• Skip to main content
  • Skip to primary sidebar

The Stingy Vegan

  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
    • Facebook
    • Instagram
  • ×

    30-Minute Recipes » Spinach Curry

    Published: May 27, 2022 · Updated: Jul 1, 2022

    Spinach Curry

    Jump to Recipe Jump to Video

    This spinach curry is easy, healthy, and loaded with flavour. Perfect for a weeknight dinner, this vegan curry is ready in less than 30 minutes. 

    An overhead shot of spinach curry beside some basmati rice in an Indian-style copper bowl.
    Jump to:
    • Why this is the best spinach curry recipe
    • Do curry and spinach go together?
    • Ingredients you’ll need
    • How to make spinach curry
    • Recipe variations and substitutions
    • FAQs
    • Make ahead and storage tips
    • What to serve with curry
    • Spinach Curry

    Why this is the best spinach curry recipe

    This easy spinach curry is packed with flavour. I’ve tried my fair share of spinach curry recipes that I’ve found online and they always seem to be somewhat bland and missing something in the spice department. 

    For this recipe I came up with my own combination of spices to give this curry complex flavour without the bitterness that some recipes have when they call for too many spices.

    This chickpea spinach curry is super healthy. If you’re looking for more ways to incorporate leafy greens into your diet but you’re not a fan of how they taste on their own, this recipe is perfect. Also, chickpeas are full of protein and will keep you full for hours.

    This is a chickpea spinach curry without coconut milk. A lot of vegan curry recipes call for coconut milk. Coconut milk is delicious but some people are allergic and sometimes you just don’t want the richness of a coconut curry. 

    I’ve made it my mission to create a series of vegan curry recipes without coconut milk and this spinach curry is the second of such recipes after my red lentil curry recipe.

    This spinach curry is quick to make. Using canned chickpeas, this recipe can be made in under 30 minutes. Chopping is minimal with just an onion, a tomato and a couple cloves of garlic. 

    It’s great for meal prep. Leftovers can be refrigerated for several days and the curry won’t change its texture, thicken or become watery. It reheats great.

    A photo of all the raw ingredients for this recipe set out on the counter.

    Do curry and spinach go together?

    Spinach curries are very common in Indian cuisine.

    Spinach can be added as an ingredient into different types of curries, you can make a “dry” curry by sautéing it with spices, or it can be blended to make a bright green curry sauce.

    You’re likely already familiar with palak paneer, cubed cheese in a spinach sauce; or palak chole, chickpeas in a spinach sauce.

    I’m not Indian so I’m not claiming this recipe to be authentic in any way. 

    I created this recipe after having tried several vegan palak paneer recipes that were disappointingly bland. 

    I turned to non-vegan recipes and pulled out the spices that I liked from each one. Then I replaced the tofu with chickpeas because I didn’t like tofu as a replacement for paneer.

    So I’ve ended up with a hearty and delicious dish where curry and spinach go together wonderfully.

    Blanched spinach in a bowl of ice water.

    Ingredients you’ll need

    Although this recipe calls for a selection of spices, they are all easily available in any large supermarket. You won’t need to hunt around or make any trips to a specialty Asian market in order to make this recipe!

    Spinach: I’ve made this recipe with both mature spinach from my garden and baby spinach from a bag. If using mature spinach, it’s a good idea to cut out the thick stems. Baby spinach can be used whole without any preparation.

    Chickpeas: To make this recipe quickly I use canned chickpeas. If you want to make it more cheaply, you can cook dry chickpeas from scratch.

    Ginger & garlic: These two aromatics are the backbone of any good curry recipe!

    Green chili pepper: This recipe has some heat to it so choose a spicy green chili pepper. I used a jalapeño because that’s all I have available to me. You can adjust the amount of chili you use depending on your spice preference.

    Neutral oil: Don’t use olive oil. Use a neutral-flavoured oil such as sunflower, canola or vegetable oil.

    Spices: The spices you’ll need are a stick of cinnamon, cloves, cumin seeds, green cardamom pods, turmeric and garam masala. 

    Keep in mind that garam masala is a mix of spices and each brand tastes a little different. I only use a high quality garam masala because the cheaper ones use a lot of cheap filler spices like chili powder and don’t taste very good. The garam masala I use is not spicy at all.  

    Onion: Just a regular white or yellow onion. I like to dice it as finely as possible so that it melts into the curry.

    Tomato: I used a Roma tomato, which has more flesh and less water, but you can use any type of tomato. You can also use a couple tablespoons of tomato passata or tomato paste if you don’t have a fresh tomato. 

    Water: Use water to adjust the consistency of your curry, whether you prefer it more dry or more like a gravy.

    Salt: To bring out all the flavours.

    Blanched spinach in a food processor with chopped ginger, garlic and green chili pepper on top before blending.

