Coconut Curry Chickpeas with Spinach

Simple, comforting, and full of flavor.

Hey there 👋

This Coconut Curry Chickpeas with Spinach is one of those recipes that’s easy enough for a weeknight dinner but cozy and flavorful enough to make it feel special.

It’s creamy, a little spicy, and full of healthy stuff like chickpeas and spinach.

Plus, it’s all made in one pot—less mess, more yum.

I make this whenever I need a quick meal that warms you up from the inside out.

My kids actually ask for seconds, which tells you everything you need to know!

this recipe!

🍛 Why I Love This Recipe

This dish is one of my weeknight lifesavers. It’s fast, filling, and full of flavor.

• One pot = easy clean-up
• Vegan and gluten-free!
• Kids love it (yep, even with spinach)
• Pantry-friendly—uses canned stuff and spices you already have

🕒 Time + Servings

• Serves: 4
• Cook Time: 30 minutes

🛒 What You’ll Need

• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon chili flakes (optional)
• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 (14 oz) can of full-fat coconut milk
• 1 (14 oz) can diced tomatoes
• 3 cups baby spinach, loosely packed
• Salt and pepper, to taste
• Fresh cilantro for topping (optional)
• Cooked rice or naan for serving

🔥 Pro Tips

• Use full-fat coconut milk for the creamiest texture
• Add more chili flakes if you like it spicier
• Stir spinach in at the end to keep it bright and fresh
• Don’t skip the ginger—it adds warmth
• Taste and adjust salt before serving

🛠 Tools You’ll Need

• Medium pot or deep skillet
• Wooden spoon
• Can opener
• Sharp knife
• Cutting board
• Measuring spoons

🔄 Substitutions & Variations

• No spinach? Use kale or chopped swiss chard
• Want protein? Add cooked chicken or tofu
• No canned tomatoes? Use fresh chopped ones or tomato purée
• Use olive oil if you don’t have coconut oil

⏱ Make Ahead Tips

• Make the curry up to 2 days ahead—it gets better as it sits!
• Store in the fridge and reheat on the stove or microwave

👩‍🍳 How to Make Coconut Curry Chickpeas with Spinach

Step 1: Sauté the aromatics

Heat 1 tbsp coconut oil in a medium pot over medium heat. Add diced onion and cook until soft, about 3–4 minutes.

Step 2: Add garlic and ginger

Stir in minced garlic and grated ginger. Cook 1 minute until fragrant.

Step 3: Add spices

Add 1 tbsp curry powder, ½ tsp cumin, and ¼ tsp chili flakes. Stir and toast spices for 30 seconds.

Step 4: Stir in chickpeas, tomatoes, and coconut milk

Add drained chickpeas, diced tomatoes (with juice), and coconut milk. Stir to combine and bring to a simmer.

Step 5: Simmer

Let everything simmer gently for 10–15 minutes until thickened. Stir occasionally.

Step 6: Add spinach

Stir in baby spinach and cook for 1–2 minutes, just until wilted. Season with salt and pepper.

Step 7: Serve

Spoon the curry into bowls and top with fresh cilantro. Serve with rice or naan.

🍽 What to Serve With

• Steamed basmati or jasmine rice
• Warm naan or pita bread
• Cucumber yogurt salad
• Mango chutney for a sweet kick

❄️ Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat on the stove or in the microwave
• You can freeze it too! Just thaw and reheat

❓ FAQ

Can I make this without coconut milk?
Sure! You can use cashew cream or even regular cream if you’re not dairy-free.

Is this spicy?
Just a little. Leave out the chili flakes if you want it super mild.

Can I use frozen spinach?
Yes! Just thaw and squeeze out excess water before adding.

💬 You Got This!

This is one of those recipes you’ll want to make again and again. It’s simple, filling, and full of flavor—and it comes together in one pot. Give it a try, and let me know how it goes in the comments. Got a question? I’m happy to help!

Happy cooking 💛