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Introducing the quickest curry you’ll ever make….10 minute Chickpea and Spinach Curry! This simple and tasty Chickpea and Spinach Curry can be made using just one pot in under 10 minutes and costs roughly £1 per portion, what’s not to love?
Recipe Difficulty – Easy
Jump to:
- Why this recipe works
- Ingredients to make 10 Minute Chickpea and Spinach Curry
- Substitutions
- Variations
- How to make 10 Minute Chickpea and Spinach Curry
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
One-pot cooking is my favourite type of dinners. Minimal effort, delicious and not much washing up! Trust me, once you’ve tried this recipe, you’ll be making it time and time again!
This is the perfect dish for when you don’t have much time and fancy something comforting, especially during these colder months! You will be surprised how much flavour this packs in from cooking for such little time. The more you make this curry the quicker you will become. I definitely think it can be made in under 10 minutes quite easily once you have made it a couple of times, give it a try!
As my 10 Minute Peanut Butter Curry was so popular, I wanted to create another recipe with different flavours, that was equally as delicious but could also be made when time is limited! Served with my Best Gluten Free Naan Bread, Quinoa or brown rice and topped with some freshly chopped coriander, I can guarantee this recipe will be on a weekly rotation in your household!
Ingredients to make 10 Minute Chickpea and Spinach Curry
- Garlic– adding garlic offers a gentle spice and adds more flavour.
- Onion– I’ve used a white onion in this recipe, however you could use a red onion if you preferred.
- Paprika– this spice provides a round, woody, smokey flavour that really takes this 10 Minute Chickpea & Spinach Curry to the next level!
- Cayenne Pepper– add depth, body and a gentle spice to the curry.
- Ground Coriander– a fresh tasting spice, that is floral and citrusy.
- Chilli Flakes– these provide a subtle, yet gentle heat to the Spinach and Chickpea Curry.
- Tomato Puree– this adds flavour, depth and body to the chickpea curry.
- Chickpeas– A great source of plant-based protein and adds some texture. If you have a tin spare then try making my Chickpea Tuna Salad.
- Vegetable Stock– adds to the general flavour as well as adding body and depth to the recipe.
- Coconut Milk– adds creaminess to the curry and pairs well with the other flavours. It also adds an extra subtle nutty flavour to the Chickpea and Spinach Curry without it being too overbearing.
- Ground Almonds – these thicken the sauce and add depth of flavour at the same time. I also use ground almonds in my Peanut Butter Granola recipe to help it bind.
- Spinach– this adds some greenery and extra nutrition. Alternatively, kale would work nicely too!
See recipe card for full information on ingredients and quantities.
Substitutions
- Onion – I have used a white onion in this recipe, however a red onion would work equally as well.
- Chickpeas – you could substitute for any other white bean e.g. cannellini beans.
- Spinach – you could substitute for another leafy green vegetable such as kale or spring greens.
- Spices – if you are missing a spice or don’t like one of the spices used in this recipe, you can leave it out. Although it will impact its taste ever so slightly, the flavours from the other ingredients will still make this 10 min chickpea and spinach curry taste delicious! You could also opt to using curry powder.
- Ground Almonds – if you don’t have any ground almonds or are nut free then you could just leave it out and have a slightly runnier texture curry.
Variations
- Kid-friendly – this is a family friendly recipe that is mild so I am sure most children will enjoy it! However, if you have a child that is particularly sensitive to spice then feel free to remove or reduce the quantities of cayenne pepper and chilli flakes. Check out this delicious 10 Minute Creamy Tomato Soup recipe that may be better suited for children.
- Deluxe – this is a delicious recipe that requires minimal effort if you have dinner guests. To make this recipe look really impressive – serve with fresh limes wedges, freshly topped coriander and my super duper easy – Best Gluten Free Naan Bread, brown rice or Quinoa. You could even end the night with this delicious Vegan Chocolate Tart (which also only requires 10 minute prep time!)
- Spicy – This is a mild recipe for all to enjoy. If you prefer spice, then feel free to up the quantities of cayenne pepper and chilli flakes, you could even add some freshly chopped chillis on top. Alternatively, if you don’t like spice, you can reduce or remove both of these ingredients.
