Spinach and Chickpea Curry with Coconut Milk (Vegan)

Spinach and Chickpea Curry with Coconut Milk

One thing I LOVE – besides the yumminess – of Spinach and Chickpea Curry with Coconut Milk is how quick and easy it is to make. Making it perfect for days when you want a meal with loads of flavor but also don’t have time for complicated.

I’m a huge fan of curries. Not only are they better the next day but you can make large batches to eat later in the week or even to put in the freezer for make ahead meals. They are also one-pot meals, making clean up EASY and adaptable to whatever ingredients you have on hand.

Spinach and Chickpea Curry

Coconut Milk-Based Curries

My one weakness with curries is that I prefer ones made with coconut milk over others. Which did cause me a bit of a problem when I decided to adapt this recipe from Jessica in the Kitchen’s Coconut Chickpea Curry recipe.

The hubby and I were living in Morocco and coconut milk is not an easy to find ingredient there. They sell tons of fresh veggies, chickpeas, and the spices needed for curry, but not coconut milk-based ones. But the hubby was sick of tagines, so I was determined to make something else.

And while yes, I could have chosen another recipe, I wanted to make my version of this one. And SCORE! We found in the large Western style “supermarche” the Intermarche. For everywhere else, you can check your local store’s Asian food section or a local Asian food market.

If you can’t find coconut milk, any of the nut milks make a good substitute to keep the dish vegan. Or you can use regular milk with a hint of sugar added. It will taste different but still tasty.

Tips for Spice Shopping

Spice shopping in Morocco was freaking amazing…IF you know where to go. Unfortunately, many of the spices shops in the tourist areas add dyes or cheap additives to the spices. Or even drastically overcharge for them.

It’s best to find a trusted local to guide you is your best option for finding good, clean, fresh, and fragrant spices. Our wonderful Airbnb host, Naima, was happy to share her spice source with us while in Essaouira. The spices are so nice, I purchased extra to carry forward on my trip. Saffron for $3 USD a gram is fantastic!

But even in the rest of the world, make sure you are buying fresh spices, not old ones. You can tell by the fragrance. Spices over time dry out and the oil leave them. The stronger the fragrance, the fresher the spice.

Spinach and Chickpea Curry

Spinach and Chickpea Curry Substitutions

I prefer to cook my own chickpeas, but sometimes you’re just too busy. Canned ones are a huge time-saver when you’re short on time and you can keep a couple of jars or cans in the pantry. I don’t recommend trying to substitute other types of beans because the firm texture of the chickpea is necessary in the dish.

For the spinach, you switch in kale, broccoli, or Swiss chard. And if you want even more veggies, you can add diced potatoes or butternut squash for every more deliciousness.

I like to create my own curry spice mixes, but you can easily use an already mixed red curry spice mix in the place of the spices in the recipe.

Different varieties of khobz in Morocco

Dishing Up the Spinach and Chickpea Curry

Serve over basmati rice and with naan, khobz (Moroccan bread, pronounced hobs), or crusty bread for sopping up all the sauce.

We loved the spiciness paired with the sweet coconut milk in this Spinach and Chickpea Curry with Coconut Milk. And the firmness of the chickpeas really gives a wonderful texture to the dish. Hubby gives the dish a thumbs up and I’m just looking forward to the next time we make it again. Let me know what you think of it and as always, put your questions in the comments.

Spinach and Chickpea Curry with Coconut Milk

Spinach and Chickpea Curry with Coconut Milk

Pantry staples come together in a spicy, coconut curry with tomatoes, chickpeas, and fresh spinach in this delicious vegan curry that's not only easy to make but on the table in under an hour.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people


  • 1.5 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp chili powder or adjust to taste
  • 2 tsp ground black pepper
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 ½ tsp ground cumin
  • 2 tbsp olive oil
  • 1 medium-size onion finely chopped
  • 3 cloves garlic minced
  • 1 small jalapeno finely chopped or adjust for taste
  • 3 medium tomatoes diced or use 1 14/15 oz. can diced tomatoes
  • 1 large carrot diced (about 1 cup)
  • 2 cups packed fresh spinach roughly chopped
  • 2 cups cooked chickpeas drained and rinsed
  • 1 4/500 mL can of coconut milk
  • Salt to taste
  • Juice from 1 lime


  • Mix the curry powder, turmeric, chili powder, black pepper, cinnamon, ginger, and cumin together and set aside until needed.
  • In a large pot, over medium heat, cook the onions in olive oil until soft. Add carrots, garlic, jalapeno, and spice mix, cook until fragrant, about 2 minutes.
  • Dump chopped tomatoes into the mix and allow to simmer down until tomatoes release their juices. If your tomatoes aren’t very juicy, add about ¼ cup water.
  • Add the chickpeas and then pour in coconut milk, stir, and bring to a simmer for about 15 to 20 minutes or until sauce reaches your desired thickness.
  • Stir in spinach and remove from the heat.
  • Once spinach is wilted, serve the curry over rice or with crusty bread.
  • Makes about 4 servings.
Keyword Chickpeas, Coconut Milk, Curry, Spinach, Vegan