Chickpea Spinach Curry (Gluten Free)

This easy and flavorful Chickpea Spinach Curry recipe comes together in under 30 minutes. It is perfect for a busy weeknight dinner. The fragrant coconut curry sauce coats the tender chickpeas, fresh spinach, and crispy chickpeas, creating a satisfying and healthy meal. Feel free to add chicken for an extra protein boost.

This Chickpea Spinach Curry recipe is gluten free, dairy free and nut free. To make it low carb serve with brown rice and cauliflower rice. To make this recipe low fat use a low fat or fat free coconut milk or cream.

why you’ll love this recipe

• The pre-made curry sauce and pre-cooked rice save significant time and effort.
• The Chickpea Spinach Curry cooks in a single pot or saucepan, minimizing cleanup. No need to juggle multiple dishes while cooking.
• The recipe comes together in under 15 minutes.
• It is perfect for busy weeknight dinners.
• Option to add a protein if you are not vegan or vegetarian.
• The dish reheats well, making it ideal for meal prepping.
• Cook a large batch on the weekend and enjoy delicious leftovers throughout the week.
• The Chickpea Spinach Curry naturally excludes gluten-containing ingredients like wheat, barley, and rye. This makes it suitable for individuals with gluten sensitivity or celiac disease.
• Substitutefat free or light coconut milk for a low fat version.
• This recipe is naturally dairy free.
• The spinach adds a healthy dose of vitamins and minerals to the dish, making it a great way to boost your daily intake of greens.

ingredients & substitutions

Coconut Curry Sauce Mix

This pre-made blend provides the base flavor for the dish, infusing it with the warm, aromatic spices commonly found in Indian cuisine. It saves time and effort compared to making your own curry paste. I like to use this one!

If you don’t have pre-made sauce, you can substitute with 2 tablespoons of curry powder, ½ teaspoon of turmeric, 1 teaspoon of cumin, ½ teaspoon of coriander, and a pinch of cayenne pepper in this Chickpea Spinach Curry dish.

Coconut Cream or Milk

This creamy element balances the spice of the curry and adds richness to the dish. Opt for full-fat coconut cream for a luxurious texture, or use coconut milk for a lighter option. If you’re dairy-free, substitute with unsweetened almond milk or cashew cream.

Cooked White or Brown Rice

The rice in the Chickpea Spinach Curry serves as the base for the dish, providing a fluffy bed for the flavorful curry and chickpeas. You can choose white rice for a quicker cook time and fluffier texture. Use brown rice for added fiber and nutrients and a low carb option. Quinoa or couscous also make great substitutes for rice.

Fresh Spinach

The spinach adds essential vitamins and minerals to the Chickpea Spinach Curry. It wilts down for a soft and flavorful texture. Frozen spinach can be substituted in equal amounts, or you can use another leafy green like kale or Swiss chard.

Crispy Chickpeas

These crunchy bites add a satisfying textural contrast to the Chickpea Spinach Curry. You can use store-bought crispy chickpeas or easily make your own by roasting chickpeas in the oven with olive oil and spices. Chopped nuts like almonds or cashews offer a similar textural element as a substitute.

Pomegranate Seeds

These vibrant jewels add a pop of color and a burst of sweet-tart flavor. They also contribute antioxidants and vitamins to the Chickpea Spinach Curry. If you don’t have pomegranate seeds, you can substitute with dried cranberries or chopped raisins.

Optional Chicken Breasts

These offer an additional protein source for the Chickpea Spinach Curry. Sliced chicken breasts cook quickly and add a satisfying element to the meal. If you prefer a vegetarian option, simply omit the chicken.

taste & texture

The curry is warm and spicy. Coconut milk makes it creamy. Rice is fluffy. Spinach is soft. Crispy chickpeas add a satisfying crunch. Sweet and tart pomegranate seeds add a burst of flavor.

directions

Step 1

Add chicken, 1 tbsp olive oil and spinach to a frying pan.

Step 2

Sautee for 5-7 minute on medium heat until the chicken is browned and the spinach is wilted.

Step 3

Add the curry mix and coconut cream to a bowl and mix together. Add to the same frying pan. Cook for 5 minutes, stirring occasionally.

Step 4

Stir in the cooked rice.

Step 5

Simmer for 5 minutes more, or until heated through.

Step 6

Top the Chickpea Spinach Curry with crispy chickpeas and pomegranate seeds.

expert tips & tricks

• Adjust the spice level to your preference. Add more curry powder or cayenne pepper for a spicier Chickpea Spinach Curry, or use less for a milder flavor.
• Experiment with different herbs and spices to customize the flavor profile. Cumin, coriander, and ginger are all great additions.
• Get creative with toppings! Fresh cilantro, chopped peanuts, or a squeeze of lime juice can add extra zest.

how to make this lower carb

For a low carb Chickpea Spinach Curry, replace the rice with cauliflower rice or brown rice mixed with cauliflower rice. This will significantly reduce the carbohydrate content while maintaining a similar texture.

how to make this low fat or healthier

Use light coconut milk instead of full-fat coconut milk in this Chickpea Spinach Curry for a low fat version. This will significantly reduce the fat content while still providing some creaminess. Roast the chickpeas instead of frying them for a lower-fat crispy texture. Opt for chicken breast cooked without oil or butter. Avoid adding additional oil or fats when cooking the spinach.

how to make this vegan

Omit the chicken breast to keep this Chickpea Spinach Curry vegan or vegetarian. This dish is naturally protein-rich thanks to the chickpeas, so you won’t miss the meat.

how to serve, store and meal prep

Serving:

This flavorful Chickpea Spinach Curry is best served hot with a generous portion of cooked rice. Top it with crispy chickpeas, vibrant pomegranate seeds, and chopped cilantro for a visually appealing and flavorful presentation. You can also serve it with naan bread for an extra touch of Indian cuisine.

Refrigerator Storage:

Leftovers of the Chickpea Spinach Curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will actually develop and deepen over time, making it even more delicious the next day.

Freezer Storage:

For long-term storage, you can freeze the Chickpea Spinach Curry in portions. Portion it into individual serving containers or freezer bags, ensuring they are airtight. The curry will keep well in the freezer for up to 3 months.

Reheating:

To reheat the Chickpea Spinach Curry, thaw it overnight in the refrigerator if frozen. Alternatively, you can quickly thaw it in the microwave using the defrost setting. Once thawed, reheat the curry gently in a saucepan over medium heat, or microwave it in 30-second bursts until heated through. Stir occasionally to ensure even heating.

Meal Prep in Individual Portions:

This Chickpea Spinach Curry is perfect for meal prep! Cook a larger batch on the weekend and portion it into individual containers. You can then store them in the refrigerator or freeze them for future meals.

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