How to make 10 Minute Chickpea and Spinach Curry
Step 1: Firstly, dice the onion and crush the garlic. Add to a pot with oil over a medium heat for a few minutes until the onion softens.
Step 2: Now add all the spices, tomato puree and stir.
Step 3: Add the drained chickpeas, coconut milk, vegetable stock, ground almonds and cook on a medium/high heat for 5 minutes making sure to stir.
Step 4: Finally, take off the heat and stir through the spinach until it wilts.
Leftovers
This is the perfect recipe to make for meal prepping. You can store leftovers in the fridge in an airtight container for up to 2 days. You can also freeze this recipe so you have a healthy meal for another time. If freezing, allow the Chickpea & Spinach Curry to fully defrost before re-heating on a low heat until piping hot!
Recipe FAQs
Can I make this curry nut free?
Yes, leave out the ground almonds for a slightly runnier curry. You could also leave out the stock so that it’s not so runny.
Can you freeze this chickpea curry?
Yes absolutely, this recipe can be frozen ahead for a healthy meal another time. If freezing, allow the Chickpea and Spinach Curry to full defrost before re-heating on a low heat until piping hot!
Could I use another type of bean if I don’t have any chickpeas?
Certainty! Feel free to substitute the chickpea with any other type of white bean e.g. cannelloni beans!
Is this recipe spicy?
No this recipe is mild for all to enjoy. However if you are particularly sensitive to spice, feel free to remove or reduce the quantity of cayenne pepper and chilli flakes. Alternatively, if you like spice you can increase these quantities or top with freshly topped chillis.
YOU MIGHT ALSO LIKE…
- 10 Minute Creamy Tomato Soup
- 10 Minute Peanut Butter Curry
- Slow Cooker Chickpea Curry
- Butternut Squash and Chickpea Curry
Tried this 10 Minute Chickpea & Spinach Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
10 Minute Chickpea & Spinach Curry
This simple and tasty Chickpea & Spinach Curry can be made using just one pot in under 10 minutes and costs roughly £1 per portion, what't not to love?
4.63 from 144 votes
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Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 2 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 people
Calories: 480kcal
Author: James Wythe
Cost: £4.65
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Equipment
large pot
Knife
Chopping Board
Ingredients
- 2 tablespoon olive oil or coconut oil
- 3 garlic cloves crushed
- 1 onion roughly diced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- Pinch of chilli flakes
- 2 tablespoon tomato puree
- 2 cans chickpeas drained
- 1 veg stock cube/pot
- 200 ml water
- 1 can coconut milk
- 60 g ground almonds
- 200 g spinach
Metric – US Customary
Instructions
Firstly, dice the onion and crush the garlic. Add to a pot with oil over a medium heat for a few minutes until the onion softens
Now add all the spices, tomato puree and stir
Add the drained chickpeas, coconut milk, vegetable stock, ground almonds and cook on a medium/high heat for 5 minutes making sure to stir
Finally, take off the heat and stir through the spinach until it wilts
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations:I have included a list of these in the post above.
To Store:In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!
To Freeze: Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: The ground almonds are used to help thicken and add flavour to the curry but you could leave out the ground almonds for a slightly runnier curry. You could also leave out the stock so that it’s not so runny.
Tip 2:If you prefer a spicy curry then double the quantities.
Tip 3:If you have more time, allow this curry to simmer for a little longer to develop even more flavour.
Nutrition
Calories: 480kcal | Carbohydrates: 23g | Protein: 15g | Fat: 33g | Saturated Fat: 2g | Fiber: 12g | Sugar: 5g
Please note that Nutrition information is a rough estimate
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Reader Interactions
Comments
Corinna Swift says
Another amazing dinner!Reply
- James Wythe says
Thank you 🙂
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- Jenny says
Another great, easy recipe. Even the kids love it!
