Creamy Chickpea & Spinach Curry

Creamy Chickpea Spinach Curry 🤤 Filled with anti-inflammatory turmeric, protein-packed chickpeas, and nutritious spinach, this curry is perfect for a satisfying, weight-loss-friendly meal.

Prefer the video recipe?

Subscribe to our YouTube channel and follow along 🙂
Watch Video Recipe 👉🏽

Creamy Chickpea Spinach Curry

How Chickpea Curry can help fight Inflammation & Weight Loss

The Plant-Based Chickpea Spinach Curry can be a helpful addition for those looking to support weight loss and reduce inflammation:

  1. Filling and Low-Calorie: Packed with chickpeas and spinach, this curry is not only tasty but also high in fiber. It helps you feel full for longer without loading up on calories, making it a good choice for weight management.
  2. Plant-Powered Proteins: Chickpeas bring plant-based proteins to the table, aiding in muscle maintenance and supporting a healthy metabolism during weight loss.
  3. Turmeric’s Anti-Inflammatory Boost: The curry features turmeric, known for its anti-inflammatory properties. This spice can help in calming inflammation, providing a potential health boost.
  4. Nutrient-Rich Goodness: Combining the goodness of chickpeas and spinach, this curry is a nutrient powerhouse, offering essential vitamins, minerals, and antioxidants for overall well-being.
  5. Balanced and Real: With a mix of carbs, proteins, and healthy fats, this curry provides balanced nutrition. It’s made with whole, real ingredients, steering clear of processed additives for a healthier meal option.

How should I cook chickpeas?

You can easily use canned chickpeas if you’re in a rush or to make things a little easier. For this recipe, use about two cans of cooked chickpeas. I prefer cooking my chickpeas for a more in-depth flavor. Here’s how to easily cook chickpeas.

Take 1.5 cups of dried, uncooked chickpeas and soak them in a large bowl overnight or for at least 10 hours. Make sure you put enough water in the bowl since the chickpeas double in size when they’re being soaked.

After soaking, rinse the chickpeas and transfer to the Instant Pot. Fill with 2.5 cups of water and add a pinch of salt. Cook on high pressure for 55 minutes-65 minutes, followed by a natural release. Once cooked, drain the water and set aside until ready to add to the pot.

Creamy Chickpea Spinach Curry


What Ingredients do I need?

    • Cooked Chickpeas: Add protein and heartiness to the curry, making it a satisfying and nutritious dish.
    • Onion: Contributes depth and sweetness, enhancing the overall flavor profile.
    • Tomatoes: Bring a tangy richness to the curry, balancing the flavors and adding a savory element.
    • Serrano Pepper, Garlic, Ginger Paste: Ground into a coarse paste, these ingredients provide a flavorful kick, adding heat and aromatic complexity.
    • Spinach: Introduces a dose of greens, offering both nutritional value and vibrant color to the dish.
    • Cumin Seeds: Contribute an earthy warmth to the curry, enhancing its overall aroma and flavor.
    • Curry Leaves: Enhance the aromatic profile of the dish, adding a distinct and pleasing fragrance.
    • Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder: Combine to create a harmonious spice blend, infusing the curry with layers of flavor.
    • Dry Mango Powder: Adds a hint of tanginess, balancing the richness of other spices.
    • Garam Masala: Provides a final aromatic touch, bringing warmth and complexity to the overall taste.
    • Dried Fenugreek Leaves: Bring a unique, slightly bitter note, adding depth and complexity to the curry.
    • Coconut Milk: Imparts a creamy and luscious texture to the dish, enhancing its richness and making it indulgently satisfying.

Creamy Chickpea Curry

Looking for the products I used in this video?

Everything I use in my videos (plus so much more) can be found on my Amazon Storefront 👇🏽

Amazon Storefront!




2 cups cooked chickpeas

1 red onion - finely chopped

3 roma tomatoes - finely chopped

1 seranno pepper, 3 cloves garlic, 1 inch piece of ginger - grind up into a coarse paste

2 cups baby spinach

2 tsp cumin seeds

7-8 curry leaves

1 tbsp coriander powder

1 tbsp cumin powder

1.5 tsp turmeric powder

1/2 tbsp red chili powder

1 tsp dry mango powder

1/2 tbsp garam masala

2-3 tbsp crushed dried fenugreek leaves

salt to taste

2 cups (or 1 can) of coconut milk



Off On

  1. In a pan on medium heat, heat up 1/2 tbsp of avocado or coconut oil (leave out to keep this oil free).

  2. Once the pan is hot, add the cumin seeds and curry leaves - saute for 2 minutes until they start to crackle

  3. Add the chopped onions and saute for 4-5 minutes until the onions start to soften.

  4. Add the serrano pepper, garlic, ginger paste and cook for another 2 minutes

  5. Add the chopped tomatoes and cook for 5-7 minutes. Add 1/4 cup of hot water and cover the lid - cook until the tomatoes soften, and you are able to mash them down with the back of your spoon.

  6. Once the tomato-onion mixture is mostly mashed, add in all your spices and mix well. If it’s a little on the thick side, then add a little bit of hot water to make it easier to mix.

  7. Add the spinach and 1/2 cup of hot water. Cover the pan and cook for 5 minutes until the spinach is cooked.

  8. Add the cooked chickpeas and mix well until everything is well incorporated. Add 1 cup of hot water and mix well.

  9. Adjust the spice to make sure the salt and spice is to your preference

  10. Keep cooking the chickpea for about 7-8 minutes; add more water as needed. (you want to have a creamy consistency)

  11. Turn the heat off add in the coconut milk (I added 1/2 at a time), and mix well. If it’s too thick, then add more coconut milk AND hot water until you’ve reached your desired consistency.

    Garnish with chopped cilantro and serve.

No Comments

Leave a Reply