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Make a high protein chickpea spinach curry for dinner tonight in under 30 minutes, start to finish! The recipe is easy as can be, as well as vegan, gluten-free, oil-free, and high in fiber.
Filling, fresh and robustly spiced, this is one of my favorite “what on earth will I make for dinner?” dinners.
Yes, it is fast to make (under 30 minutes, start to finish!) and easy, too (no chopping! opening the cans of chickpeas is the most extensive work). But it is the toothsome, nutty bite of chickpeas rolling around in a spiced tomato coconut that draw me back time and again.
This curry is equally good on a cold and damp winter night (cue extra pieces of naan and a steaming bowl of brown rice) as it is when the sun is streaming (paired with a cooling cucumber raita).
You can throw in handfuls of whatever greens are lurking in your vegetable bin or freezer (spinach, kale, chard), and play around with the spices to suit your taste or mood.
Recipe Benefits
- High in protein (15 grams per serving)
- High in fiber (12 grams per serving)
- Fast and easy to prepare (under 30 minutes, start to finish)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Grain-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Tomato puree, (from a can or jar)
- Spices: mild curry powder, garam masala, ground cumin, salt and black pepper)
- Coconut milk, (full fat, not coconut milk beverage)
- Cooked chickpeas, (from two 15 ounce/ 425 grams cans of chickpeas; you can also use homemade cooked chickpeas)
- Fresh baby spinach leaves
- Optional: fresh cilantro leaves, sliced red chilies
- Optional: cooked brown rice or quinoa, for serving
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a large saucepan, whisk the tomato puree, curry powder, garam masala and ground cumin until blended. Cook and stir over medium heat 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until blended. Stir in the chickpeas.
- Cook, stirring occasionally, for 15 minutes, until heated through. Season with salt and pepper, to taste.
- Stir in the baby spinach leaves. Cook and stir for 2 to 3 minutes until spinach is wilted.
- Serve hot with optional accompaniments (e.g., hot cooked brown rice, cilantro, sliced red chilies), as desired. It’s also great with naan and flatbreads!
FAQ
- How should I store any leftovers of the high protein chickpea spinach curry? Store the cooled leftovers in an airtight container in the refrigerator for 3 days or the freezer for up to six months.
- What can I use in place of the spinach? Other tender greens, such as baby kale or chard, can be used in place of the spinach.
- I do not like curry. Do you have suggestions for other spices? Yes! Omit the curry and add a tablespoon of mild chili powder or sweet (dolce) smoked paprika for a Mexican or Spanish take on the same dish.
- How should serve with the chickpea curry? You can serve the curry with cooked brown rice, quinoa, millet, or any cooked grain you prefer. For a grain-free option, serve with cauliflower rice. The curry is also wonderful served with naan and other flatbreads, such as the following:
Related Recipes
High Protein Chickpea Spinach Curry (Fast, Easy)
Equipment
- 1 large saucepan
Ingredients
- 1.5 cups tomato puree, (from a can or jar)
- 1 tbsp mild curry powder
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 cup coconut milk, (full fat, not coconut milk beverage)
- 3 cups cooked chickpeas, (2 15 oz/ 425 g cans chickpeas drained and rinsed)
- salt and black pepper, to taste
- 4 cups packed fresh baby spinach leaves
- Optional: fresh cilantro leaves, sliced red chilies
- Optional: cooked brown rice or quinoa, for serving
Instructions
- In a large saucepan, whisk the tomato puree, curry powder, garam masala and ground cumin until blended. Cook and stir over medium heat 5 to 6 minutes until simmering and fragrant.
- Reduce heat to low and whisk in the coconut milk until blended. Stir in the chickpeas.
- Cook, stirring occasionally, for 15 minutes, until heated through. Season with salt and pepper, to taste.
- Stir in the baby spinach leaves. Cook and stir for 2 to 3 minutes until spinach is wilted.
- Serve hot with optional accompaniments (e.g., hot cooked brown rice, cilantro, sliced red chilies), as desired.
I have made this more times than I can count since I first made it year and yeasr ago (long time follower here!). I made it when I was single, but now I make it for my family. Always requests for the recipe when I share at a potluck btw.
great recipe, and really easy. I use a little less spice, but it is full flavored and delicious.
Great. Served on top of backed whole sweet potatoes for extra nutrition.
Hi Erin! So glad you like the recipe, and thank you for the lovely comments!
Camilla:I’ve been a reading faithfully for two weeks now without publishing a comment. Had to for this becuse i made this for the fam last nght (doubled recipe so there would be lunch leftovers) and it was a major hit. I’m hooked and had to let you know. I love the writing, recipes, and photography. My sisters are hooked on your blog now, too. Keep it coming!