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    Hungry Healthy Happy » Recipes » Curry

    10 Minute Chickpea and Spinach Curry

    Published: Jul 22, 2021 · Modified: Mar 17, 2022 by Dannii · This post may contain affiliate links · 198 Comments

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    Jump to Recipe
    Diet: Low Fat / Vegan
    Chickpea and spinach curry with a title
    Chickpea and spinach curry with a text title overlay.

    This delicious one pot 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It's low in calories and fat (just 123 calories for a big serving) and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this chickpea curry recipe freezes well and it's absolutely delicious and easy to adapt depending on how spicy you like it.

    Curried chickpeas and rice on a blue plate.

    This chickpea spinach curry (also known as Chana Palak curry, or Chana Palak Masala) is one of those recipes that we make almost every week. The whole family loves it. We always have the ingredients in the cupboard to make this, so when we haven't got anything else planned and we need something quick, easy and healthy, we make this.

    It's really easy to adapt too, with different beans or greens, and even different spices too. We are always making it a different way to keep it interesting.

    Jump to:
    • Ingredients needed
    • Step by step
    • Why should you try it?
    • What spices to use
    • What vegetables to add
    • Healthy benefits of chickpeas
    • How to make in a slow cooker
    • FAQs
    • Extra tips
    • More vegetarian curry recipes
    • Recipe
    • Feedback

    Ingredients needed

    • Chickpeas - Also known as Garbanzo Beans or Egyptian Peas, these make up the majority of the curry. You can swap for other beans if you wish.
    • Spinach - Adds a big green boost to the curry.
    • Onion - We used a medium white onion, but you could use shallots for a slightly sweeter flavour.
    • Garlic - No curry is complete without garlic - feel free to adjust the quantities to your taste.
    • Tomatoes - Use the best quality tinned tomatoes you can afford. Cheaper ones tend to be quite watery.
    • Coriander (cilantro) - Some people don't like the flavour of coriander (cilantro), so feel free to omit.
    • Spice mix - We used ground coriander, cumin, paprika, salt and pepper, turmeric and cayenne as they were what we had in the kitchen! You can use Garam masala, curry powder or your own favourite spice blend.

    A full ingredients list with measurements is in the recipe card below.

    All the ingredients needed to make this recipe laid out on a wooden surface, each with a text overlay.

    Step by step

    One: Heat a little olive oil in a large pan and add the onion and garlic and cook for 2 minutes.

    Chopped onions cooking in a frying pan.

    Two: Add the spices and stir well.

    Spices added to the onions and mixed in.

    Three: Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes, stirring occasionally.

    Chopped tomatoes and chickpeas added to the pan and mixed in.

    Four: 2 minutes before it has finished cooking, add the spinach and coriander and stir well.

    Spinach added to the pan.

    Five: Cook for 2 minutes or until the spinach has wilted.

    Cooked chickpea spinach curry in the pan.

    Check out our story for a quick guide to how this chickpea curry recipe is made.

    Why should you try it?

    • This chickpea curry recipe takes less than 10 minutes. Which means it is ready in less time than it takes to choose something from the takeaway menu.
    • Very little preparation is required. You just open tins and mix together with spices.
    • It uses ingredients that you probably already have in your cupboard right now. Make use of all those herbs and spices you have.
    • It's delicious. That's what you are really looking for from a meal isn't it? The flavours all work perfectly together in this super easy curry.
    • It is low in calories and fat. Just 123 calories for a big filling portion and just 1 gram of fat. It is nutrient dense too, with the protein from the chickpeas and iron from the spinach.
    • It's a vegan recipe, making it a really easy meal to help you reduce the amount of meat and dairy you consume. It is also gluten free and dairy free.

    What spices to use

    The most used spices in our kitchen, which feature in this dish, are ground coriander, cumin, paprika, salt and pepper, turmeric and of course cayenne because they are all flavour packed.

    You can pick spices up for really cheap, especially if you buy them in bigger packets in ethnic stores and they really do make the dish.

