This 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It’s low in calories and fat and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it’s easy to adapt.
Chickpea Curry
What we love about this curry, apart from the super quick cook time, is how little preparation is required – it basically makes itself. If you are tempted to order a curry, try making this in less time than it would take you to look at the menu.
Not only is it quick with very little prep, but it’s made with ingredients you most likely have in your kitchen anyway. The ultimate cupboard raid meal. You just add a can of chickpeas and a can of tomatoes to onion, garlic and spices and simmer and then stir in spinach and herbs before serving. Even the most novice cooks can manage that!
We are big into our herbs and spices, as they can transform the simplest of ingredients, like spinach and chickpeas, into something much more exciting. They add a tonne of flavour, without adding a lot of extra calories and this curry is just 123 calories per portion. That is a low calorie chickpea curry!
Low Fat Chickpea Curry
This is a super healthy chickpea curry too, with all the spinach added. It’s also a low fat chickpea curry, with just 1 gram of fat per portion, so it’s great if you’re looking for a Slimming World Curry or a Weight Watchers Curry. If want to make it a little more indulgent, a little cream, crème fraîche or coconut milk goes a long way in this spinach and chickpea curry.
What spices do I need to make a curry?
The most used spices in our kitchen, which feature in this dish, are ground coriander, cumin, paprika, salt and pepper, turmeric and of course chilli flakes/powder because they are flavour packed. You can pick spices up for really cheap, especially if you buy them in bigger packets in ethnic stores and they really do make the dish.
Don’t be afraid to start experimenting with herbs and spices. Add a little more or a little less of each depending on your tastes to make this tasty vegan chickpea curry.
What vegetables can you add to curry?
We only used spinach and onion in this curry to keep it quick and simple, but you can include pretty much any vegetables. Finely chop some bell peppers and mushrooms and cook at the same time as the onion or swap the spinach for some kale if you want to mix it up a bit.
To give this curry a more meaty feel, you could throw some chunks of aubergine into the mix or some larger chunks of portobello mushroom. Why not skip the rice and add some good sweet potato to the curry instead?
We had tinned chickpeas, we had tinned tomatoes and we had some spinach in the fridge that was starting to look a bit sorry for itself, so I thought I would throw it all together to make a curry. Because this 10 Minute Chickpea and Spinach Curry uses cupboard staples it is a really budget meal and hardly costs anything to make.
Can You Freeze Chickpea Curry?
You sure can! Separate it in to freezer containers with some rice and pop them in your freezer for a quick and easy meal. Just liven it up with some fresh herbs before serving.
Slow Cooker Chickpea Curry.
Of course using a slow cooker is going to mean your meal takes longer than 10 minutes to cook, but there is still very little prep. Simply follow step one and two as below and then put everything expect the spinach and herbs in the slow cooker and cook on high for 2 and a half hours. 30 minutes before serving, stir in the spinach and coriander.
Ingredients to make this 10 Minute Chickpea and Spinach Curry:
- 1 Medium onion
- 2 Garlic cloves
- 400g Chopped tomatoes
- 400g Tinned chickpeas
- 100g Spinach
- 10g Fresh coriander (cilantro)
- ½ tsp each of ground coriander, paprika, cumin, turmeric and cayenne pepper
- A pinch of sea salt and black pepper
How To Make 10 minute spinach and chickpea curry – step by step:
One: Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.
Two: Add the spices and stir well.
Three: Add the chopped tomatoes, drained chickpeas and salt and pepper and simmer for 8 minutes.
Four: 2 minutes before it has finished cooking, add the spinach and coriander and stir well.
Some other curry recipes to try:
Slow Cooker Lamb Rogan Josh
Tomato and Garlic Chicken Curry
Aubergine Masala
Chicken Korma
Healthy Chicken Tikka Masala
Some extra tips for this dish:
- If you don’t have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
- Don’t have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
- Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
- Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
- A little tip about tinned tomatoes – we always use whole tomatoes and chop them up in the pan with a wooden spoon as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.
