas of garlic, ginger, and warming spices fill the air, and you just know dinner is going to be something special.

This Creamy Chickpea & Spinach Curry is one of those dishes that checks every box:
Easy to make
Budget-friendly
Vegan & gluten-free
Deeply satisfying

It’s the kind of recipe I make when I need a comforting, nourishing meal without too much fuss. The creaminess comes from coconut milk, and the chickpeas bring that hearty, protein-packed bite. Throw in a generous handful of spinach, and you’ve got yourself a feel-good dish that just works—for weeknights, for guests, for meal prep… it’s always a winner.

Why You’ll Love This Curry

Plant-based goodness – It’s 100% vegan but still rich and indulgent.
Flavors that develop fast – Thanks to garlic, ginger, and curry powder, you get deep flavor in under 30 minutes.
Pantry-friendly – Made mostly from ingredients you already have in your cupboard.
Versatile – Serve it with rice, naan, or even over baked potatoes!

Ingredients

Here’s what you’ll need (and a few swaps, if needed):

1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground)
2 tsp curry powder (or garam masala for a twist)
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chili flakes (optional for heat)
1 can (400g) chickpeas, drained & rinsed
1 can (400ml) coconut milk (full-fat for creaminess)
1/2 cup vegetable broth (or water)
4 cups fresh spinach (or 1 cup frozen)
Salt & pepper, to taste
Juice of half a lemon
Fresh cilantro (for garnish, optional)

Step-by-Step: How to Make It

1. Sauté the Aromatics

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent.

Then add the garlic, ginger, and spices (curry powder, cumin, turmeric, chili flakes). Stir well and let the spices bloom for about 1 minute—it should smell incredible!

2. Chickpeas & Coconut Magic

Add the chickpeas and give everything a good toss. Pour in the coconut milk and vegetable broth. Stir, bring to a simmer, and let it cook for 10 minutes Chickpea so the flavors meld together.

3. Spinach Time

Add your spinach and stir until wilted. If using frozen spinach, give it a couple more minutes to heat through.

4. Brighten It Up

Finish with a good squeeze of lemon juice to balance the richness. Taste and adjust salt, pepper, or chili to your liking.

5. Serve & Savor

Ladle it into bowls over fluffy rice or scoop it up with naan. Sprinkle with chopped cilantro if you’re feeling fancy.

What to Serve With Chickpea & Spinach Curry

Steamed basmati rice (classic and simple)
Toasted naan or roti
Quinoa or couscous for a twist
Cauliflower rice for a lower-carb option

And if you’re meal-prepping? This curry stores beautifully in the fridge for up to 4 days and freezes well too.

Tips & Variations

Switch the greens – Try kale or Swiss chard if you’re out of spinach.
Spice it up – Add a chopped green chili or extra chili flakes for more heat.
Make it richer – A spoonful of cashew butter or almond butter adds depth.
Bulk it up – Add diced sweet potatoes or potatoes before the chickpeas.

A Global Comfort Dish with Local Simplicity

Even though this dish borrows flavors from Indian cuisine, it’s adaptable to what you have on hand. It’s a beautiful example of how global inspiration meets everyday ingredients.

And the best part? Whether you’re a lifelong vegan, just starting plant-based eating, or simply looking for a cozy bowl of something good—this Creamy Chickpea & Spinach Curry has got your back.

Let’s Keep It Real

I’m not a professional chef, just someone who believes in meals that nourish, not just physically, but emotionally. This curry? It’s one of those recipes I make when I need to feel grounded. When I want to slow down. When I want something that tastes like love in a bowl.

I hope it becomes a go-to in your kitchen, too.

Food