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A comforting Chickpea & Spinach Coconut Curry made with creamy coconut milk, hearty chickpeas, and fresh spinach. Nutritious, filling, and perfect for a quick family meal.
This Chickpea & Spinach Coconut Curry is creamy, flavorful, and packed with plant-based protein. A simple, healthy dinner for the whole family—perfect for busy parents and fussy eaters.
Chickpea & Spinach Coconut Curry
Chickpea & Spinach Coconut Curry
Course: Lunch, DinnerServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesWe’ve given a nourishing spin to curry night with our Chickpea & Spinach Coconut Curry. This creamy plant-based dish is rich in protein from chickpeas, fibre from spinach, and healthy fats from coconut milk. The gentle spices provide warmth without being overpowering, making it a comforting dinner for adults who want a wholesome meal, and still approachable for little tastebuds if shared. It’s a quick one-pot wonder that’s both filling and flavourful — proof that plant-based can be simple yet indulgent.
Ingredients
1 tbsp olive oil or coconut oil
1 onion, finely chopped
2 garlic cloves, grated
1 thumb-sized piece of ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild curry powder
400g tin chopped tomatoes
200ml coconut milk (light or full-fat)
100g baby spinach leaves
Juice of ½ lemon
Salt and black pepper, to taste
Fresh coriander, to garnish
Optional to serve:Steamed basmati rice or quinoa
Warm naan or flatbread
Directions
- Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
- Stir in the garlic, ginger, cumin, coriander, and curry powder. Cook for 1–2 minutes until fragrant.
- Add the chopped tomatoes and simmer for 5 minutes to thicken slightly.
- Stir in the chickpeas and coconut milk. Simmer for 10 minutes, allowing the flavours to blend.
- Add the spinach leaves and stir until just wilted. Squeeze over the lemon juice and season to taste.
- Serve hot with rice or naan, topped with fresh coriander.
Key Notes
- For children, reduce spices further and blend the sauce smooth before adding chickpeas — this helps hide texture.
- To make it heartier, add chunks of sweet potato or butternut squash.
- Store leftovers in the fridge for up to 2 days, or freeze in portions for easy midweek meals.
- Adults can spice it up with fresh chilli or a spoonful of mango chutney on the side.
Variation Tips
Swap chickpeas with lentils, tofu, or chicken for variety.
For fussy eaters, mash chickpeas slightly into the sauce for a smoother texture.
Use kale, peas, or zucchini instead of spinach.
For picky eaters, blend spinach into the sauce so it’s hidden but still nutritious.
Keep it mild with turmeric and cumin for children.
Add chili flakes or curry paste for adults who enjoy spice.
Use full-fat coconut milk for a rich curry.
For lighter versions, try reduced-fat coconut milk or mix half yogurt after cooking.
Common Mistakes
Add spinach at the very end to keep it fresh and mild.
Thin coconut milk makes the curry bland. Always choose full-fat or a quality brand.
Spices need to sauté in oil first to release their flavour. Skipping this step makes the curry flat.
Curry can taste dull without enough salt or acid (like a squeeze of lime at the end).
Strong heat or too much spices can turn fussy eaters away. Start mild and let adults add spice separately for fussy eaters.