Thanks JamesReply
- James Wythe says
Thank you Jenny 🙂
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- Angela says
I am so happy with this recipe! I love it and even better, my 12 year old picky eater loves it. I love only had mushroom broth and didn’t have coriander, so I subbed cumin. I added a little swiss chard too. I am excited to try more of your recipes soon. Thank you for providing easy gf and df meals!
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- Emma Carr says
Can you used reduced fat coconut milk in this recipe? Thanks
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- James Wythe says
Hey Emma, yes you can 🙂 enjoy!
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- Melissa says
Hard to believe something so gray tasting was so quick and easy!See AlsoBeet and Turnip Gratin3-Ingredient Tonkatsu (Katsu) SauceGingerbread BrowniesGrandma Ople's Famous Apple PieReply
- Hilary says
We do not need to eat gluten free or dairy free food, but I purchased your book as the recipes,simplicity of produce used and short cooking times suit our lifestyle (both retired after 55 years of working) Chickpea curry with spinach has become a firm favourite. Super easy,kind to the pocket and very tasty.We eat it with your naan bread which is quick and easy to make. I have experimented by adding different spices and herbs to the naan bread.Well done for writing such an excellent book.Reply
- Heather says
There are 2 of us so made the full recipe and put half in fridge for following day. We are big eaters and there was plenty. Very easy to do and very tasty. Not vegetarian but a real surprise on flavour. Will certainly make again.Reply
- Ruth says
Lush. Made this tonight as we needed a quick meal after plans with friends fell through. It is especially all my store cupboard staples so easily thrown together.
Everyone love dit and I added a little more chilli to give it a kick.
A fantastic meal on its own and filling even without rice.Reply
- Jan says
Could almond flour be used instead of ground almonds?.. it is basically just ground almonds anyways.
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- James Wythe says
Hey Jan, that should do the job!
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- Linz3 says
I don’t cook as I’m rubbish at it and don’t enjoy it. Luckily the husband does the cooking in our house. However, I was tempted to try this recipe as it looks so easy and thought even I could do it. And it was! Not only that, it was delicious and healthy and the family loved it. I had all the ingredients already in so it was a cheap meal and I have leftovers for today. Will definitely be trying the other recipes! Highly recommendReply
- James Wythe says
Thank you Linzie 🙂 glad you enjoyed it!
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- Sharon says
Thoroughly enjoyed itReply
- Jenny says
Could I use almond meal instead of ground almonds?
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- James Wythe says
yes 🙂 enjoy!
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- Hilary says
Yummy.So pleased I purchased your book.We are not gluten or dairy intolerant,just think your recipes are what we want,quick,easy to obtain ingredients.Reduce meat consumption in our diet. Spinach and ricotta pasta next week. Had to order the nutritional yeast which is not something we have used before.Reply
- James Wythe says
Thanks so much for the support Hilary 🙂
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- Khistina leetham says
Just made this for my dinner. It was delicious. Will definitely make it again very soon. Thank youReply
- Patrycja says
Hi, is there the way to replace coconut milk? I am unfortunately allergic !
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- Monica says
I substitute with plain yogurt. It’s delicious.
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- Carly says
So delicious and quick to make (even with my 3 year old helping!). I’m allergic to coconut so used Alpro single cream instead and it still turned out perfectly.
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- Nicola says
Love this recipe! Have made it about 10 times. This is my go to speedy meal for dinner. Often I add cauliflower which is delicious and sometimes if I don’t have coconut milk I substitute for canned tomatoes which works really well. Thank you!Reply
- Vee says
Delicious! I was sceptical at first about the cooking time (???!!) but it turned out just fine! I used frozen spinach and it was delicious, so I can only imagine what it’s like with fresh. Thanks James. I suspect this will be a firm favourite.
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- James Wythe says
Thanks Vee 🙂 so pleased you enjoyed!
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- Cat says
This was so tasty and really easy to make! I didn’t have cayenne pepper so I left it out, and I added 1/2 tsp of curry powder. I also didn’t have any spinach, so I served it alongside some green beans. My husband was really impressed with the flavour and didn’t mind not having any meat.Reply
- Carol says
We have made this numerous times and delicious every timeReply
- Hatty says
This recipe looks amazing! I am allergic to coconut, what do you think I could use instead, if anything? Thank you so much!
