Golden Chickpea Curry with Spinach is a vibrant, comforting dish that brings bold spices and nourishing ingredients together in under 30 minutes. This wholesome, plant-based curry is perfect for Good Friday or any meat-free occasion. Featuring chickpeas simmered in a creamy coconut milk base infused with turmeric, cumin, and coriander, and finished with fresh spinach and lemon, it’s a satisfying, soul-warming meal that’s both easy to make and packed with flavor.
Why You’ll Love This Recipe
This curry is everything you want in a weeknight dinner—quick, healthy, and deeply flavorful. The coconut milk adds creaminess without dairy, while turmeric gives the dish its golden hue and a natural anti-inflammatory boost. Chickpeas offer plant-based protein and fiber, and fresh spinach brings a touch of green and added nutrients. Best of all, it’s naturally gluten-free, vegan, and incredibly customizable. Serve it with rice, quinoa, or warm flatbread for a complete meal.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 teaspoons ground turmeric
1/2 teaspoon red chili flakes (adjust to taste)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes, with juices
1 can (14 oz) coconut milk
1/2 cup vegetable broth
4 cups fresh spinach, chopped
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)
directions
- In a large saucepan or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the cumin, coriander, cinnamon, turmeric, and red chili flakes. Stir for 30 seconds to release the aroma of the spices.
- Add the chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
- Let the curry simmer for 10–12 minutes, stirring occasionally, to blend the flavors. Season with salt and pepper to taste.
- Stir in the chopped spinach and cook for 1–2 minutes until wilted.
- Serve hot, garnished with fresh cilantro and a squeeze of lemon. Pair with steamed rice or naan.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 370 kcal per serving
Variations
- Add Sweet Potato: Dice and cook with the chickpeas for a heartier dish.
- Creamier Texture: Blend part of the chickpeas and broth before adding spinach for a thicker curry.
- Extra Greens: Substitute or add kale, mustard greens, or Swiss chard for variation.
- Spicy Kick: Use fresh chili or increase chili flakes for more heat.
- Indian-Inspired Twist: Add a pinch of garam masala or curry powder toward the end of cooking.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. This curry also freezes well—cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Is this recipe vegan?
Yes, it is fully vegan and made without any animal products.
Can I use frozen spinach instead of fresh?
Absolutely. Use about 1 cup of thawed, drained spinach and stir it in just like fresh.
What can I substitute for coconut milk?
Use cashew cream or a dairy-free heavy cream alternative. Avoid thin plant-based milks unless thickened.
Is this dish spicy?
Mild to medium. You can adjust the chili flakes to suit your taste.
Can I make this oil-free?
Yes. Sauté the onion in a few tablespoons of water or broth instead of oil.
What kind of rice works best?
Basmati or jasmine rice pair beautifully with the curry’s warm spices, but brown rice or quinoa also work well.
Can I use dry chickpeas?
Yes. Cook 1/2 cup of dry chickpeas until tender before using. Canned chickpeas are quicker and more convenient.
Can I make this in advance?
Yes, it tastes even better the next day as the flavors deepen. Perfect for meal prep.
Is it suitable for Passover?
Yes, if all ingredients are kosher for Passover. Use homemade or certified kosher-for-Passover broth and coconut milk.
What can I serve with this curry besides rice?
Naan, flatbread, couscous, or even roasted cauliflower make excellent sides.
Conclusion
Golden Chickpea Curry with Spinach is a fast, flavorful, and nourishing plant-based dish that brings bold color and comfort to your table. Whether you’re observing Good Friday, planning a vegan dinner, or simply craving something wholesome and vibrant, this curry is sure to become a repeat favorite. Ready in just 25 minutes, it proves that great food doesn’t have to be complicated—it just has to be cooked with care.
PrintGolden Chickpea Curry with Spinach
Perfect for Good Friday or any cozy meat-free dinner, this Golden Chickpea Curry is packed with creamy coconut milk, vibrant turmeric, warming spices, and fresh spinach. Ready in just 25 minutes, it’s a flavorful, nourishing vegan meal you’ll come back to again and again—ideal with rice, quinoa, or naan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 370 kcal per serving
- Method: Main Course, Curry
- Cuisine: Simmering
- Diet: Vegan
Ingredients
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1 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp ground cinnamon
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2 tsp ground turmeric
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1/2 tsp red chili flakes (adjust to taste)
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) diced tomatoes, with juices
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1 can (14 oz) coconut milk
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1/2 cup vegetable broth
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4 cups fresh spinach, chopped
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lemon wedges (for serving)
Instructions
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Heat olive oil in a large saucepan or skillet over medium heat.
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Add chopped onion and sauté for 5 minutes until softened.
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Stir in garlic and ginger; cook for 1 minute.
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Add cumin, coriander, cinnamon, turmeric, and chili flakes. Cook for 30 seconds to bloom the spices.
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Add chickpeas, diced tomatoes (with juice), coconut milk, and vegetable broth. Bring to a simmer.
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Simmer for 10–12 minutes, stirring occasionally.
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Season with salt and pepper. Add spinach and stir until wilted (about 2 minutes).
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Serve hot, garnished with fresh cilantro and lemon wedges. Enjoy with rice or warm flatbread.
Notes
For a thicker curry, simmer uncovered an extra few minutes. Great for meal prep—flavors deepen overnight. Add cauliflower or sweet potatoes for variation.