Vegan Chickpea Curry with Coconut Milk and Spinach: A Creamy & Flavorful Dish

Vegan chickpea curry with coconut milk and spinach is a rich, creamy, and satisfying dish that’s bursting with flavor. Packed with plant-based protein, fiber, and nourishing ingredients, this curry is both comforting and incredibly easy to make. Whether you’re a seasoned vegan or just looking for a delicious meatless meal, this recipe is a winner.

This one-pot dish comes together in under 30 minutes, making it perfect for busy weeknights. Plus, the combination of aromatic spices, hearty chickpeas, and creamy coconut milk creates a depth of flavor that will have you coming back for more.

Let’s dive into everything you need to know to make the best vegan chickpea curry!

1. Why You’ll Love This Vegan Chickpea Curry

Chickpea curry is a staple in many cuisines, and for good reason! Here’s why this version stands out:

• Quick and easy – Ready in just 30 minutes, perfect for weeknights.
• One-pot meal – Less cleanup, more convenience.
• Nutrient-packed – Chickpeas provide protein and fiber, while spinach adds vitamins and minerals.
• Dairy-free and gluten-free – Suitable for a variety of dietary needs.
• Flavorful and creamy – The coconut milk makes the curry rich and luxurious.

This curry is delicious on its own, but it pairs beautifully with rice, naan, or even quinoa.

2. Ingredients for Vegan Chickpea Curry

This curry is made with simple pantry ingredients and fresh vegetables. Here’s what you’ll need:

Main Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat for extra creaminess)
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 small tomato, diced
• 1 tablespoon olive oil

Spices and Seasonings:

• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala (or curry powder)
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for spice)

Extras for Serving:

• Fresh cilantro, chopped
• Juice of ½ lemon or lime
• Cooked rice or naan bread

These ingredients create a well-balanced, flavorful curry with the perfect combination of spices and creaminess.

3. How to Make Vegan Chickpea Curry

This curry comes together in just a few simple steps.

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion and sauté for 3-4 minutes until soft and translucent.
3. Stir in minced garlic and grated ginger. Cook for another 1-2 minutes.

Step 2: Add the Spices

4. Sprinkle in cumin, coriander, turmeric, garam masala, paprika, salt, and black pepper.
5. Stir well to toast the spices for about 30 seconds until fragrant.

Step 3: Add Tomatoes and Chickpeas

6. Add diced tomatoes and cook for 3-4 minutes until they break down and become soft.
7. Stir in the chickpeas and mix everything well.

Step 4: Pour in the Coconut Milk

8. Pour in the coconut milk and bring to a gentle simmer.
9. Reduce the heat to low and let the curry cook for 10-15 minutes, allowing the flavors to meld.

Step 5: Add Spinach and Finish the Curry

10. Stir in the chopped spinach and let it wilt for 1-2 minutes.
11. Squeeze in fresh lemon or lime juice for a burst of brightness.

Your delicious vegan chickpea curry is ready to serve!

4. Best Ways to Serve Chickpea Curry

This curry is incredibly versatile and can be paired with different sides for a complete meal.

Serving Suggestions:

• Over rice – Serve with basmati, jasmine, or brown rice for a hearty meal.
• With naan or roti – Perfect for scooping up the creamy curry.
• With quinoa – A great gluten-free alternative to rice.
• Over cauliflower rice – A low-carb option for those watching carbs.

For extra freshness, garnish with fresh cilantro and a drizzle of coconut cream.

5. How to Store and Reheat Leftovers

This curry stores well and tastes even better the next day!

Storage:

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Freeze in a sealed container for up to 3 months.

Reheating:

• Stovetop – Heat over low heat, adding a splash of water or coconut milk if needed.
• Microwave – Reheat in 30-second bursts, stirring in between.

This makes it perfect for meal prep—just cook a big batch and enjoy it throughout the week!

6. Customization and Variations

This chickpea curry is easy to customize based on what you have on hand.

Variations:

• Add vegetables – Try bell peppers, carrots, sweet potatoes, or peas.
• Make it spicier – Add more red pepper flakes or a chopped chili.
• Use different greens – Swap spinach for kale, collard greens, or Swiss chard.
• Try different beans – Replace chickpeas with lentils or black beans for variety.

No matter how you tweak it, this curry is guaranteed to be flavorful and satisfying.

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FAQs

1. Can I use dried chickpeas instead of canned?
Yes! Soak dried chickpeas overnight and cook them until tender before using in the recipe.

2. Is this curry very spicy?
Not too spicy, but you can adjust the heat by adding or reducing red pepper flakes.

3. Can I use light coconut milk?
Yes, but the curry will be less creamy. Full-fat coconut milk gives the best texture.

4. What can I use instead of coconut milk?
Try cashew cream, almond milk, or oat milk for a dairy-free alternative.

5. How do I thicken the curry?
Let it simmer longer to reduce the liquid, or mash some of the chickpeas for a thicker consistency.

6. Can I make this in an Instant Pot?
Yes! Sauté the aromatics using the sauté function, then add the remaining ingredients and cook on high pressure for 5 minutes.

7. Can I double this recipe?
Absolutely! Just use a larger pot to accommodate the extra ingredients.

8. What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze for longer storage.

9. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach wilts quickly, so add it at the end of cooking.

10. What’s the best type of rice to serve with this curry?
Basmati rice is the best choice, but jasmine rice, brown rice, or quinoa also work well.