15 Minute Chickpea and Spinach Curry

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This healthy chickpea and spinach curry is an easy vegan recipe which takes just 15 minutes to prepare! Serve with rice and naan for a filling dinner.

15 minute curries are the dreammm 🤗

White pot of chickpea and spinach curry

White bowl of chickpea spinach curry with rice and naan on a marble background

In fact, 15 minute meals in general are all I want on a weeknight. It’s often pasta like this salmon linguine or mushroom tagliatelle but it turns out you can make an absolutely delicious curry in just 15 minutes.

This one has spinach and chickpeas which makes it both hearty and filling especially when it’s served with plenty of rice and naan. Oh and don’t forget the yoghurt and mango chutney.

I love how easy it is to make a big batch of this curry which will last you throughout the week for easy to reheat lunches or dinners. 

Wooden spoon in chickpea spinach curry in a white pot

Overhead shot of spinach and chickpea curry with rice and naan in a white bowl

Why we love this chickpea and spinach curry…

It takes just 15 minutes to make this curry which means you can absolutely throw it together on any busy weeknight

This curry is also vegan and gluten free so it’s great for serving up to anyone with dietary restrictions

It’s also made from almost entirely store cupboard and freezer ingredients which makes it perfect for a night when you don’t have time to go shopping

You can also make it your own by adding any other vegetables or adjusting the spice levels to your liking

Close up of spinach curry with chickpeas

White bowl of chickpea curry with spinach on a marble surface

Chickpea Spinach Curry Ingredients

Spices: Cumin seeds, coriander, turmeric, garlic, curry powder, ginger and cayenne pepper all go into this curry to make it super flavourful

Chopped Tomatoes

Chickpeas: Tinned is fine for this curry and makes it so quick and easy

Spinach: You can use frozen or fresh spinach for this recipe, it just depends what you have on hand

Overhead shot of white pot of curry with a checked cloth

Overhead shot of bowls of chickpea and spinach curry on a marble surface with a checked cloth

Spinach and Chickpea Curry Instructions

Fry the onions and spices: Heat the oil and add the onion followed by the cumin seeds and fry for a few minutes then add the rest of the spices and cook until fragrant

Simmer: Pour in the tomatoes and bring to a simmer for about 6 minutes

Finish: Add the chickpeas and spinach and cook for another few minutes until the spinach is cooked/defrosted then add the lemon juice

Equipment you need to make this recipe…

Side on shot of chickpea spinach curry in front of a white pot on a marble surface

Close up of chickpea curry with rice and naan

Expert tips for making chickpea and spinach curry

This curry is great for meal prep and the flavours in the curry only get better when they’ve been able to sit and develop for a while

If you don’t like it spicy then you can adjust the amount of cayenne pepper to make it milder

Want more? Try these other curry recipes!

Overhead shot of spinach and chickpea curry with rice and naan in a white bowl

15 Minute Chickpea and Spinach Curry

This healthy chickpea and spinach curry is an easy vegan recipe which takes just 15 minutes to prepare! Serve with rice and naan for a filling dinner.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 422kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 3 cloves Garlic crushed
  • 1 tsp Curry Powder
  • 1 tsp Ginger grated
  • 1/2 tsp Cayenne
  • 2 400g tins Chopped Tomatoes
  • 2 400g tins Chickpeas drained and rinsed
  • 200 g Frozen or Fresh Chopped Spinach
  • 1 Lemon juiced
  • Fresh Coriander chopped, to serve
  • Salt and Pepper

Instructions

  • Heat the oil in a large pot and add the onion, fry for a couple of minutes then add the cumin seeds and fry for a couple of minutes more.
  • Add the coriander, turmeric, garlic, curry powder, ginger and cayenne and stir to coat, cook until fragrant, about a minute. Season with salt and pepper.
  • Pour in the tomatoes and bring to a boil, simmer over a medium heat for about 6 minutes then add the chickpeas and frozen spinach and simmer for another 4-5 minutes until the spinach is defrosted into the sauce.
  • Add the lemon juice and serve with rice or naan (or both!) and topped with fresh coriander.
Nutrition Facts
15 Minute Chickpea and Spinach Curry
Amount Per Serving
Calories 422 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 304mg13%
Potassium 1068mg31%
Carbohydrates 70g23%
Fiber 19g76%
Sugar 16g18%
Protein 20g40%
Vitamin A 382IU8%
Vitamin C 39mg47%
Calcium 182mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Diana
    09/08/2019 at 10:38 AM

    5 stars
    I love such simple and easy curries that are packed with plants and flavours! Great recipe!

  • Reply
    Kelly Anthony
    09/08/2019 at 11:31 AM

    5 stars
    You had me at prepare in 15 minutes. With summer ending and school starting I’m always looking for quick and easy weeknight meals to feed my family and this recipe looks perfect.

  • Reply
    Shivani Raja
    09/08/2019 at 12:58 PM

    5 stars
    You clearly wrote this recipe for me as chickpea curry is my all time favourite thing 🙂 can’t wait to try it!

  • Reply
    Raia Todd
    09/08/2019 at 1:35 PM

    5 stars
    What a lovely and easy curry! So delicious!

  • Reply
    Suzy
    09/08/2019 at 1:49 PM

    5 stars
    The flavor of this is so delicious! I can’t believe how quickly this cooks up! Just perfect!

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