Chickpea Spinach Curry

A delicious and warming chickpea curry, great for cooler nights and perfect for the whole family. Both vegetarian AND vegan, this dish boasts the curry FLAVOR vs searing your mouth off heat, and is quick & easy to make!
5 from 5 votes
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Course: Dinner
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 543kcal
Author: Kylee Cooks


  • 1 Tbs vegetable oil
  • 1 medium onion chopped (1/2 cup)
  • 3 cloves garlic finely chopped
  • 1 Tbs fresh ginger finely grated
  • 3 Tbs curry powder
  • 2 15oz cans chick peas drained, rinsed
  • 2 14.5oz cans fire roasted tomatoes undrained
  • 3 cups fresh baby spinach
  • 1/2 cup fresh cilantro finely chopped
  • 1 Tbs fresh lemon juice
  • 1/2 tsp coarse salt kosher or sea salt
  • 2 cups cooked rice


  • In a large saucepan or dutch oven, heat oil over medium heat.
  • Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
  • Stir in the chickpeas and tomatoes.
  • Heat to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  • Remove from heat then stir in the spinach, until it wilts..
  • Stir in the lemon juice, salt, and cilantro.
  • Serve over rice.
  • Devour.



Kylee's notes for Chickpea Spinach Curry

  • Don't leave out the lemon juice or the cilantro, both are vital to the flavor of this dish.
  • I use Maharaja curry powder 
  • Mess around with the amounts of curry powder, ginger and garlic to your taste.
  • Brown, white, basmati or jasmine are all good rice options


Calories: 543kcal | Carbohydrates: 93g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Sodium: 535mg | Potassium: 880mg | Fiber: 19g | Sugar: 14g | Vitamin A: 2870IU | Vitamin C: 16.6mg | Calcium: 200mg | Iron: 8.6mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!