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- James says
Hey Hatty, you could do a mixture of soya cream and water? Coconut milk is really hard to replace in curries 🙁
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- Alex says
We love this recipe! Fast, tasty and healthy … what more could you want?!Reply
- James says
Thanks for the great feedback Alex 🙂
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- Rebecca says
Hi
This is my favourite meal. Love it. Love it.
I sometimes add cauliflower and or mushrooms.
Actually I say “I” but my husband does the cooking since I became ill. He was definitely no cook but has been able to follow James recipes and cook delicious meals. James has discovered how to achieve tasty, healthy food with a short prep time.
Genius!!!Reply
- Caroline says
Followed to the letter (just happened to have everything) and this is utterly delicious…more than a hint of Thai curry which is absolutely divine and an instant vegan winnerReply
- Healthy Living James says
Thank you Caroline 🙂 glad you enjoyed it!
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See AlsoSticky toffee pudding- Devyani says
Can you share how to prepare veg stock and tomato purée? Is it store bought?
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- James says
Hey Devyani, yes both store bought 🙂
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- Andy says
Hi James. Is the 200ml water for the stock?
- James Wythe says
Hi Andy, technically yes but you just add the water directly into the curry no need to spend time mixing the stock into it as that will happen when it’s cooking. Enjoy 🙂
- Val says
This was amazing!!!
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- Healthy Living James says
Thank you Val 🙂 glad you enjoyed it!
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- Jasi says
May I ask I want to make this curry but I only have half can of coconut milk but how much stock would I use and chickpeas?
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- Healthy Living James says
Hey Jasi, I would just have all the ingredients 🙂 enjoy!
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- Jackie Leonard says
I made this without tomato paste, almonds and coconut milk. Was still lovely.Reply
- Mrs B says
We have made this a couple of times and used cauliflower too what is the calories per serving?Reply
- Lee says
I have commented before in this recipe I really should try some others but made this today for a vegetarian friend and it was as always really great and easy to make. Maybe look for something similar easy,quick and tasty any recommends?Reply
- Helen says
I added a lot more spices than listed. More paprika, cinnamon, nutmeg, sweet paprika (in addition the the smoked), curry powder, salt, pepper and some garam Masala
That said it was very tasty and filling
I recommend tasting it as you goReply
- Sally says
It is really good – I played with the recipe a bit and added my own spice mixing a few extra veg i had from the allotment. Simple, cheap and tasty.Reply
- Healthy Living James says
Thank you Sally 🙂
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- Deborah Chatfield says
Absolutely gorgeous. We all really loved it.
Thank you.Reply
- Jackie says
Amazing so glad I found this recipe, will be making this on a regular basisReply
- Healthy Living James says
Thanks for sharing your feedback Jackie 🙂 so pleased you enjoyed it!
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- Katherine Rowlands says
I’ve made this curry 5+ times. Beautiful and yummy. I add corriander and lime at the end and I am bit heavier with the chilli spicing. Great recipe thanks!Reply
- Healthy Living James says
Yay 🙂 so pleased you’re enjoyed it Katherine! Thanks for sharing the feedback.
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- Carole says
I’ve just made this for tea and it delicious. I added green lentils too.I used bare naked rice as im on a low carb healthy eating plan at the moment.
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- James says
Thank you Carole, pleased you enjoyed the recipe!Reply
- Lee says
Great recipe, made it twice now and i cant stop eating eat.
