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Spinach, Tomato and Chickpea Curry Recipe

Spinach and Chickpea Curry Recipe

This delightful chickpea curry recipe is so easy to make and really delicious.

I like a good curry, whether it’s an East Indian curry or an Asian style curry with coconut milk. This curry is the coconut milk variety.

The seasonings are ones that most of us will always have on hand in our pantry and I love that. I don’t like having to buy several spices or ingredients that I don’t really use just to try something that I may or may not like.

With this lovely chickpea curry, it’s pretty much all things we have on hand, so it’s a great recipe for those days when you just don’t know what you want to make, or you are tired of eating the same old, same old things you seem to make all the time.

A Healthy Dinner Recipe

This is such a healthy dinner recipe and suitable for so many diets.

It’s a gluten free recipe, which is important to me now that I have to eat gluten free. Also dairy free. It can be difficult to find really tasty recipes that are both gluten free and dairy free. I know because I need both right now.

Like many of us, I am eating less meat these days. Whether you are a diehard vegan, pure vegetarian, or just want to eat a bit lighter these days like me, this is a recipe that is suitable for all.

The chick peas are a great source of protein and non-meat eaters are always looking for good protein sources.

You can certainly start this recipe with dried chick peas that you soak and cook for quite a while before you add the other ingredients. I’ll try that one day, but this time I loved the convenience of being able to use the canned variety. It’s just so convenient on a busy day.

I love a recipe that uses a few vegetables. I really believe in eating a wide variety of vegetables, so I often add extra veggies to a recipe. I did that here too. The recipe that I was given just had the tomatoes and spinach. I added the red pepper for added color and flavor and the green beans because I had them on hand. Two extra veggies, yea.

Garlic is super healthy for us of course. You can read more about why it is such a good idea to eat more garlic here.

Spices are healthy for us too.

So overall, this recipe is healthy, suits a lot of different eating plans and diets and just tastes great. It’s now one of my new favorites.

How to Make Spinach and Chickpea Curry

This spinach and chickpea curry recipe is an easy dinner recipe that comes together in under 30 minutes. Don’t you just love when you can have a delicious meal on the table in less than 1/2 an hour? I love it, especially on busy days.

In Indian and Asian cooking the spices are often sautéed together in a bit of oil or ghee (clarified butter) to “open up” the spices and release their fragrant goodness. This recipe starts out like that.

Put a bit of oil in a pan and add the spices and the cherry tomatoes, which have been cut in half. Sauté this mixture for a few minutes and mix them together well. Add in the amount of cayenne pepper that suits your taste buds. You can also add your favorite hot sauce.

After that it’s just a matter of adding in all of the other ingredients except the spinach and fresh cilantro. That is – the red pepper, green beans (if you are using them) and the coconut milk. Cook it all together for 10 minutes or so, then add the fresh spinach and cook it for a few minutes more. Just long enough so the spinach wilts and cooks into the curry.

Add the chopped cilantro at the very end, or add it to the top of your serving bowl or on each person’s serving.

I serve this curry over cooked basmati rice, which you can have cooking while the curry cooks.

It’s so simple, but absolutely sensational. I love it and I’ll be making it over and over.

I hope you like it too. Let me know in the comments section below the recipe. Also let me know how you changed it up to make it your own. I love how we all do that.


Spinach and Chickpea Curry Recipe

Chickpea Curry Recipe with Spinach, Tomatoes and Peppers

A tasty vegan curry recipe with chick peas, tomatoes, spinach, green beans and red peppers.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Main or Side
Cuisine Asian
Servings 4
Calories 272 kcal


  • 2 teaspoons avocado oil, (or grapeseed oil)
  • 1 pint cherry tomatoes, cut in half
  • 5 teaspoons curry powder
  • 3 teaspoons chili powder
  • 3 teaspoons cumin
  • 2 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon black pepper, (or to your taste)
  • 1 teaspoon salt, (or to your taste)
  • 1 can chickpeas, 19 ounces, rinsed and drained
  • 1 can coconut milk, 14 ounces
  • 1 red pepper, chopped (or whatever color you prefer)
  • 1/2 cup green beans, chopped (optional)
  • 2 cups spinach, chopped, packed
  • 1/4 cup cilantro, chopped


  • Heat the oil in a sauté pan over medium heat. When the oil is hot add the tomatoes, chili powder, curry powder and onion powder and cook them together for about 3 minutes, stirring well to mix in the seasonings.
  • Add the garlic, chickpeas, coconut milk, red pepper and green beans, basically all of the remaining ingredients except the spinach and cilantro.
  • Mix the ingredients together well and cook at a low simmer for about 10 minutes uncovered, stirring occasionally. Remove the lid and cook for another 5 minutes until the beans and peppers are cooked through.
  • Add the spinach and cover the pan. Cook until spinach wilts, about 3 minutes.
  • Add the fresh cilantro just before serving.
  • Serve over basmati rice.
  • Serves 4


Calories: 272kcalCarbohydrates: 16gProtein: 5gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 660mgPotassium: 777mgFiber: 4gSugar: 5gVitamin A: 3718IUVitamin C: 74mgCalcium: 95mgIron: 7mg
Tried this recipe?Let us know how it was!

If you like this spinach and chickpea curry recipe, try our other chickpea curry you can find here. It’s delicious too.

If you like curries, have a look at our Indian recipes as well as our Asian recipes. There are lots of curries there.

Look here for vegan recipes.

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