    How to make spinach curry

    Making this spinach curry is super easy. Just follow along step-by-step and you’ll have dinner on the table in 30 minutes!

    Blanch the spinach: If using more mature spinach, cut out the stems and roughly chop the leaves. If using baby spinach, no prep is required.

    First we want to blanch the spinach, which means to pre-cook it in hot water to tenderize. 

    Bring a pot of water to the boil. Turn off the heat and add your prepped spinach. For baby spinach, it just needs 30 seconds to a minute to soften. For more mature spinach, it needs a couple of minutes.

    When the spinach is tender and bright green, drain it and transfer it to a bowl of ice water. This will help it keep its bright green colour. 

    Sometimes when I’m lazy I skip this step and just run it under cold water in a colander. I care more about the flavour than how it looks!

    The blended spinach puree in the food processor.

    Blend: Give the spinach a bit of a squeeze so that it’s not dripping and transfer it to a food processor along with the ginger, a clove of garlic and the chili pepper.

    Blend, adding water as necessary to get the processor going and blend it into a smooth sauce. 

    I add about ¼ cup of water but you may need more or less. 

    Temper the spices: Now we can move over to the stove and start putting together the curry.

    First we’ll temper the spices, which means we will use the spices to flavour the oil. 

    Fried onion, garlic, cinnamon, and cardamom pods in a pan.

    Heat the oil over medium heat and add the cinnamon, cloves, cardamom pods, and cumin seeds.

    Fry, stirring, until the cumin seeds slightly darken in colour and the aroma of the spices is released. Be careful not to overcook them or they will turn bitter! This will take about a minute to a minute and a half.

    Fried tomato, onion and garlic in a pan.

    Fry: Now add the diced onion and fry, stirring from time to time, until soft and transparent. The add the minced garlic and fry for another 30 seconds or until soft. 

    I find this to be the best point to remove the cinnamon, cloves and cardamom so that you don’t accidentally bite into them!

    Now add the diced tomato and let it fry for a couple minutes to soften. Smush the tomato with your spoon so that it breaks down into a paste.  

    The pan of spinach puree with chickpeas on top before mixing it all together.

    Combine: Finally, add the blended spinach and let it cook for a couple of minutes to cook off the raw garlic and ginger. 

    Add the chickpeas and allow them to heat through, adding water as necessary to get the consistency that you like. I add about ½ cup of water because I like the spinach curry to have a nice saucy consistency.

    Give it a taste and add salt to bring all the flavours together.

    Recipe variations and substitutions

    This recipe is easy to customize. You can change the protein, add additional seasonings and serve this spinach curry with a variety of side dishes.

    Different protein: As I previously mentioned, I tried this recipe with tofu to make a vegan version of palak paneer. Another popular spinach curry is made with potatoes. Cauliflower is another good option, or a mix of different vegetables.

    Citrus: You can add a squeeze of lime or lemon to the finished dish for a brighter flavour that compliments the spinach very well.

    No tomato: Some people are looking for a chickpeas and spinach curry without tomatoes. If that’s the case, just skip the tomato.  

    Make it creamy: You can add a dash of coconut milk, cashew cream or vegan cream to make this a creamy vegan curry.

    The pan of chickpea spinach curry with a slotted spoon in it.

    FAQs

    What’s the difference between saag and palak?

    People may know Indian green curries by the names saag and palak. The difference is that palak is made from spinach and saag is made from a mix of leafy greens. This recipe is more akin to a palak curry recipe. 

    Can I make spinach curry with frozen spinach?

    Yes, you can. Follow this recipe the same way but using frozen spinach in place of fresh spinach. Thaw the spinach in boiling water, drain and blend it just as directed in the recipe.

    How spicy is this curry?

    That’s really up to you. I use one chili pepper for a mild to medium heat but you can add half a pepper or two peppers according to your spice tolerance. 

    Is spinach curry healthy?

    Spinach and chickpeas are very healthy. Spinach is full of iron and it’s recommended to include leafy greens in your meals on a daily basis. Chickpeas are full of fibre and are a great source of plant-based protein.

    Can you freeze spinach curry?

    Spinach curry can be frozen in a freezer-safe container for up to 3 months.

    What is garam masala?

    Garam masala is a mix of spices. There is no one set recipe for garam masala and different brands will taste differently. I recommend choosing a good quality garam masala as the cheaper brands use a lot of cheap filler spices and don’t taste as good. My garam masala is not spicy.

    Make ahead and storage tips

    This recipe is great for meal prep because it stores very well without changing its texture or becoming watery.

    If you want to do some prep ahead of time you can prepare the spinach puree and store it in the fridge for up to two days until you’re ready to make the curry.

    Store the finished spinach chickpea curry in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

    Frozen curry can be thawed overnight in the fridge. Refrigerated curry can be reheated in the microwave.

