🌿 Creamy Chickpea Spinach Coconut Curry – Easy Vegan Comfort Food

There’s something magical about a bowl of curry. It’s warm, aromatic, deeply flavorful, and comforting in the way only a home-cooked meal can be. This Creamy Chickpea Spinach Coconut Curry has quickly become a staple in my kitchen—not just because it’s delicious (though it really is), but because it’s quick, healthy, and made with ingredients I almost always have on hand.

It’s the perfect go-to for weeknights when you want something hearty without the hassle. With just one pot and about 25 minutes, you’ll have a restaurant-worthy meal on the table—one that’s 100% vegan, gluten-free, and packed with nourishing ingredients. Whether you’re new to plant-based eating or a seasoned pro, this recipe is bound to become a favorite.

Why You’ll Love This Recipe

• ✅ One-Pot Wonder: Minimal dishes, maximum flavor.

• 🌱 Wholesome Ingredients: Chickpeas, spinach, and coconut milk for a balance of protein, fiber, and healthy fats.

• ⏱️ Fast and Easy: Ready in under 30 minutes from start to finish.

• 🧄 Packed with Flavor: Aromatic spices like cumin, ginger, and curry powder make this dish sing.

• 🥥 Creamy Without Cream: Coconut milk adds richness without any dairy.

• 🍛 Perfect for Meal Prep: Tastes even better the next day!

Ingredients You’ll Need

Here’s everything you’ll need to bring this dish together. Chances are, you already have most of it in your pantry!

Base:

• 1 tablespoon coconut oil (or olive oil)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

Spices:

• 1½ tablespoons curry powder

• ½ teaspoon ground cumin

• ¼ teaspoon chili flakes (optional for heat)

Main:

• 1 can (400g) chickpeas, drained and rinsed

• 1 can (400ml) full-fat coconut milk

• 1 cup vegetable broth (or water)

• 2 large handfuls fresh spinach (roughly 2–3 cups)

To finish:

• Juice of ½ lemon or lime

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan, to serve

Step-by-Step Instructions

1. Sauté the aromatics:
Heat coconut oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and golden. Add the garlic and ginger, and stir for another 1–2 minutes.

2. Toast the spices:
Stir in curry powder, cumin, and chili flakes. Let them toast for a minute until your kitchen smells amazing—this step helps develop deeper flavor.

3. Add the chickpeas and liquid:
Pour in the chickpeas, coconut milk, and vegetable broth. Stir to combine. Bring to a gentle simmer and let it bubble for 10–12 minutes, uncovered, so the sauce can thicken slightly.

4. Stir in the spinach:
Add your fresh spinach and stir until wilted—this takes just 2–3 minutes. If you’re using baby spinach, you can add it whole; if using larger leaves, give them a rough chop first.

5. Finish with citrus:
Turn off the heat and stir in lemon or lime juice. Season to taste with salt and pepper.

6. Serve and enjoy!
Spoon the curry over fluffy rice or pair it with warm naan. Top with fresh cilantro if desired.

Recipe Tips & Customizations

• Add veggies: Want to bulk it up? Add chopped sweet potatoes, cauliflower, or bell peppers. Just add them with the chickpeas and simmer a bit longer.

• Creamier texture: A tablespoon of almond or cashew butter stirred in at the end adds richness and depth.

• Protein boost: Add a handful of cooked lentils or tofu cubes for extra protein.

• Spice it up: Use fresh chili or a bit of harissa paste for more kick.

• Kid-friendly version: Skip the chili flakes and serve with a dollop of plain vegan yogurt to cool it down.

Storage & Meal Prep

This curry stores beautifully, making it ideal for leftovers or meal prep.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months. Defrost in the fridge overnight and reheat on the stove with a splash of water or broth to loosen it.

Serving Ideas

• 🍚 Serve with basmati rice or brown rice for a wholesome meal.

• 🫓 Pair with warm naan or flatbread to soak up every drop of curry goodness.

• 🥗 Add a simple cucumber salad on the side for a refreshing contrast.

• 🌶️ Sprinkle with chili oil or fresh herbs for a beautiful finish.

🛒 Kitchen Essentials for This Recipe

To make this dish easy and enjoyable, here are a few tools and ingredients you might want to have on hand:

🍳 Cooking Tools

• Nonstick Deep Skillet or Sauté Pan
  Perfect for one-pot meals like this curry. A deep pan prevents splattering and allows the flavors to simmer evenly.
  👉 Check it out on Amazon

• Stainless Steel Garlic Press
  If you cook with garlic often, this is a game-changer—no more sticky hands or tedious chopping.
  👉 View Garlic Press

• Microplane Zester/Grater
  Ideal for grating fresh ginger or zesting citrus into the curry.
  👉 Get one here

🌿 Extras

• Reusable Food Storage Containers
  For leftovers or meal prep—BPA-free and microwave-safe.
  👉 Check out containers

Final Thoughts

There’s no shortage of chickpea curry recipes out there—but this one is a keeper. It’s rich, satisfying, and incredibly adaptable. Whether you're whipping it up on a rainy night or batch-cooking lunches for the week, this dish will warm you from the inside out.