One‑pot chickpea and spinach curry
Creamy one‑pot chickpea and spinach curry with coconut milk and warming spices. Ready in 40 minutes — perfect for a midweek supper.
All the comforting curry flavours without a pile of washing up — this one‑pot chickpea and spinach curry uses tinned storecupboard staples and a splash of coconut milk for silky richness. It’s brilliant for a busy midweek supper and scales easily.
The trick is slow‑cooked onions and toasted spices for real depth, then everything bubbles together in one pan. Serve with basmati rice or flatbreads for a no‑fuss meal that still feels like a treat.
Ingredients
- 30 ml vegetable oil
- 5 ml cumin seeds
- 1 brown onion — large, finely chopped
- 3 garlic cloves — finely sliced or crushed
- 25 g fresh ginger — peeled and finely grated
- 5 ml ground turmeric
- 5 ml ground cumin
- 5 ml ground coriander
- 5 ml chilli powder — adjust to taste
- 5 ml garam masala
- 15 ml tomato puree
- 400 g tinned chopped tomatoes — one standard tin
- 2 tinned chickpeas — drained
- 300 ml vegetable stock — low-salt if preferred
- 200 ml coconut milk — full-fat for creaminess
- 200 g spinach — fresh
- 10 ml salt
- 5 ml soft brown sugar
- 15 ml lemon juice — freshly squeezed
- 15 g fresh coriander — roughly chopped
Instructions
Warm a large heavy-based saucepan over a medium hob. Add the vegetable oil and cumin seeds and fry until the seeds sizzle and smell fragrant, about 1 minute.
Add the finely chopped brown onion and fry, stirring often, until soft and beginning to caramelise, 10–12 minutes.
Stir in the garlic cloves and fresh ginger and fry for 1 minute until fragrant.
Add the ground turmeric, ground cumin, ground coriander, chilli powder and tomato puree. Fry the spices gently for 90 seconds, stirring continuously to avoid sticking.
Pour in the tinned chopped tomatoes, tinned chickpeas, vegetable stock, salt and soft brown sugar. Bring to a gentle simmer, then reduce the heat and cook uncovered for 15 minutes to thicken slightly.
Stir in the coconut milk and continue to simmer for 3 minutes to warm through and meld the flavours.
Add the spinach in batches, stirring until just wilted — this will take about 2 minutes.
Check seasoning, then stir in the lemon juice and most of the fresh coriander. Reserve a little coriander to garnish, and remove from the heat.
Serve straight from the pan, scattering the remaining fresh coriander over each portion. Great with basmati rice or warm naan.
Tips
- Finely chop the onion thinly and sweat it low and slow for real caramelisation — that’s where most of the flavour comes from.
- If you only have dried chickpeas, soak overnight and cook separately; add 400–450g cooked chickpeas in place of the tins.
- Use full‑fat coconut milk for the creamiest texture; light coconut milk works but the sauce will be thinner.
- Make ahead: the curry keeps well in the fridge for 3 days and tastes even better the next day as the flavours deepen.
- To reduce sodium, use a low-salt stock and rinse the tinned chickpeas thoroughly before adding.
Substitutions
tinned chickpeas → about 400–450 g cooked dried chickpeas (drained weight)
Stays closecoconut milk → 200 ml double cream (not vegan)
Noticeably differentspinach → 200 g frozen spinach (thawed and well drained)
Stays closegaram masala → 1 tsp curry powder
Noticeably different
Nutrition
Per serving · estimated
- 340
- Calories
- 11 g
- Protein
- 34 g
- Carbs
- 17 g
- Fat
- 9 g
- Fibre
- 4 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I make this less spicy?
Yes — reduce the chilli powder to ½ tsp or omit it entirely. Taste once the tomatoes are in and add a little more if you want warmth.
How long will leftovers keep?
Cool quickly and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the hob until piping hot.
Can I add vegetables or protein?
Yes — diced aubergine or courgette can be fried with the onions; cubed cooked chicken or halloumi could be stirred in at the end (adjust cooking times as needed).
My sauce is too thin — how do I thicken it?
Simmer uncovered for another 5–10 minutes to reduce. Alternatively mash a few chickpeas against the side of the pan to thicken naturally.
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