Chickpea, spinach and tomato curry

A fragrant tomato curry with chickpeas and spinach.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 28 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out lidded saucepan, wooden spoon, can opener. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: sunflower oil: 15 ml (1 tbsp); onion, diced: 180 g (6 oz); fresh ginger, grated: 15 g (1 tbsp); garlic, crushed: 9 g (3 cloves); garam masala: 6 g (1 tbsp); chopped tomatoes: 800 g (28 oz); chickpeas, drained and rinsed: 480 g (2 x 14 oz cans); coconut milk: 400 ml (1⅔ cups); baby spinach: 150 g (5 oz); coriander, chopped: 15 g (½ cup). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• sunflower oil — 15 ml / 1 tbsp
• onion, diced — 180 g / 6 oz
• fresh ginger, grated — 15 g / 1 tbsp
• garlic, crushed — 9 g / 3 cloves
• garam masala — 6 g / 1 tbsp
• chopped tomatoes — 800 g / 28 oz
• chickpeas, drained and rinsed — 480 g / 2 x 14 oz cans
• coconut milk — 400 ml / 1⅔ cups
• baby spinach — 150 g / 5 oz
• coriander, chopped — 15 g / ½ cup

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Warm sunflower oil in a saucepan and cook onion for 8 minutes until golden at the edges.

Step 2

Add ginger, garlic and garam masala; stir for 1 minute until fragrant.

Step 3

Pour in chopped tomatoes, chickpeas and coconut milk. Cover loosely and simmer for 15 minutes until the sauce is thick and the chickpeas are hot throughout.

Step 4

Stir in baby spinach until wilted, then scatter over coriander before serving.

Cooking and safety check

Keep the curry at a gentle simmer until the chickpeas are piping hot throughout. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use full-fat oat cooking cream for coconut milk; check for gluten certification if needed. Use frozen leaf spinach, thawed and squeezed dry. Use curry powder for garam masala; its flavour will be less aromatic.

• Use full-fat oat cooking cream for coconut milk; check for gluten certification if needed.
• Use frozen leaf spinach, thawed and squeezed dry.
• Use curry powder for garam masala; its flavour will be less aromatic.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Simmer uncovered for the last few minutes if the curry is loose.
• Cook the onion fully before spices to avoid a harsh flavour.
• Stir coconut milk well before opening the can.

Leftovers and storage

Cool promptly and refrigerate for up to three days. Reheat slowly in a saucepan until bubbling, adding no extra liquid unless necessary.

Serving ideas

These sides and finishes suit chickpea, spinach and tomato curry without changing the recipe itself.

• Basmati rice
• Naan bread
• Mango chutney

Frequently asked questions

Can I freeze the curry?

Yes, freeze without coriander for up to two months.

Can I make it hotter?

Add a finely chopped fresh chilli with the ginger.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.