Easy Chickpea Spinach Curry! One of our favorite ways to enjoy hearty, protein-packed chickpeas is bathed in a luscious sauce studded with nourishing greens.

This no-fuss Easy Chickpea Spinach Curry is a one-pot dish that is brimming with wholesome ingredients and aromatic spices. Budget-friendly and customizable, this dish is perfect for busy weeknights as it can be made in 35 minutes or less.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Who doesn’t love a great Indian-inspired curry that is easy on the budget yet tastes like it simmered all day developing luscious curry flavors.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This Easy Chickpea Spinach Curry is an easy and budget-friendly dish that is full of delicious tomato and curry flavors accented with chickpeas and baby spinach.
• Curry Powders: All curry powders are not the same.  There are tons of curry options and blends.  Use your favorite curry blend.  Each blend tends to accent different spices within the blend.  We have found that some blends are heavy with turmeric and tend to be slightly acidic on the backend of the palate and others may contain a lot of heat.  Feel free to adjust spices based upon the curry blend selected.
• Garam Masala: Garam Marsala spice blends vary greatly with some accenting different spices over others.  Feel free to use your favorite spice blend of Garam Masala with the understanding that you may need to use more or less of the other spices.
• Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk, but you will need to adjust the curry powder (not use as much) as the light coconut milk is thicker and has more flavor than plain unsweetened plant milk.  We tried the recipe both ways and definitely preferred using light unsweetened coconut milk from the can over the plain plant milk. Light Unsweetened Coconut Milk is Whole Food Plant Based compliant, full fat unsweetened coconut milk is not.
• Maple Syrup/Sweetness: We enjoyed 2 teaspoons of maple syrup, but we can see how some folks may not wish any or some may wish more.  Feel free to adjust as needed.
• Fresh Baby Spinach: Chop the baby spinach into small pieces for a better mouth feel.  Feel free to substitute for your favorite greens.
• Greens: Greens such as spinach and kale are natural spice/herb neutralizers.  A soup/stew/curry can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows and may require more seasoning.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes and tomato paste) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large skillet or similar stockpot

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Chickpea Spinach Curry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

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Description

This no-fuss Easy Chickpea Spinach Curry is a one-pot dish that is brimming with wholesome ingredients and aromatic spices.

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Ingredients

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Skillet Ingredients:

• 2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 Tablespoon tomato paste
• 2 teaspoons pure maple syrup (+/-) *
• 1 [ 14 oz. can ] light coconut milk *
• ¼ teaspoon baking soda (optional) *
• 3 cups chopped fresh baby spinach

Spice/Herb Ingredients:

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 Tablespoon curry powder (+/-)
• ¼ teaspoon ginger powder (+/-)
• ¼ teaspoon dried mustard powder (+/-)
• ½ teaspoon cumin (+/-)
• ½ teaspoon sweet paprika
• ¼ teaspoon garam masala (+/-)
• ¼ to ¾ teaspoon sea salt (+/-) * 

Serving Ideas:

• Steamed rice
• Naan/flatbread

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large skillet, add all the Skillet Ingredients (except the baking soda, chickpeas, and baby spinach) and Spice/Herb Mix, mix well, bring to a boil, then immediately lower to a simmer. Stir well to ensure the tomato paste is dissolved into the sauce.
3. Stir in the baking soda, chickpeas, and chopped baby spinach, simmer for 10 minutes, then serve.
4. Serving ideas: Serve over steamed or with naan or flatbread.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4

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