This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.
Why you’ll love chickpea and spinach curry
- Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
- Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire.
- Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
- Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.
Ingredients
- Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
- Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon.
- Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
- Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar.
- Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce.
- Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
- Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
- Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
- Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired.
- Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead.
- Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter.
- Peanuts – salted, roasted peanuts add the best flavor and texture.
- Red Pepper Flakes – optional, but highly recommended for a kick of heat.
How to make
- Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
- Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
- Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!
Variations
- Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein.
- Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies.
What to serve with chickpea and spinach curry
- Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice.
- Pickled Cucumber Salad. A cool, crisp side that complements the heat from the curry.
How to store
Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months.
To enjoy again, thaw, if frozen, then heat on the stove until warmed through.
– Jennifer
Chickpea and Spinach Curry
This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 3 tablespoons green curry paste red curry paste is also great
- 1 (13.5 oz) can full fat coconut milk
- ¼ cup all natural peanut butter
- 2 tablespoons soy sauce or gluten free alternative
- 2 tablespoons brown sugar
- 1 (15.5 oz) can chickpeas drained and rinsed
- 2 cups baby spinach chopped
- ½ cup cilantro minced
- ¼ cup salted roasted peanuts, chopped
- 1 tablespoon lime juice
- salt to taste (I used 1/4 teaspoon)
- ½ teaspoon red pepper flakes more or less to taste
- Instant Pot Basmati Rice
Instructions
- Heat oil in a large non-stick sauté pan over medium heat.
- Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
- Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
- Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
- Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
- Serve over rice and enjoy!
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STORING
Room Temp:N/A
Refrigerator:4 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then heat on stove
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Chickpea and Spinach Curry
Amount Per Serving (1 large serving)
Calories 598 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Sodium 651mg28%
Potassium 830mg24%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 14g16%
Protein 20g40%
Vitamin A 3419IU68%
Vitamin C 10mg12%
Calcium 132mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry