Chickpea and Spinach Curry

Got 25 minutes and craving something that’ll make your taste buds do a happy dance? This Chickpea and Spinach Curry is about to become your new weeknight hero. Seriously, it’s ridiculously easy but tastes like you spent hours perfecting those flavors.

What makes this curry special is the perfect balance of warming spices, protein-packed chickpeas, and nutrient-rich spinach all swimming in a velvety tomato sauce. It’s vegan and gluten-free without even trying to be, and the leftovers? Even better the next day when those flavors have had time to get cozy with each other.

Ingredients

For the curry base:

• 2 Tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 1 inch fresh ginger
• 1 1/2 Tbsp curry powder

For the curry:

• 8 oz. spinach (fresh or frozen)
• 1 15 oz. can tomato sauce
• 2 15 oz. cans chickpeas
• 1/4 cup water (if using fresh spinach)

Steps

1. Prep your aromatics first: Dice the yellow onion into 1/4-inch pieces, mince the garlic finely, and grate the fresh ginger using a small-holed cheese grater. Pro tip: No need to peel the ginger first if it’s fresh – just wash it well and grate until you reach the required amount.
2. Heat a large skillet over medium heat and add the 2 Tbsp olive oil. Once the oil is shimmering (about 30 seconds), add the prepared onion, garlic, and ginger. Sauté for 3-5 minutes until the onions have softened and become translucent but not browned. If they start to brown, lower your heat slightly.
3. Add the 1 1/2 Tbsp curry powder directly to the softened onion mixture and continue to sauté for one minute more. This crucial step blooms the spices in the oil, releasing their full flavor potential. You’ll know it’s ready when the mixture becomes intensely fragrant.
4. For fresh spinach: Pour 1/4 cup water into the skillet (this creates steam) and immediately add the 8 oz. fresh spinach. Stir continuously until the spinach has wilted completely, about 2-3 minutes. The volume will reduce dramatically. For frozen spinach: Simply add it directly to the skillet and stir until thawed and incorporated, about 3-4 minutes. No additional water needed.
5. Drain and rinse the chickpeas thoroughly in a colander to remove excess starch and sodium. Add them to the skillet along with the entire can of tomato sauce. Stir well to distribute all the spices evenly throughout the sauce and allow the mixture to heat through for 5 minutes until gently bubbling around the edges.
6. Serve hot over fluffy rice, with naan bread for scooping, or enjoy it as is in a bowl. For extra flavor, garnish with fresh cilantro leaves and a squeeze of lime juice just before serving.

Smart Swaps

• Replace tomato sauce with fire-roasted diced tomatoes (same 15 oz can) for a smokier flavor profile
• Swap spinach for kale (same 8 oz amount) for a heartier texture that holds up well when reheated
• Use coconut oil instead of olive oil (same 2 Tbsp) to add a subtle tropical note that complements the curry beautifully

Make It Diabetes-Friendly

• Serve over cauliflower rice instead of regular rice to reduce carbs by approximately 30g per serving
• Add 1/2 cup diced bell peppers along with the onions to increase fiber content while adding minimal carbs
• Include 1/4 tsp cinnamon with the curry powder to help regulate blood sugar levels
• Portion into 1 cup servings and pair with a side of protein like grilled chicken to lower the glycemic impact

Pro Tips

• Make a double batch and freeze in individual portions for up to 3 months
• For deeper flavor, toast the curry powder in a dry pan for 30 seconds before adding to the recipe
• The curry actually tastes better the next day, so consider making it ahead of time
• If the curry seems too thick, add vegetable broth 2 tablespoons at a time until you reach your desired consistency