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DON’T FORGET TO RATE THE RECIPE ↓
10 Minute Chickpea and Spinach Curry
Ingredients
- 1 Medium onion, diced
- 2 Garlic cloves, crushed
- 400 g Chopped tomatoes
- 400 g Tinned chickpeas, drained
- 100 g Spinach
- 10 g Coriander (cilantro)
- 0.5 tsp each of ground coriander, paprika, cumin, turmeric and cayenne
- 1 pinch Sea salt and black pepper
Instructions
- Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.
- Add the spices and stir well.
- Add the chopped tomatoes, drained chickpeas and salt and pepper. Simmer for 8 minutes.
- 2 minutes before it has finished cooking, add the spinach and coriander and stir well.
Video
Notes
Some extra tips for this dish:
- If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
- Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
- Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
- Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
- A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden pan as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Jagruti Dhanecha says
We are a chickpea fan and chickpea curry appears very often on our table, love the addition of spinach, it adds lots of nutrition and flavours.
Jenni LeBaron says
This looks hearty, healthy, and delicious. I love that it comes together in 10 minutes too – can’t beat that!
Julie Prince says
As quick, easy and tasty as advertised.
Eileen says
We had this dish today and absolutely loved it! It really takes no time and is easy to prepare.
Dannii says
We are so glad you enjoyed it – thanks so much for coming back to let us know!
saadahmed says
Yummy recipe
Rj Watson says
I am thrilled that I stumbled into your blog. Our family loves Indian foods and they will do anything I ask (chores etc.) if I will fix Indian food. These from scratch recipes are going to make them very happy. In the past we have used boxed mixes, but your recipes will be so much fresher. Thank You for what you do.
Angela Milnes says
I like to cook chickpea curry a lot this looks like a fab recipe.
Gloria says
I love using chickpeas in recipes. This looks like the perfect busy weeknight meal. Healthy, nutritious….and who doesn’t love curry?
Traci says
Such a light, easy meal! I used to make something similar on a regular basis and need to continue doing that. I’ll have to try yours…I love your spice combo!
Jaclyn Anne says
I love chickpeas, but I seem to never use them in my recipes. Thank you for sharing this awesome recipe that makes chickpeas the star!
Kristen Greazel says
This reminds me of a dish I used to eat when I lived close to Fairfield, Iowa. It brings back memories. I can’t wait to try this out!
All That I'm Eating says
This is such a great recipe for a busy evening, I usually have some frozen spinach so I could easily use that instead of fresh!
Claudia Lamascolo says
I love chickpeas and with spinach this is a bonus with spinach and 10 minutes wow! thanks awesome!
Bren says
Wow! Tried this last week and wasn’t sure something so quick, so easy and with limited ingredients could be so tasty. I was wrong! I loved this so much! Best veggie curry I’ve ever made! Will be a regular dish in our house now. Have recommended it to everyone I know!
Dannii says
Thanks for coming back and letting us know. I’m so glad that you enjoyed it.
Sonal says
It is super delicious nutritious and quick to make! Amazing job there!
Sharon says
I love how quick this dish comes together . The spice combination is also amazing. Can’t wait to try this one soon.
Alyssa says
I love the addition of spinach to this dish – it’s such a tasty and healthy dinner.
Ali Randall | says
I love the spices in curry but have never attempted to make something like this. This looks hearty and delicious.
Lauri Zotz says
Making this for a weeks lunches. Adding Cauliflower rice and oyster or bella mushrooms, not sure which yet, but it looks amazing and I forgot to buy protein for lunches this week but have chickpeas. Gotta love it.
Dannii says
I hope you enjoyed it.
Soda says
Great recipe!
I make something similar to this, but add fresh cauliflower for a bit of texture. I find that a little squeeze of lemon juice really helps to brighten the flavors, as well.
Dannii says
Ooh, thanks for the tip! I will give that a go next time.