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Spinach and Chickpea Curry

This hearty spinach and chickpea curry is made by simmering tender chickpeas and wilted spinach in a fragrant, smoky tomato coconut sauce. The dish develops richer flavors overnight, resulting in a creamy, comforting stew with vibrant greens and tender legumes, perfect for make-ahead meals or leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil vegetable or coconut oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp toasted cumin seeds or ground cumin if toasted first
  • 1 tsp toasted coriander seeds or ground coriander
  • 400 g diced tomatoes canned or fresh, roasted for extra flavor
  • 1 can chickpeas drained and rinsed
  • 200 ml coconut milk full-fat preferred
  • 4 cups fresh spinach roughly chopped
  • 1 tsp smoked paprika optional for smoky flavor
  • to taste salt
  • 1 squeeze lemon juice brightens the dish

Equipment

  • Large heavy-bottomed pan
  • Wooden spoon
  • Measuring jug
  • Sharp knife
  • Chopping board

Method
 

  1. Heat the oil in a large heavy-bottomed pan over medium heat until shimmering and fragrant.
  2. Add the finely chopped onion and cook, stirring occasionally, until translucent and golden, about 5 minutes. The kitchen will fill with a sweet aroma.
  3. Toss in the minced garlic, toasted cumin, and coriander seeds. Stir for about 30 seconds until fragrant and slightly smoky, being careful not to burn the spices.
  4. Add the diced tomatoes and cook, stirring occasionally, until the mixture darkens and thickens slightly, about 8-10 minutes. It should smell rich and tangy.
  5. Pour in the drained chickpeas and coconut milk, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  6. Gradually add the chopped spinach, stirring until each batch wilts and turns bright green, about 2-3 minutes. The greens should be tender but vibrant.
  7. Taste the curry and season with salt as needed. Squeeze in fresh lemon juice to brighten the flavors, stirring well to combine.
  8. Let the curry rest for a couple of minutes to allow the flavors to deepen. The sauce should be glossy and thickened, with tender chickpeas and wilted greens.
  9. Serve hot, ideally over steamed rice or with crusty bread, garnished with a drizzle of oil or fresh herbs if desired. Enjoy the comforting, rich flavors of this make-ahead curry!

Notes

For an extra smoky flavor, toast the spices in a dry pan before adding to the dish. The curry tastes even better the next day after the flavors deepen overnight. Feel free to swap spinach for kale or chard for variation.