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10 Min Chickpea & Spinach Curry

10 minute chickpea curry

A really simple and tasty Chickpea & Spinach Curry that can be made in one pot in just 10 minutes!

This is the perfect dish for when you don’t have much time and fancy something comforting. You will definitely be surprised how much flavour this packs in from cooking for such little time.

10 min curry

The best part about this 10 minute curry apart from the fact it is so quick to make is that this is so inexpensive too, only costing roughly £1 per portion.

The more you make this curry the quicker you will become. I think it can be made in under 10 minutes quite easily once you have made it a couple times.

Just make sure you make extras as this can be kept in the fridge in an airtight container for up to 2 days or it can be frozen so you have a healthy meal another time.

I challenge you to break the 10 minute mark, let me know in the comments below once you have achieved it 🙂

10 min curry bowl

If you try this 10 min curry!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

10 Minute Chickpea & Spinach Curry

10 min curry

10 Minute Chickpea & Spinach Curry

gluten free, vegan, dairy free, egg free, refined sugar free
4.79 from 28 votes
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4 people

Ingredients

  • 2 tbsp olive oil or coconut oil
  • 3 garlic cloves crushed
  • 1 red onion roughly diced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • Pinch of chilli flakes
  • 2 tbsp tomato puree
  • 2 cans chickpeas 400g x2
  • 200 ml veg stock
  • 1 can coconut milk
  • 1/2 cup ground almonds 60g
  • 200 g spinach

Instructions

  • Heat a large pot on a medium heat with olive oil/coconut oil and crushed garlic
  • Meanwhile roughly dice the red onion and add to the pot to cook down for a minute
  • Add all the spices and tomato puree and stir
  • Now add the chickpeas, coconut milk, veg stock and cook on a medium/high heat for 5 minutes making sure to stir
  • Add the ground almonds and stir. Allow to cook down for a further 2-3 minutes
  • Finally take off the heat and stir through the spinach until wilted

Notes

Serve with a side of brown rice or quinoa. 
You can store this in the fridge in an airtight container for 2-3 days. Also suitable for freezing!

Looking for another 10 minute dinner? Try my Healthy 10 Min Stir-Fry

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

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38 comments

    1. 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

  1. Amazing, you did it again! A great recipe, I added some extra mushrooms and served with a slice of lemon. Super good <3

  2. 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 <3

  3. 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? Avril

    1. 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 🙂

  4. 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!

  5. 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.

    1. 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.

  6. 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????

  7. 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?

    1. 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.

  8. 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.

    1. 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 🙂

  9. 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!

  10. This is a fab recipe, great depth of flavour, creamy, not over spicy and quick and easy to prepare. Big thumbs up from me.

    1. 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 🙂

  11. 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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