    Don't be afraid to start experimenting with herbs and spices. Add a little more or a little less of each depending on your tastes to make this tasty vegan chickpea curry recipe.

    If you are short on time, or you don't have a range of spices, then you can just use 3 teaspoon of garam masala in this dish instead.

    You could also use your favourite curry paste to make it a different way each time. We have made this with tikka and korma paste and it's delicious.

    A plate of seven spices and seasonings with text overlay labels.

    What vegetables to add

    We only used spinach and onion in this curry to keep it quick and simple, but you can include pretty much any vegetables. Finely chop some red peppers and mushrooms and cook at the same time as the onion or swap the spinach for some kale or other leafy greens if you want to mix it up a bit.

    To give this curry a more meaty feel, you could throw some chunks of aubergine into the mix or some larger chunks of portobello mushroom. Why not skip the rice and add some good sweet potato to the curry instead?

    We had tinned chickpeas, we had tinned tomatoes and we had some spinach in the fridge that was starting to look a bit sorry for itself, so I thought I would throw it all together to make a curry.

    Because this 10 Minute Chickpea and Spinach Curry uses cupboard staples it is a really budget curry and hardly costs anything to make - around £0.32/$0.42 per serving!

    Curried chickpeas in a sauce with wilted spinach.

    Healthy benefits of chickpeas

    Chickpeas a rich source of vitamins, minerals and fibre. They offer a variety of health benefits, including improved digestion and reducing the risk of several diseases. They are also high in protein and are an excellent alternative to meat.

    How to make in a slow cooker

    Of course using a slow cooker is going to mean your meal takes longer than 10 minutes to cook, but there is still very little prep.

    Simply follow steps one and two in the instructions and then put everything expect the spinach and herbs in the slow cooker. Cook on high for 2 and a half hours. 30 minutes before serving, stir in the spinach and coriander.

    Chickpea curry and rice on a plate next to a purple towel.

    FAQs

    What is Chana Palak?

    The words Chana and Palak refer to the chickpeas and spinach in this recipe. Chana is a type of Indian chickpea. Palak normally refers to pureed spinach, but we have just wilted it for this recipe.

    Is chickpea curry healthy?

    Yes, it is an extremely healthy curry. It uses only natural ingredients, it is virtually fat free and low in calories at only 123 per portion.

    Canned or dried chickpeas for a curry?

    For convenience and to make this a super quick meal, we used a can of drained chickpeas.
    If you wanted to use dried, we recommend soaking them for at least four hours. While this considerably adds to the preparation time, it will result in a curry that has a bit more "bite" to it.
    Fresher, smaller chickpeas work the best as they soak the best. The older and larger the chickpeas, the longer you will need to soak them.

    Chickpea curry with coconut milk

    This curry is pretty creamy already, but if you want some extra creaminess, stir in 50ml (0.25 cups) of coconut milk just as the spinach is wilting. This will, of course, affect the nutritional values.

    Can chickpea curry be frozen?

    Yes it can! Separate this curry in to freezer containers with some rice and put them in your freezer for a quick and easy meal. Just liven it up with some fresh herbs before serving.
    This will keep in the freezer for up to 3 months. If you have leftovers that you want to keep in the fridge, they will stay fresh for 2 days. Just put the curry back in a pan and gently reheat.

    Extra tips

    • If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy and cheap, but others work too. We have used haricot and cannellini before in this spinach curry.
    • Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
    • If you have a bit of extra time, cook the onions on a lower heat for longer. The onions will be much softer and have more flavour, but as we wanted a quick curry we sped up that step. You can use red onion too, if you want.
    • Don't want any heat? You can leave out the cayenne for a super mild curry, but still all the flavour from the other spices. Equally, if you like really spicy curries then you can add more cayenne.
    • Use garam masala or curry powder to save even more time. If you don't have the individual spices to hand, or you don't want to measure them, add 3 teaspoon of garam masala instead.
    • Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
    • This curry freezes really well, and it will keep in the freezer for up to 3 months. If you want to keep leftovers in the fridge they will stay fresh for up to 2 days.
    • Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
    • A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden spoon as they are less processed. Chopped tomatoes tend to be really watery, but they can be used. Try to buy the best quality too, as you can really taste the difference.