    I don’t know about your microwave but in my microwave chickpeas explode so keep the dish covered!

    Spinach curry in a copper bowl with a copper spoon beside it and a small bowl of rice in the background.

    What to serve with curry

    No curry would be complete without rice. Basmati rice is the best choice for this spinach curry but you can use any kind of rice, including brown rice if you want more nutrients.

    Naan is always delicious with curry. You can use store-bought or try a recipe for homemade naan. Garlic naan is my favourite kind.

    A dollop of plain or coconut yogurt is a nice garnish to this curry and is particularly refreshing if you’ve added a lot of chili pepper.

    On the side you can serve a refreshing salad such as kachumber made from tomatoes, cucumbers, onions, cilantro and lemon juice. 

    Spinach Curry

    This spinach curry is easy, healthy, and loaded with flavour. Perfect for a weeknight dinner, this vegan curry is ready in less than 30 minutes.
    4.67 from 3 votes
    Print Pin Recipe Rate
    Course: Main Course
    Cuisine: Indian-Inspired
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 308kcal
    Prevent your screen from going dark

    Ingredients

    • 9 oz (250 grams) fresh spinach
    • 0.5 oz (15 grams) fresh ginger, peeled and roughly chopped
    • 3 cloves of garlic one roughly chopped and two finely minced
    • 1 spicy green chili pepper roughly chopped (or adjust to taste)
    • ¾ cup water divided
    • 3 tablespoons neutral oil sunflower, canola, vegetable, etc.
    • 1 cinnamon stick
    • 2 cloves
    • 3 green cardamom pods
    • ½ teaspoon cumin seeds
    • 1 small onion diced
    • 1 medium tomato diced
    • 1 teaspoon garam masala
    • ¼ teaspoon turmeric
    • 1 can chickpeas drained and rinsed
    • ¾ teaspoon salt or to taste

    Instructions

    • If using mature spinach, cut out the thick stems and roughly chop the leaves. If using baby spinach, no prep is necessary.
    • Bring a medium pot of water to the boil. Once boiling, turn off the heat and add the spinach to blanch it. Baby spinach only needs about 30 seconds. Mature spinach may need a couple of minutes. It’s ready when it’s tender and bright green.
    • Optional: to maintain the bright green colour, transfer the blanched spinach to a bowl of ice water. Most of the time I’m too lazy and just run it under cold water in a colander.
    • Squeeze the excess water out of the spinach and transfer it to a food processor along with the ginger, the one clove of roughly chopped garlic and the chili pepper. Blend, adding water as necessary to get the processor going and blend the spinach into a puree. I used ¼ cup (60 ml) water.
    • In a saucepan, heat the oil over medium heat. Once hot add the cinnamon, cloves, cardamom and cumin. Fry, stirring frequently, until the cumin darkens slightly in colour and the spices are very fragrant - 1 to 2 minutes.
    • Add the onion and fry until soft then add the two minced cloves of garlic and fry until soft. Now is a good time to remove the cinnamon, cloves and cardamom pods.
    • Add the tomato and fry until soft - about 3 - 4 minutes. Squish the tomato with the back of your spoon into a paste.
    • Add the garam masala and turmeric and cook for 30 seconds to bring out the flavours. Add the pureed spinach and cook for 1 - 2 minutes to cook out the raw ginger and garlic.
    • Add the chickpeas and as much water as necessary to reach the consistency that you like. I like a bit of sauce so I add about ½ cup (120 ml). Simmer for a couple of minutes until the chickpeas are heated through. Add salt and you can add additional garam masala is you want more spice flavour.
    Find us on Instagram@stingyveganrecipes
    Find us on Facebook@thestingyvegan

    Nutrition

    Calories: 308kcal | Carbohydrates: 38g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 538mg | Potassium: 811mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6271IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 5mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.
    « Green Pea Soup
    Creamy Vegan Pasta »

    Reader Interactions

    Comments

    1. Crystal says

      November 29, 2022 at 1:30 am

      This recipe looks awesome! I am going to make it tomorrow substituting the garbanazos with extra firm tofu cubes, marinated overnight in lemon and salt!! However, I don't have the cinnamon stick, cardamom pods or cloves...I have those spices ground though. Any estimation on how those might translate in teaspoons? Thanks so much!

      Reply
      • Melissa says

        November 29, 2022 at 2:14 pm

        Those spices are all quite strong so maybe I'd start with just a pinch, like 1/8 teaspoon. You can always add a bit more later if you like.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    PRIVACY POLICY  

    Connect with us!

    • Facebook
    • Instagram

    Get The Cookbook!

    This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

    Get the 14-day meal plan!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Nutrition Disclaimer
    • Our Cookbook
    • Recipe Index
    • Contact

    Newsletter

    • Sign Up! for our 5-day guide to saving money and time in your vegan kitchen.

    Copyright © 2020 The Stingy Vegan