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This vegan chickpea tomato spinach curry is healthy, plant based, simple, made in one pot, and also so easy to make! In addition, it’s creamy, gluten free, soy free, customizable, and perfect for meal prep!
This chickpea spinach curry is perfect to enjoy by itself, with a side of rice or naan bread. It is cozy, warming, hearty, and also uses mostly pantry staples.
I love curries as you can see from my vegan pumpkin curry, vegan potato curry, butternut squash curry, peanut curry or Thai red curry so this Indian inspired dish is another favorite. This recipe is perfect for a weeknight dinner and also makes amazing leftovers just like my red lentil dal or chana masala!
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to make Vegan Chickpea Tomato Spinach Curry
Chickpeas (Garbanzo Beans)
We will be using canned garbanzo beans because they are so quick to make this recipe. I love the texture and they also soak up all the flavors.
We will use tomato puree so that the sauce is very smooth and creamy. You can buy diced tomatoes but easily puree them in a blender for this dish.
Using full fat coconut milk makes this dish very creamy and delicious. If you use light coconut milk, it will not be as creamy so keep that in mind.
We will add some fresh baby spinach at the end of cooking so it will be wilted. But you can use frozen spinach if you like.
I like using yellow onion for cooking but you can also use white or red. I find that yellow onions caramelize a lot better.
This recipe calls for 3 cloves of garlic but you can add less or more. When garlic cooks with the onions and all the spices, it gives amazing aroma.
Fresh ginger really makes this dish so I don’t recommend subbing for ground ginger. Also, it is important to mince the ginger really well so it blends with the flavors.
Since this dish is on the spicier side, I like adding maple syrup to bring out the flavors. You can also use coconut sugar or another sweetener of choice.
At the end of the cooking, adding freshly squeezed lemon juice gives that tangy flavor. You can also use lime juice if you prefer.
Spices make this dish so we will be using a blend of garam masala, turmeric and curry powder. It is very important to use good quality spices, I promise it makes a huge difference!
How to Make it
- You will start by cooking the onions using avocado oil or coconut oil in a large pan, dutch oven or pot over medium heat until caramelized.
- Next, you will add the garlic, ginger, salt and spices and saute for another minute until fragrant.
- And then you will add chickpeas and cook for a little longer. Now, add the tomato puree, maple syrup, coconut milk, bring it to a boil and then cover, lower the heat to simmer for 20 to 25 minutes.
- After it’s cooked, turn off the heat and then add the spinach and lemon juice, stir it well until spinach is wilted.
Tips & Variations
- Make this chickpea tomato spinach curry spicy by adding serrano or jalapeno peppers.
- If the sauce is too thick, add 1/4 cup of water add a time. You don’t want it to be soupy, it should be a thick stew.
- You can add sweet potatoes to change the flavors but you will need to add more water.
- Maple syrup gives a little sweetness but if you want it sweeter, you can add a little more.
- Always adjust to taste and add more salt if needed!
What is Vegan Chickpea Tomato Spinach Curry served with?
- Serve it with basmati rice or brown rice. You can also try it with my cilantro lime quinoa recipe!
- Eat it with delicious naan bread.
- You can also add unsweetened yogurt or vegan sour cream on top.
- Garnish with cilantro or parsley and lemon wedges.
How to store it
You can store the leftovers in the refrigerator in an airtight container for up to 5 – 6 days. They taste even better the next day! If the leftovers are too thick, you can add a splash of water before reheating it.
This vegan chickpea curry recipe comes together so fast and it is very easy and uses pantry staples. It is also:
- Soy free & Gluten free
- Hearty, Warming & Filling
- Flavorful & budget-friendly
- Perfect for meal prep
- Also so delicious!
More Plant based stew and soup dishes to try
- BUTTERNUT SQUASH CURRY
- EASY CHILI RECIPE
- POTATO LEEK SOUP
- SPLIT PEA SOUP
- RED LENTIL SOUP RECIPE
- THAI RED CURRY RECIPE
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan chickpea tomato spinach curry is healthy, plant based, simple, made in one pot, and so easy to make! It’s creamy, gluten free, soy free, customizable, and perfect for meal prep!
- 2 tbsp coconut oil or avocado oil
- 2 (15.5 ounces) cans chickpeas (rinsed and drained)
- 1 onion (diced very small)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 tbsp curry powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp salt
- 2 cups tomato puree (blend diced tomatoes in a blender if you can’t find pureed tomatoes)
- 1 cup full-fat coconut milk
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 3 cups loosely packed baby spinach (sub for frozen)
- In a large pot or dutch oven over medium heat, add the oil and cook the onions until caramelized.
- Add the garlic, ginger, salt, curry powder, turmeric, garam masala, saute for another minute until fragrant.
- Now, add chickpeas and cook for another minute. Add the tomato puree, maple syrup, coconut milk, bring it to a boil, cover, lower the heat to simmer and cook for 20 to 25 minutes.
- After it’s cooked, turn off the heat and add the spinach and lemon juice, stir it well until spinach is wilted.
- Garnish with cilantro or parsley and lemon wedges. Serve with rice or naan bread.
Make it spicy by adding serrano or jalapeno peppers.
If the sauce is too thick, add 1/4 cup of water add a time.
Add sweet potatoes to change the flavors but you will need to add more water.
If you want it sweeter, add more maple syrup.
Adjust to taste and add more salt if needed!
- Serving Size: 4
- Calories: 441
- Sugar: 15.6g
- Sodium: 624mg
- Fat: 22.8g
- Trans Fat: 0g
- Carbohydrates: 51.7g
- Fiber: 13.1g
- Protein: 13.7g
- Cholesterol: 0mg
Keywords: chickpea spinach curry, vegan chickpea curry, chickpea tomato spinach curry