Need a quick, satisfying meal that packs a punch? This chickpea and spinach curry is here to save your weeknight. Super simple, gluten-free goodness — no fuss, just flavor! 🌱

Gluten-Free Chickpea and Spinach Curry

Claire Bennett

Need a quick, satisfying meal that packs a punch? This chickpea and spinach curry is here to save your weeknight. Super simple, gluten-free goodness — no fuss, just flavor! 🌱

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Quick & Easy Weeknight Dinners

Servings 4 servings

Ingredients

  

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• 1 tbsp olive oil for cooking
• 1 small onion, diced finely diced
• 3 cloves garlic, minced fresh, for flavor
• 1 tbsp fresh ginger, minced adds warmth
• 1 tbsp curry powder
• 1 can chickpeas, drained and rinsed 15 oz can
• 1 can coconut milk full-fat for creaminess
• 3 cups fresh spinach roughly chopped
• 1 tbsp coconut sugar or to taste
• 1 tbsp lime juice freshly squeezed for brightness
• 1/2 tsp salt adjust to taste
• 1/4 tsp black pepper adjust to taste
• fresh cilantro, for garnish optional, as needed

Instructions

 

• Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Add minced garlic and ginger to the pan, stirring for about a minute until fragrant. Then, toss in the curry powder and stir for another minute to release its flavor.
• Stir in the chickpeas and coconut milk, bringing the mixture to a gentle simmer. Add coconut sugar and allow to cook for 10 minutes, stirring occasionally.
• Add the chopped spinach and cook until wilted, about 2-3 minutes. Adjust salt and pepper to taste, and drizzle with lime juice before removing from heat.
• Serve hot, garnished with fresh cilantro if using. Enjoy over rice, quinoa, or with your favorite gluten-free naan.

Notes

Substitutions & Variations:

• Dairy-Free: Swap coconut milk for any non-dairy milk for creaminess without the dairy.
• Lower Sugar: Reduce the coconut sugar by 1 tablespoon and use lime juice for an extra zing instead.
• Add More Veggies: Toss in diced bell peppers or zucchini to the mix for extra color and nutrition.

Claire's Gluten-Free Baking Notes:

Use certified gluten-free canned chickpeas to avoid cross-contamination. If you like it spicy, add some chili flakes or fresh chilis when sautéing the onions. This curry keeps well in the fridge for 3-4 days and can easily be frozen — just make sure it cools completely before freezing!

Tips:

Watch the spices carefully — too much cumin can overpower the dish. For a thicker curry, let it simmer a little longer until it reduces. Serve this over rice or with gluten-free naan for the full experience!

Keyword 30-minute meal, chickpeas, gluten-free dinner, vegetarian

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Nutrition Facts

• Calories: about 145 kcal per serving

Step-by-Step Instructions

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   

2. Add minced garlic and ginger to the pan, stirring for about a minute until fragrant. Then, toss in the curry powder and stir for another minute to release its flavor.

   

3. Stir in the chickpeas and coconut milk, bringing the mixture to a gentle simmer. Add coconut sugar and allow to cook for 10 minutes, stirring occasionally.

   

4. Add the chopped spinach and cook until wilted, about 2-3 minutes. Adjust salt and pepper to taste, and drizzle with lime juice before removing from heat.

5. Serve hot, garnished with fresh cilantro if using. Enjoy over rice, quinoa, or with your favorite gluten-free naan.

Tags: gluten-free dinner, chickpeas, vegetarian, 30-minute meal