    More vegetarian curry recipes

    • Creamy Halloumi Curry
    • Easy Lentil Curry
    • Easy Three Bean Curry
    • Easy Mushroom Curry

    If you’ve tried this Chickpea Curry recipe or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    10 Minute Chickpea and Spinach Curry on a blue and white plate.

    10 Minute Chickpea and Spinach Curry

    Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.44 from 267 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Total Time: 12 minutes
    Servings: 4 servings
    Calories: 123kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 Onion - diced
    • 2 Garlic clove - crushed
    • 400 g Chopped tomatoes - canned
    • 400 g Canned chickpeas - drained
    • 100 g Spinach
    • 10 g Fresh coriander (cilantro)
    • 0.5 teaspoon Ground coriander
    • 0.5 teaspoon paprika
    • 0.5 teaspoon Cumin
    • 0.5 teaspoon Ground turmeric
    • 0.5 teaspoon cayenne pepper
    • 1 pinch Sea salt and black pepper

    Instructions

    • Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.
      1 Onion, 2 Garlic clove
    • Add the spices and stir well.
      0.5 teaspoon Ground coriander, 0.5 teaspoon paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground turmeric, 0.5 teaspoon cayenne pepper, 1 pinch Sea salt and black pepper
    • Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.
      400 g Chopped tomatoes, 400 g Canned chickpeas
    • 2 minutes before it has finished cooking, add the spinach and coriander and stir well.
      100 g Spinach
    • Cook for 2 minutes or until the spinach has wilted. Serve with chopped coriander (cilantro).
      10 g Fresh coriander (cilantro)

    Notes

    • If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
    • Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
    • Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
    • Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
    • A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden pan as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.

    Nutritional Information

    Serving: 1portion | Calories: 123kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 232mg | Potassium: 195mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2500IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1.4mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Lucy Hunter

      January 14, 2020 at 8:36 pm

      5 stars
      So yummy and I added feta - yum yum

      Reply
      • Dannii

        January 14, 2020 at 9:32 pm

        That's a great addition!

        Reply
    2. Kathleen

      January 08, 2020 at 3:52 am

      5 stars
      Really delish and even my very picky son-home-from-college ate it! Instead of rice, I made the Naan bread recipe (vegan with whole wheat flour); it was really delicious with avocado on top to cool some of the spice from the curry! I used leftover broccoli/zucchini from a couple of nights ago, added to the chickpeas and tomatoes. Really simple and easy- thanks!

      Reply
      • Dannii

        January 08, 2020 at 12:40 pm

        So glad you enjoyed it! We make our homemade flatbread recipe to go with it too. I love the addition of avocado :)

        Reply
    3. Beverley

      November 18, 2019 at 10:05 am

      5 stars
      Delicious! So glad I found this. Yesterday I made it for the second time. I followed the recipe as usual but used a couple of tablespoons of good korma curry paste. Added a chopped yellow and orange pepper, doubled the spinach and threw in a handful of sultanas and plain cashew nuts. Had with a Waitrose Nann breads and cold beers Lovely, thanks for the recipe. A good blog.

      Reply
      • Dannii

        November 18, 2019 at 6:36 pm

        So glad you enjoyed it and I love the sound of your changes :)

        Reply
    4. marie johson

      October 15, 2019 at 6:30 pm

      Being a working women, I have to manage all the things on time.This is the perfect dish that can be made in just 10 minutes! Thanks for sharing this simple and amazing recipe. :)

      Reply
    5. Riya

      September 08, 2019 at 9:17 am

      Adding spinach to this curry makes it more healthier..
      thanks for sharing it :)

      Reply
    6. Katie Elland

      August 21, 2019 at 1:02 pm

      5 stars
      I followed your tip about leaving the cayenne out, as I was making it for my daughter too, and it was lovely. I was worried it wouldn’t have enough flavour, but the rest of the spices more than made up for it.
      We had ours with your homemade flatbread too xx

      Reply
    7. Angela

      August 21, 2019 at 1:01 pm

      5 stars
      I made this last night and my whole family loved it. My husband didn’t even notice it was meat free until about half way through. I will definitely be making it again.

