Easy Chickpea Curry With Spinach

Easy Chickpea Curry With Spinach

Looking for an easy chickpea spinach curry that is creamy without the cream? Cozy without being heavy? And ready in under 20 minutes?

This chickpea curry with baby spinach will be your new weeknight favorite. Tender chickpeas simmer in a lightly spiced tomato base. Then we finish it with soya milk and nutritional yeast for silky richness.It is dairy-free and packed with plant protein and fiber. It is also so satisfying over toasted sourdough, fluffy rice or quinoa. This is the glow-from-within bowl I love when I want something nourishing, budget-friendly, and made from pantry staples.

↓ Jump to Recipe
White bowl of chickpea spinach curry with tomatoes and wilted spinach garnished with coriander on a blue striped kitchen towel

Table of Contents

Why You’ll Love This Recipe Key Ingredients How To Make This Recipe
+ View more

Why You'll Love This Easy Chickpea Spinach Curry

  • Ready in 15 minutes: Everything happens in one pan with pantry staples, therefore it is perfect for busy weeknights.
  • Creamy without cream: Because we use soya milk, aquafaba and nutritional yeast, you get a silky, savory sauce that is completely dairy-free.
  • High-protein and nourishing: Chickpeas, spinach and nutritional yeast add plant protein, fiber and iron, so they keep you full and glowing for longer.
  • Budget and meal-prep friendly: In fact, it uses just 1 can of chickpeas and 80g of spinach. Moreover, it stores well and tastes even better the next day.
  • Customizable: For example, you can make it extra spicy with cayenne or keep it mild for kids, and it works beautifully with rice, quinoa or toasted sourdough.

Key Ingredients

Flat lay of ingredients including boiled chickpeas, baby spinach, soya milk, chopped onion, cherry tomatoes, coriander leaves, ginger garlic and nutritional yeast in small bowls
  • Chickpeas - Chickpeas make the curry hearty and satisfying. In addition, chickpeas are rich in protein and fiber.
  • Cherry Tomatoes - Use cherry tomatoes instead of canned. Because they are naturally sweet, they balance the warm spices. As a result, the sauce tastes fresh and light.
  • Onion - Finely chopped onion is the base. When you saute it until soft, it adds gentle sweetness.
  • Garlic and Ginger - Garlic adds depth, while ginger adds warmth. Together they make the curry aromatic.5.
  • Baby Spinach - This is just enough for 1 can of chickpeas. It wilts in 1 minute, therefore it keeps its color. Moreover, it adds iron and freshness without watering down the sauce. Spinach is nutrient-dense.
  • Nutritional Yeast - This is what makes it creamy without cream. It gives a savory, almost cheesy flavor. So you do not need heavy cream or coconut milk.
  • Soya Milk - Paired with 2 tbsp aquafaba, it creates a silky sauce. For example, you can use unsweetened almond milk if you prefer, but soya milk stays creamier.
  • Fresh Coriander Leaves - Add it right at the end. It adds brightness and a fresh finish. However, if you do not like coriander, parsley works too.
  • Pantry staples- olive oil, aquafaba, cumin, coriander powder, curry powder, garam masala, cayenne, turmeric and salt to taste.

All the ingredients for this easy chickpea spinach curry are easy to find and naturally vegan and gluten-free.

How To Make Easy Chickpea Spinach Curry

Step 1:- Heat 1 tbsp olive oil. Add chopped onion and saute until soft and translucent. Add chopped garlic and ginger. Cook for 1 minute on low heat, stir well. Then add chopped cherry tomatoes. Cook 4 to 5 minutes until soft.

Chopped onions sautéed in a stainless steel pan with fresh diced cherry tomatoes added on top on an induction cooktop

Step 2 :- Then add salt and all spices plus a splash of water. Add 1 can chickpeas, 2 tbsp aquafaba and 100 ml water. Simmer 5 minutes on medium heat until liquid reduces.

Side by side comparison of tomato onion sauce simmering in a pan and the same pan after adding boiled chickpeas for vegan chickpea spinach curry

Step 3 :- Add 80g baby spinach. Cover for 1 minute to wilt. Therefore it stays bright green.

Fresh baby spinach leaves added on top of chickpea tomato curry in a pan to wilt

Step 4 :- In a small bowl, mix 2 tbsp nutritional yeast with 140 ml soya milk. Add to pan and simmer 1 to 2 minutes. Stir well so the chickpeas are coated - this is where your easy chickpea spinach curry gets creamy and hearty.

Creamy vegan chickpea spinach and tomato curry cooked with soya milk in a stainless steel pan

Step 5 :- Add 2 tbsp chopped coriander. Mix and remove from heat. Serve with toasted sourdough, rice or quinoa.

Overhead shot of creamy vegan chickpea spinach curry served in a white bowl garnished with fresh coriander leaves

Tips, Swaps & Variations

  • Tips for best results:-
  • Do not skip the aquafaba- It is the starchy water from the chickpea can. As a result, it makes the sauce silky.
  • Wilt, do not boil the spinach- Add 80g at the end and cover for 1 minute. Therefore it stays bright and fresh.
  • Make it ahead- The curry thickens overnight. In fact, it tastes even better the next day.
  • Easy swaps:-
  • Tomatoes- Use 200g canned chopped tomatoes if you do not have cherry tomatoes.
  • Soya milk- Swap for unsweetened oat or almond milk. However, soya milk stays creamiest. You can also use light coconut milk.
  • Nutritional yeast- Swap for 20g grated parmesan if not dairy free.
  • Coriander- Use parsley if you prefer. Alternatively, skip it completely.
  • Variations to try:-
  • Extra protein:- Add 100g paneer or tofu cubes at the end. Then simmer 2 minutes.
  • Greener curry- Add 50g frozen peas with the spinach. So you get more color and fiber.
  • Spicier version- Add extra cayenne or 1 chopped green chili with the garlic. For example, add 1/4 tsp more at a time.
  • Serving idea- Serve over quinoa for more protein. Moreover, it is great with toasted sourdough to scoop up the sauce.

