Homemade Chickpea and Spinach Curry with Jasmine Rice
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Enjoy a hearty homemade chickpea and spinach curry, loaded with aromatic spices and finished with fresh spinach for color and nutrition. Served with jasmine rice, this vegan and gluten-free main dish is rich in flavor, protein, and fiber. Ready in under an hour, it’s perfect for weeknight dinners or lunch meal prep, and great reheated as leftovers.
Prep time
15 min
Cook time
30 min
Servings
4
Calories
420 kcal
This homemade chickpea and spinach curry is a hearty, comforting, and nutritious main course that brings together aromatic spices and fresh ingredients. Chickpeas, rich in plant protein and fiber, are cooked slowly with tomatoes, onions, garlic, ginger, and a blend of Indian spices such as cumin, coriander, turmeric, and garam masala. The addition of fresh spinach at the end ensures vibrant color and a boost of nutrients. The curry is simmered gently to allow the flavors to meld, resulting in a thick, flavorful sauce. Served over fragrant jasmine rice, the dish is perfect for a cozy dinner or a casual lunch. This recipe is vegan, gluten-free, and can be made in under an hour, making it ideal for busy weeknights or meal prepping. Adjust the chili for your preferred level of heat, and finish with a squeeze of lemon and fresh cilantro for extra brightness. Serve with naan or papadam for added texture. This curry can also be stored in the fridge and reheated, making leftovers just as delicious.
Ingredients
Servings
- 2 cups Canned chickpeas (drained and rinsed)
- 3 cups Fresh spinach
- 1 cup Jasmine rice
- 1 medium Onion (chopped)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 cup Canned diced tomatoes
- 1 cup Coconut milk
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt (or to taste)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Olive oil or vegetable oil
- 0.5 Lemon (juiced)
- 2 tablespoons Fresh cilantro (chopped)
Directions
1. Cook jasmine rice according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger. Sauté for another minute until fragrant.
4. Sprinkle in curry powder, cumin, coriander, turmeric, and garam masala. Cook the spices for 1–2 minutes, stirring constantly.
5. Add canned diced tomatoes and cook for 3–4 minutes until slightly thickened.
6. Stir in coconut milk and bring to a gentle simmer.
7. Add the drained chickpeas, salt, black pepper, and chili flakes if using. Cook for 15 minutes, stirring occasionally.
8. Add fresh spinach and cook until wilted, about 2–3 minutes.
9. Remove from heat and stir in lemon juice.
10. Serve curry over cooked jasmine rice. Garnish with fresh cilantro before serving.
About the author
Anthony Bourdain
Culinary storytelling
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