High Protein Chickpea Spinach Curry (Fast, Straightforward)

Make a high protein chickpea spinach curry for dinner tonight in under 30 minutes, start to finish! The recipe is straightforward as can be, as well as vegan, gluten-free, oil-free, and high in fiber.

Filling, fresh and robustly spiced, this is one of my go-to “what on earth will I make for dinner?” dinners.

Yes, it is fast to make (under 30 minutes, start to finish!) and straightforward, too (no chopping! opening the cans of chickpeas is the most extensive work). But it is the toothsome, nutty bite of chickpeas rolling around in a spiced tomato coconut that draw me back time and again.

This curry is equally good on a cold and damp winter night (cue extra pieces of naan and a steaming bowl of brown rice) as it is when the sun is streaming (paired with a cooling cucumber raita).

You can throw in handfuls of whatever greens are lurking in your vegetable bin or freezer (spinach, kale, chard), and play around with the spices to suit your taste or mood.

Recipe Benefits

• High in protein (15 grams per serving)
• High in fiber (12 grams per serving)
• Fast and straightforward to prepare (under 30 minutes, start to finish)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Grain-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Tomato puree, (from a can or jar)
• Spices: mild curry powder, garam masala, ground cumin, salt and black pepper)
• Coconut milk, (full fat, not coconut milk beverage)
• Cooked chickpeas,(from two 15 ounce/ 425 grams cans of chickpeas; you can also use kitchen-made cooked chickpeas)
• Fresh baby spinach leaves
  • Optional: fresh cilantro leaves, sliced red chilies
  • Optional: cooked brown rice or quinoa, for serving

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In a large saucepan, whisk the tomato puree, curry powder, garam masala and ground cumin until blended. Cook and stir over medium heat 5 to 6 minutes until simmering and fragrant.
• Reduce heat to low and whisk in the coconut milk until blended. Stir in the chickpeas.
• Cook, stirring occasionally, for 15 minutes, until heated through. Season with salt and pepper, to taste.
• Stir in the baby spinach leaves. Cook and stir for 2 to 3 minutes until spinach is wilted.
• Serve hot with optional accompaniments (e.g., hot cooked brown rice, cilantro, sliced red chilies), as desired. It’s also great with naan and flatbreads!

FAQ

• How should I store any leftovers of the high protein chickpea spinach curry?Store the cooled leftovers in an airtight container in the refrigerator for 3 days or the freezer for up to six months.
• What can I use in place of the spinach?Other tender greens, such as baby kale or chard, can be used in place of the spinach.
• I do not like curry. Do you have suggestions for other spices?Yes! Omit the curry and add a tablespoon of mild chili powder or sweet (dolce) smoked paprika for a Mexican or Spanish take on the same dish.
• How should serve with the chickpea curry?You can serve the curry with cooked brown rice, quinoa, millet, or any cooked grain you prefer. For a grain-free option, serve withcauliflower rice. The curry is also wonderful served with naan and other flatbreads, such as the following:
  • Chickpea Flour Naan
  • 2 Ingredient Millet Naan
  • 2 Ingredient Coconut Flour Tortillas(fluffy, like naan)
  • Almond Flour Tortillas
  • Cassava Flour Tortillas