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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.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 422kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric
  • 3 cloves Garlic crushed
  • 1 teaspoon Curry Powder
  • 1 teaspoon Ginger grated
  • ½ teaspoon 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


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 422kcal | Carbohydrates: 70g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 1068mg | Fiber: 19g | Sugar: 16g | Vitamin A: 382IU | Vitamin C: 39mg | Calcium: 182mg | Iron: 9mg