Storage Tips

  • In the fridge:- Cool the curry within 2 hours. Then transfer to an airtight container. Leftover easy chickpea spinach curry keeps well in the fridge for 3 days and freezes well too. Therefore it is great for meal prep.
  • In the freezer:- This curry freezes well. Let it cool completely first. Then freeze in portions for up to 2 months. However, add fresh spinach after thawing if you want it bright green.
  • To reheat:- Reheat on the stove with a splash of water or soya milk. So the sauce becomes silky again. Alternatively, microwave for 2 minutes and stir halfway.
  • To serve again:- Taste and add a pinch of salt or lemon juice after reheating. For example, fresh coriander on top makes it fresh again.
  • Do not:- Leave it at room temperature for more than 2 hours. Also do not reheat more than once.
White bowl of chickpea spinach curry with tomatoes and wilted spinach garnished with coriander on a blue striped kitchen towel

Easy Chickpea Curry With Spinach

Nourishing Glow Diaries
Creamy without the cream, cozy without being heavy, and ready in under 20 minutes. This High-Protein Chickpea Spinach Curry simmers tender chickpeas in a lightly spiced tomato base, then finishes with soya milk and nutritional yeast for silky, dairy-free richness. Budget-friendly, nourishing, and perfect over sourdough, rice or quinoa.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 Servings
Calories 298 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger chopped or grated
  • 6-7 cherry tomatoes chopped
  • 1 can chickpeas 400g, drained and rinsed, plus 2 tbsp aquafaba reserved
  • 80 g baby spinach
  • 2 tbsp nutritional yeast
  • 140 ml unsweetened soya milk
  • 100 ml water
  • 2 tbsp fresh coriander leaves chopped
  • Spices: 1 tsp ground cumin 1 tsp ground coriander, 1/2 tsp curry powder, 1/2 tsp garam masala (optional), 1/4 tsp cayenne pepper, 1/4 tsp turmeric, salt to taste

Instructions
 

  • Heat olive oil in a pan on medium heat. Add onion and sauté for 3 to 4 minutes until soft.
  • Add garlic and ginger. Cook for 1 minute on low heat and stir.
  • Add cherry tomatoes. Cook for 4 to 5 minutes until soft. Add salt and all spices plus a splash of water. Stir well.
  • Add chickpeas, 2 tbsp aquafaba and 100 ml water. Simmer for 5 minutes until liquid reduces .
  • Add 80g baby spinach. Cover for 1 minute to wilt. Then mix gently.
  • In a small bowl, whisk nutritional yeast with soya milk until smooth. Pour into the curry. Simmer for 1 minute or until creamy.
  • Turn off heat. Add chopped coriander. Serve with toasted sourdough, rice or quinoa.

Notes

Tip: Whisk 2 tbsp nutritional yeast with 140 ml soya milk before adding to the pan. This keeps the sauce smooth and creamy.
Aquafaba: Use 2 tbsp water from the chickpea can. It adds silkiness without cream.
Milk: You can use your choice of milk, but soya milk or coconut milk make it more creamy.
Spice: Mild as written. Add extra cayenne 1/4 tsp at a time if you like heat.
Storage: Keeps 3 to 4 days in the fridge, freezes 2 months.
 
Keyword chickpea spinach curry, dairy-free chickpea curry, high protein chickpea curry, vegan chickpea curry

NUTRITIONAL INFORMATION: (per serving) Calories: 298 kcal, Protein:12g , Carbohydrates: 28g, Fiber: 7g, Fat: 10g, Saturated Fat: 1.5g, Unsaturated Fat: 7.5g — mainly from olive oil, Sodium: 380mg — will vary with added salt and aquafaba, Iron: 2.8mg, Calcium: 110mg

IMPORTANT: Nutrition is estimated using USDA data and will vary based on brands used.

More Healthy Recipes You'll Love

Frequently Asked Questions

  • Can I freeze this chickpea spinach curry?
  • Yes. Let it cool within 2 hours, then freeze in airtight containers for up to 2 months. For best color, add fresh spinach after thawing.
  • Can I use canned tomatoes instead of cherry tomatoes?
  • Yes. Use 200g canned chopped tomatoes. However, simmer 2 extra minutes so the sauce thickens.
  • Is this curry dairy free and vegan?
  • Yes. We use soya milk, aquafaba and nutritional yeast instead of cream. Therefore it is completely dairy free and vegan.
  • How do I make it more high protein?
  • The chickpeas already add plant protein and fiber. In addition, you can serve it with quinoa or add 100g paneer or tofu at the end.
  • Can I make it without nutritional yeast?
  • Yes. You can skip it, but the sauce will be less savory. Alternatively, use 20g grated parmesan if you are not vegan.
  • Why is my sauce too thin?
  • Simmer 2 to 3 minutes longer without a lid. Add soya milk and nutritional yeast mix after the water is reduced to very little. Moreover, make sure you use 2 tbsp aquafaba plus soya milk mixed with nutritional yeast, so it thickens.