      Reply
    8. Russ Blevins

      August 06, 2019 at 10:00 am

      I've made this about six times now and use ground ginger in mine. It's so good. Made extra yesterday to take to work cold, it's so much better the next day . The flavours just get better.

      Reply
      • Dannii

        August 06, 2019 at 4:46 pm

        So happy to hear that. We love the leftovers too.

        Reply
    9. Susie Rossi

      July 09, 2019 at 10:19 am

      Greate recipe guys as always. Hungy healthy happy is one of my favorite food blog, although I'm not from the UK.

      Reply
      • Dannii

        July 09, 2019 at 12:00 pm

        Awwh thanks. We are so happy you enjoy our blog and recipes.

        Reply
    10. penelopi

      June 19, 2019 at 5:09 pm

      5 stars
      Love this recipe! Actually a very similar dish and I am obessed about it! I will try your recipe. My love for curries is endless!!!!

      Reply
    11. Maggie Capson

      June 15, 2019 at 5:34 am

      How much is a serving? In like, cups? Looks great!

      Reply
      • Dannii

        June 15, 2019 at 5:20 pm

        One serving is a quarter of the pan

        Reply
    12. Sush

      June 04, 2019 at 1:35 pm

      Love this quick recipe. I've included and linked back to you in one of my Indian Spinach recipes round up. Thanks!

      Reply
    13. Kristin Rørvik

      May 21, 2019 at 5:07 pm

      5 stars
      This is super-easy, quick, and SO so yummy. No adjustments needed to this recipe what so ever. Yum!

      Reply
      • Dannii

        May 23, 2019 at 11:16 am

        So glad you enjoyed it. Thanks for letting us know :)

        Reply
    14. Ellah Kay

      April 15, 2019 at 7:07 pm

      5 stars
      https://imgur.com/Z3lJcf3

      Made this for me and my boyfriend and it's delicious. We doubled the amount of all ingredients and after we both had a bowl this size we had a little more than half of the pan left. We ended up adding curry powder as well for more flavour.

      Reply
      • Dannii

        April 17, 2019 at 8:26 am

        I'm so glad you enjoyed it. Thanks for sharing a photo too :)

        Reply
    15. kim

      March 30, 2019 at 1:13 pm

      5 stars
      I love this recipe! It's so easy, but has so much great flavor!

      Reply
    16. Carissa Shaw

      March 30, 2019 at 1:01 pm

      5 stars
      So healthy and delicious! Thank you for sharing the recipe!

      Reply
    17. Laura

      March 30, 2019 at 12:59 pm

      5 stars
      I can't believe this curry can be made in under 10 minutes! I have to check it now :-) because curries always take me A LOT of time to make. And the fact that there is plenty of spinach just makes this recipe a great find - thank you!

      Reply
    18. David

      March 30, 2019 at 12:42 pm

      5 stars
      I love the looks of this dish! we've been making more curry here lately so will have to give it a try soon!

      Reply
    19. Danielle Wolter

      March 30, 2019 at 12:17 pm

      5 stars
      you had me at 10 minutes! what a flavor packed delicious recipe this is! chickpeas are one of my favorite things to eat. loving this lightened up version.

      Reply
    20. Ben

      March 28, 2019 at 11:45 pm

      Recipe didn't do it for me. Why are people that have not cooked it rating it?

      Reply
      • Dannii

        March 30, 2019 at 9:12 am

        Sorry you didn't enjoy it. Can I ask what it is about it that didn't do it for you? As you can see, lots of people have cooked it and enjoyed it.

        Reply
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    Welcome!

    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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