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- James says
Thank you Lee, glad you’re enjoying it!Reply
- Sandy Davis says
nice.. i’m about to try .. i loathe cumin with a passion so this is going to rock my world
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- James says
Oh that’s handy Sandy as I have a cumin allergy so all my recipes are made with a mixture of my own spices so no cumin anywhere! Enjoy 🙂Reply
- fyrefly says
This is a fab recipe, great depth of flavour, creamy, not over spicy and quick and easy to prepare. Big thumbs up from me.Reply
- James says
Love that feedback, thank you 🙂Reply
- Tessa says
whole family loves this one!Reply
- James says
Thank you Tessa, glad you all enjoyed it 🙂Reply
- Kate says
I made this for the first time tonight and luckily had most of the ingredients in the cupboard. I’m so impressed how delicious it was for how quick the recipe takes to cook. I had coriander left over and added that and used frozen spinach instead of fresh and it came out beautiful. Thanks for such a great recipe, will be making this again!Reply
- James says
Love that Kate, so pleased you enjoyed it and thank you for taking the time to review it 🙂Reply
- Carol says
James, My husband and I really liked this curry recipe. It’s easy, healthy and, most importantly, tasty. Thank you for sharing this with us.
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- James says
Thank you Carol, so pleased you both enjoyed the recipe! I actually have a similar one coming in the eBook I am writing which I think you’ll love so keep an eye out for that 🙂Reply
- Sim says
Hi James,
I’m allergic to almonds (and hazelnuts, peanuts & soy).
I was wondering what the best substitute for the ground almond would be? Should I use a different type of nut or would something else work?
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- James says
Hey Sim,
I would be inclined to try something like coconut flour or desicated coconut instead. The ground almonds are in there to help thicken the sauce + add texture and taste of course but I think though other 2 might work too. Let me know how you get on.
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- Kirsty says
Rookie question, do we need to drain the chickpeas? I was going to as there is already stock plus the coconut milk, but the can says to heat them including the liquid????
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- James says
Not a rookie question Kirsty. I personally prefer to drain and rinse my canned chickpeas 🙂
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- Alexa says
Hi James! My curry turned out watery instead of creamy. I followed the instrcuctions, but somehow I failed. Where did you think I went wrong? Thanks.
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- James says
Hey Alexa, sorry that it didn’t turn out ok for you 🙁 it could be a couple things. You didn’t cook it on high enough heat to help reduce it faster. Brands of coconut milk can differ, some are more liquid than others.
Next turn I suggest either adding more ground almonds, less stock or cooking on a higher heat or for slightly longer.
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- Sue says
Lovely curry my husband and I really enjoyed it although I did add more cayenne pepper. We had half and put the rest in the freezer for another day.
We had it with cauliflower rice which complimented it very well!Reply
- James says
Glad you enjoyed it Sue 🙂 thanks for sharing your feedback!Reply
- Deborah says
Great recipe! Easy and full of flavour. I will definitely make this again!Reply
- Caroline says
Delicious!!!Reply
- Avril says
Hi James, looks amazing. I’m going to make it for my husbands birthday. He’s asked for a curry but he doesn’t like the taste of coconut milk. Do you think I can sub it with oat milk or another dairy free milk? AvrilReply
- James says
Hey Avril, good question! I don’t really think the coconut flavour comes through that much in this curry nor most of my curries apart from the Thai ones.But replacing with another dairy free milk may work (I haven’t ever tried it) but I would add some soya cream into it as well to help replace the missing coconut cream.
You could also try a different curry which you definitely don’t get the coconut flavour such as:
https://healthylivingjames.co.uk/apricot-butternut-squash-cashew-curry/
https://healthylivingjames.co.uk/sweet-potato-chickpea-curry/
Let me know how you get on 🙂
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- Daniela Ferrer Esquivel says
Amazing you did it again! Tastes delicious, I also added some mushrooms and served with a slice of lemon, turned out perfect. You’re the best <3Reply
- James says
Aww thank you Daniela 🙂 so pleased you enjoyed it and thank you for sharing your feedback!
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- Daniela Ferrer Esquivel says
Amazing, you did it again! A great recipe, I added some extra mushrooms and served with a slice of lemon. Super good <3Reply
- Emily says
Hi!
I think what Ewa means is that there isn’t any curry powder or curry paste used in this dish.
Reply
- James says
Hey Emily,
Thanks for commenting!
I have a cumin allergy so can’t use curry paste or powder so all my curries come from my own mixture of spices 🙂
Hope this helps.
James
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- Ewa says
I think you have forgotten about the curry in your recipie ; -)
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- James says
Hey Ewa,
How do you mean?
James
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