Creamy Chickpea Curry with Spinach

Name: Creamy Chickpea Curry with Spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons yellow curry powder; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) full fat coconut milk; 2 cups fresh spinach; 1 tablespoon lime juice; Salt and pepper to taste; Cooked white rice for serving; Chili crisp or fresh cilantro for garnish

A warm and comforting 20 minute meal that combines protein packed chickpeas with a silky coconut sauce.

By Enzo81 Kitchen· Global· October 22, 2026

easy.enzo81.xyz

Prep

5 minutes

Cook

15 minutes

Total

20 minutes

Serves

Fall is finally here, and there is nothing I love more than a warm bowl of curry when the weather gets chilly. This chickpea curry is one of my favorite recipes because it is incredibly fast to make but tastes like it simmered all afternoon. It fills the house with such a wonderful aroma that everyone comes running to the kitchen as soon as it is ready.

The best part about this dish is how flexible it is for a busy night. You can serve it over fluffy white rice or even grab some warm naan to scoop up all that delicious sauce. If you want a little extra kick, a drizzle of chili crisp on top really brings all the flavors together and adds a nice bit of heat.

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full fat coconut milk
2 cups fresh spinach
1 tablespoon lime juice
Salt and pepper to taste
Cooked white rice for serving
Chili crisp or fresh cilantro for garnish

8Instructions

1
Heat the olive oil in a large skillet over medium heat.
2
Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
3
Stir in the garlic, ginger, and curry powder. Cook for just one minute until the spices smell toasted and fragrant.
4
Pour in the chickpeas and the coconut milk. Stir everything together and let it come to a gentle simmer.
5
Let the curry bubble away for about 10 minutes so the sauce can thicken up a bit.
6
Stir in the fresh spinach and keep cooking just until the leaves wilt down into the sauce.
7
Turn off the heat and stir in the lime juice. Season with a pinch of salt and pepper to your liking.
8
Spoon the warm curry over bowls of rice and top with chili crisp or cilantro if you want a little extra garnish.

Tips

This curry keeps really well in the fridge for up to three days, and the flavors actually get better after sitting. If the sauce gets too thick when you reheat it, just add a splash of water or vegetable broth to loosen it back up. You can also swap the spinach for kale if you want a bit more texture.

#vegetarian #vegan #gluten free #healthy #quick dinner #high protein

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