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–+ servings
chickpea curry topped with fresh lime wedges and freshly chopped coriander in large pan.
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4.64 from 150 votes

10 Minute Chickpea & Spinach Curry

A creamy one pot chickpea and spinach curry with coconut milk, tomato and gentle spices, thickened with ground almonds. Ready in 10 minutes.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

Ingredients

  • 2 tbsp olive oil or coconut oil
  • 3 garlic cloves crushed
  • 1 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 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, 200ml water, the stock cube or pot and the ground almonds, and cook on a medium/high heat for 5 minutes, stirring, until the sauce thickens
  • 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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, over a low heat until piping hot.
 
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, double the cayenne pepper and chilli flakes.
 
Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

Nutrition

Calories: 536kcal | Carbohydrates: 42g | Protein: 16g | Fat: 36g | Saturated Fat: 18g | Fiber: 13g | Sugar: 10g