What is the best kind of coconut milk to use?

For the richest, creamiest results, always use full-fat canned coconut milk . It adds the right balance of texture and flavor without watering down the dish. Avoid sweetened or carton-style coconut milk, as they often contain additives or are too thin for curries. Tip: Brands like Aroy-D or Thai Kitchen offer consistent quality. Always shake the can or stir before use to blend the cream and liquid.

Can you use a different protein besides the chickpeas?

Absolutely. While chickpeas are traditional in this chickpea spinach curry , you can swap or supplement with: Tofu (firm, pan-fried) Tempeh (steamed or sautéed) Lentils (especially red or yellow lentils) White or black beans These proteins maintain the curry’s plant-based benefits while adding variety to your weekly meal plan.

How could I add more vegetables to this?

This curry is incredibly versatile and pairs well with nearly any vegetable. Here are some popular choices: Cauliflower florets Sweet potato cubes Zucchini slices Bell peppers or peas Frozen mixed vegetables Add firm vegetables during the simmer stage, and stir in delicate veggies (like peas or zucchini) in the last 5 minutes for perfect texture.

Can I make this vegan?

Yes—and the best part is, this recipe is already vegan by default. It uses plant-based ingredients like chickpeas, spinach, vegetable broth, and coconut milk. To ensure everything stays vegan: Use certified vegan naan or rice as a side Avoid any dairy garnishes Double-check spice blends and broth labels for animal products This makes chickpea spinach curry one of the easiest go-to recipes for those on a plant-based diet.

Chickpea Spinach Curry – The Best One-Pot Comfort Recipe Packed With Flavor -

Description

A hearty, vegan chickpea spinach curry that’s rich, spicy, and perfect for a 30-minute weeknight dinne

Ingredients

Scale

1 tablespoon olive oil

1 medium yellow onion, diced

3 garlic cloves, crushed or finely minced

1 tablespoon garam masala

2 teaspoons ground coriander

1½ teaspoons ground turmeric

1 can (400ml / 15 oz) crushed tomatoes

1 can (400ml / 13.5 oz) full-fat coconut milk

1½ cans (410ml / 15 oz each) chickpeas, rinsed and drained (about 2 cups)

¼ cup vegetable broth or stock (low-sodium preferred)

2 tightly packed cups baby spinach (about 90g)

Sea salt to taste

Optional garnish: Fresh cilantro, lime wedges, dairy-free yogurt

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Instructions

Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
Bloom the Spices
Add crushed garlic, garam masala, coriander, and turmeric. Stir constantly for 1 minute until the spices are fragrant.
Deglaze and Combine
Pour in crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Mix well and bring to a gentle boil.
Simmer to Thicken
Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. This reduces excess liquid and enhances the flavor.
Add Spinach
Stir in the baby spinach until just wilted—about 2 minutes.
Season & Serve
Add salt to taste and serve hot with rice, naan, or your favorite grain. Garnish with cilantro and lime juice for extra brightness.

Notes

Simmer uncovered to reduce excess moisture and thicken the curry naturally

For extra protein, add red lentils or cubed tofu

Prefer a spicier version? Add fresh green chili or a pinch of cayenne with the spices

Don’t skip the lime juice—it brightens the dish beautifully right before serving

Prep Time: 10 min
Cook Time: 20 min
Category: Vegetarian
Cuisine: Indian-Inspired, Vegan

Nutrition

Calories: ~350 kcal
Sugar: 5g
Sodium: 350mg
Fat: 16g
Saturated Fat: 8g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g