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Chickpea Spinach Curry Weeknight Recipe

This Chickpea Spinach Curry Weeknight Recipe blends chickpeas, leafy greens, and cozy spices into a fast vegan curry that satisfies deeply.

Print Recipe
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 2 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Cooked chickpeas – 1½ cups
  • Fresh spinach – 3 cups
  • Onion – ½ cup finely chopped
  • Garlic – 3 cloves minced
  • Ginger – 1 teaspoon grated
  • Olive oil – 1 tablespoon
  • Crushed tomatoes – ¾ cup
  • Coconut milk – ½ cup
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala – ½ teaspoon
  • Chili powder – ¼ teaspoon
  • Salt – to taste
  • Water – ¼ cup

Method
 

  1. Heat olive oil in a pan over medium heat.
  2. Add onion and sauté for 3 minutes until soft.
  3. Add garlic and ginger, cooking for 30 seconds.
  4. Stir in cumin, coriander, turmeric, chili powder, and salt.
  5. Add crushed tomatoes and cook for 5 minutes until thick.
  6. Add chickpeas, coconut milk, and water, then simmer for 7 minutes.
  7. Fold spinach gently and cook until wilted.
  8. Finish with garam masala and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 410 kcal
  • Total Fat: 14 g
  • Saturated Fat: 6 g
  • Carbohydrates: 48 g
  • Fiber: 13 g
  • Protein: 18 g

Vitamins and Minerals (Per Serving)

  • Iron: 30%
  • Folate: 40%
  • Vitamin A: 60%
  • Magnesium: 18%
  • Potassium: 20%

Additional Notes / Tips to Enhance the Flavor

  • Add lemon juice if energy feels low.
  • Serve with rice or flatbread for fuller comfort.
  • Let curry rest briefly, because flavors mature faster than people.
Because weeknight dinners should soothe, not stress.