Chickpea and Spinach Curry in 35 Minutes

A comforting weeknight curry built on tinned chickpeas, fresh spinach and a fragrant tomato base loosened with coconut milk. It comes together in one pan on the hob, needs only storecupboard spices, and tastes even better the next day.

This is the curry to make when the fridge is looking bare and you want something warming without a big shop. Tinned chickpeas and a bag of spinach do the heavy lifting, simmered in a spiced tomato and coconut sauce that turns silky in minutes. It’s cheap, filling and vegan by default, yet substantial enough to satisfy anyone at the table.

Ingredients

• 2 tbsp vegetable or coconut oil
• 1 large onion — finely chopped
• 4 cloves garlic — crushed
• 20 g fresh ginger — grated
• 1 green chilli — finely chopped, optional
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 x 400 g tin chopped tomatoes
• 2 x 400 g tins chickpeas — drained and rinsed
• 1 x 400 ml tin full-fat coconut milk
• 200 g fresh spinach — washed
• 1 lemon — juice only, to finish

Method

1. Heat the oil in a large, deep frying pan or saucepan over a medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes, stirring now and then, until soft and golden at the edges.
2. Stir in the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the cumin, coriander, turmeric and garam masala and stir for 30 seconds to toast the spices, adding a splash of water if the pan looks dry.
3. Tip in the chopped tomatoes and cook for 3-4 minutes, stirring, until the sauce darkens and thickens slightly and the raw tomato smell has gone.
4. Add the chickpeas and coconut milk, season with salt and bring to a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the sauce has reduced and thickened to coat the chickpeas.
5. Add the spinach a handful at a time, stirring until each batch wilts down before adding more. This takes 2-3 minutes.
6. Turn off the heat and stir through the lemon juice. Taste and adjust the salt, then leave to sit for a couple of minutes before serving.

Serve it with

• Fluffy basmati rice
• Warm naan or chapatis to mop up the sauce
• A spoonful of mango chutney
• Cooling cucumber raita or plain yoghurt
• A scatter of fresh coriander

Why this works

Toasting the ground spices in oil before the liquid goes in unlocks their aroma, while full-fat coconut milk balances the acidity of the tomatoes and gives the sauce its rich, glossy body.

Common swaps

• Swap fresh spinach for 200 g frozen, added with the chickpeas and simmered until defrosted.
• Use a 400 g tin of green lentils in place of one tin of chickpeas for variety.
• No coconut milk? Stir in 100 ml single cream or 2 tbsp Greek yoghurt off the heat instead.
• Add a diced sweet potato with the tomatoes for a heartier, more filling curry.
• Replace the ground spices with 2 tbsp of a good curry powder in a pinch.

Common mistakes to avoid

• Rushing the onions. Give them the full time to soften and colour, as they form the sweet base of the sauce.
• Burning the spices. Keep them moving and add a splash of water if the pan is too hot and dry.
• Using light coconut milk, which leaves the sauce thin. Full-fat gives the richness and body you want.
• Adding the lemon juice while still boiling, which dulls its fresh lift. Stir it in off the heat.

Storage, freezing & reheating

Storage: Cool leftovers quickly and keep in an airtight container in the fridge for up to 3 days. The flavour deepens overnight.

Freezing: Freezes well for up to 3 months. Cool fully, portion into airtight containers and freeze. Defrost overnight in the fridge before reheating.

Reheating: Reheat gently in a pan over a medium heat, or in the microwave, adding a splash of water if the sauce has thickened. Heat until piping hot throughout.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.