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–+ servings

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
Cook Time 20 minutes
Total Time 30 minutes
Course Quick & Easy Weeknight Dinners
Servings 4 servings

Ingredients
  

  • 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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