Healthy Dinner Chickpea Spinach Curry

Name: Healthy Dinner Chickpea Spinach Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 2 cups fresh spinach, washed and chopped; 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon turmeric; 1 can coconut milk; Salt to taste; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I love whipping up this Healthy Dinner Chickpea Spinach Curry when I want a meal that's both nutritious and satisfying. The combination of chickpeas and spinach creates a hearty dish that's packed with protein and vitamins. Plus, the aromatic spices give it a delightful warmth that fills the kitchen with enticing scents. It’s a perfect option for a weeknight dinner when I need something quick, yet wholesome. Every bite reminds me of the comfort of a home-cooked meal without the guilt!

Created by

Eden Clarke

Last updated on 2026-01-10T11:37:12.109Z

When I first tried this Healthy Dinner Chickpea Spinach Curry, I was skeptical about how such simple ingredients could create something so delicious. I experimented with various spices, and after some trial and error, I discovered that a balance of cumin, coriander, and coconut milk takes the dish to the next level. Now, I make it regularly!

I also learned that using fresh spinach instead of frozen really enhances the flavor and texture. It wilts beautifully in the curry, adding vibrant color and taste. Every time I make this curry, I’m reminded of the joy of cooking with fresh ingredients.

        Why You'll Love This Recipe
        Rich flavor from aromatic spices
Creamy coconut milk balances spice perfectly
Nutritious, filling, and easy to make

      

Understanding the Ingredients

Chickpeas are the star of this dish, providing a substantial amount of protein and fiber which helps you feel full longer. When choosing canned chickpeas, look for those with no added salt for better control of seasoning. If you prefer using dried chickpeas, make sure to soak and cook them ahead of time to ensure they are tender and ready to absorb the lovely flavors of the curry.

Spinach not only adds a vibrant color but also contributes essential vitamins like A, C, and K, making this curry a powerhouse of nutrition. To keep the spinach from becoming overly soggy, add it towards the end of the cooking process. If fresh spinach is unavailable, frozen spinach can be used as a convenient substitute—just thaw and drain well before adding to the dish.

Mastering the Cooking Technique

Sautéing the onions until they are soft and translucent is crucial for building flavor. You should aim for about 5 minutes on medium heat. Be careful not to rush this step; if the onions start browning, lower the heat. This allows the natural sugars to develop, creating a sweet base that complements the spices beautifully.

When adding spices, do it in a dry skillet before adding other ingredients. This method, known as 'blooming', enhances the spices' flavors. Cook them until they become fragrant, typically 1-2 minutes. A visual cue is a noticeable change in aroma—if you can smell the spices strongly, you're on the right track!

Ingredients

For the Curry

1 can chickpeas, drained and rinsed
2 cups fresh spinach, washed and chopped
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 can coconut milk
Salt to taste
Fresh cilantro for garnish

Make sure to rinse the chickpeas thoroughly to remove any excess sodium if using canned.

Instructions

Sauté the Aromatics

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the Spices

Stir in the cumin, coriander, and turmeric. Cook the spices for about 1-2 minutes, allowing them to bloom and release their essential oils.

Combine Chickpeas and Spinach

Add the drained chickpeas and chopped spinach to the pan. Stir well to coat the chickpeas with the spices and allow the spinach to wilt slightly.

Stir in Coconut Milk

Pour in the coconut milk and bring to a gentle simmer. Let it cook for about 10-15 minutes, stirring occasionally. Season with salt to taste.

Serve and Enjoy

Garnish with fresh cilantro and serve hot over rice or with naan bread.

For a bit of heat, feel free to add red chili flakes or fresh green chilies when cooking the onions.

Pro Tips

Try adding a squeeze of lime juice before serving for a zesty finish!

Make-Ahead and Storage Tips

This chickpea spinach curry stores well in an airtight container in the fridge for up to 4 days. Making it in advance not only saves time but allows the flavors to meld even more. Simply reheat gently on the stovetop over low heat, adding a splash of water if it thickens too much.

If you're looking to prepare meals for the week, consider doubling the recipe. You can freeze the extra portion in meal-sized containers, where it will last for up to 3 months. Thaw it overnight in the refrigerator and reheat as mentioned before for a quick and nutritious meal.

Serving Suggestions

While the curry pairs beautifully with rice, consider trying it with quinoa or cauliflower rice for a low-carb option. Serve it with warm naan to soak up the creamy sauce, or create a grain bowl by layering the curry over a bed of your favorite greens and toppings like avocado or nuts for added texture.

For an extra burst of flavor, squeeze some fresh lime juice over the dish before serving. It adds a delightful freshness that balances the richness of the coconut milk. If you enjoy heat, serve slices of fresh chili or a drizzle of sriracha on the side for those who want to spice things up.

Questions About Recipes

→ Can I use frozen spinach instead?

Yes, you can! Just adjust the cooking time slightly, as frozen spinach cooks faster.

→ Is this curry spicy?

The curry is mild, but you can adjust the spice by adding chili powder or fresh chilies.

→ Can I make this curry vegan?

Yes, this recipe is naturally vegan since it uses coconut milk and plant-based ingredients.

→ How can I make leftovers last longer?

Store leftover curry in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.