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Golden Chickpea Curry with Spinach

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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.

Ingredients

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp ground cinnamon

  • 2 tsp ground turmeric

  • 1/2 tsp 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)

Instructions

  1. Heat olive oil in a large saucepan or skillet over medium heat.

  2. Add chopped onion and sauté for 5 minutes until softened.

  3. Stir in garlic and ginger; cook for 1 minute.

  4. Add cumin, coriander, cinnamon, turmeric, and chili flakes. Cook for 30 seconds to bloom the spices.

  5. Add chickpeas, diced tomatoes (with juice), coconut milk, and vegetable broth. Bring to a simmer.

  6. Simmer for 10–12 minutes, stirring occasionally.

  7. Season with salt and pepper. Add spinach and stir until wilted (about 2 minutes).

  8. 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.

Find it online: https://yumfoodusa.com/golden-chickpea-curry-with-spinach/