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Creamy Chickpea and Spinach curry
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5 from 4 votes

Creamy Chickpea and Spinach Curry

An easy vegan curry cooked with chickpeas, spinach and Indian spices along with an Indian flatbread. The perfect meal for those busy nights cooked in under 30 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, entree, lunch, main dish
Cuisine: Indian
Keyword: chickpea curry, spinach curry
Servings: 4 people
Calories: 545kcal
Author: Jovita | Yummy Addiction


For the curry:

  • 1 tbsp olive oil
  • 1 onion sliced into halfmoons
  • 2 cloves garlic minced
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1/8 tsp red pepper flakes
  • 1 15 oz. (400g) can chickpeas drained and rinsed
  • 1 15 oz. (400ml) can coconut milk
  • 2 oz. (60g) spinach
  • 1 tbsp lemon juice
  • Salt, to taste

For the Indian bread:

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1 tsp baking powder


The curry.

  • Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
  • Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.

The bread.

  • Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
  • Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
  • Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.


Recipe adapted from Emilie Raffa "The Clever Cookbook".


Calories: 545kcal | Carbohydrates: 51g | Protein: 18.1g | Fat: 32.3g | Cholesterol: 9.3mg | Sodium: 1077.5mg | Sugar: 4.8g