Introducing the quickest curry you’ll ever make: 10 Minute Chickpea and Spinach Curry. This tasty, one-pot meal can be prepared in under 10 minutes and costs roughly £1 per portion — simple, economical and satisfying.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Leftovers
- Recipe FAQs
- Recipe Card
Why this recipe works
One-pot cooking is ideal for busy days: minimal prep, intense flavour and very little washing up. This chickpea and spinach curry is especially good when you want something comforting without much effort. Despite the short cooking time, the spices, tomato puree and coconut milk combine to create a rich, satisfying sauce. After a couple of tries you can confidently make this in under 10 minutes.
Ingredients to make 10 Minute Chickpea and Spinach Curry
- Garlic – adds warmth and depth.
- Onion – white or red, diced.
- Paprika – gives a smoky, rounded flavour.
- Cayenne pepper – for gentle heat; reduce if you prefer mild.
- Ground coriander – fresh, citrusy notes.
- Chilli flakes – a light kick of heat.
- Tomato puree – builds body and tang.
- Chickpeas – drained; a great plant-based protein.
- Vegetable stock – adds savoury depth.
- Coconut milk – makes the sauce creamy and slightly nutty.
- Ground almonds – thicken the sauce; omit for nut-free or runnier texture.
- Spinach – adds colour and nutrients; kale is a fine substitute.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Onion – swap white for red onion if preferred.
- Chickpeas – replace with cannellini or other white beans.
- Spinach – kale or spring greens work well.
- Spices – omit any you don’t have; you can also use a curry powder blend.
- Ground almonds – leave out for nut-free or add a little extra stock to adjust the texture.
Variations
- Kid-friendly – reduce cayenne and chilli flakes for a milder dish. Serve with rice or naan.
- Deluxe – finish with lime wedges and fresh coriander, and serve with brown rice, quinoa or gluten-free naan for a more impressive plate.
- Spicy – increase the cayenne and chilli flakes or add fresh chopped chillis on top.
How to make 10 Minute Chickpea and Spinach Curry
Step 1: Dice the onion and crush the garlic. Heat oil in a large pot over medium heat and cook until the onion softens, about a few minutes.
Step 2: Add paprika, cayenne, ground coriander, chilli flakes and tomato puree. Stir to combine and bloom the spices for a minute.
Step 3: Stir in the drained chickpeas, coconut milk, vegetable stock (or dissolved stock cube), and ground almonds. Bring to a gentle simmer and cook on medium-high for about 5 minutes, stirring occasionally so nothing sticks.
Step 4: Remove from the heat and fold in the spinach until it wilts. Taste and adjust seasoning, then serve hot.
Leftovers
This curry is great for meal prep. Store leftovers in an airtight container in the fridge for up to 2–3 days. You can freeze portions for up to 2 months; thaw completely before reheating gently until piping hot.
Recipe FAQs
Yes. Omit the ground almonds for a looser sauce. You can reduce stock if you prefer a thicker texture.
Yes. Cool, freeze in airtight containers and reheat from fully defrosted on low until steaming hot.
Absolutely. Cannellini or other white beans substitute well.
No, it’s mild by default. Adjust cayenne and chilli flakes to suit your taste.
YOU MIGHT ALSO LIKE…
Lunch
10 Minute Creamy Tomato Soup
Dinner
10 Minute Peanut Butter Curry
Slow Cooker
Slow Cooker Chickpea Curry
Dinner
Butternut Squash and Chickpea Curry
Tried this 10 Minute Chickpea & Spinach Curry? Please leave a star rating and a comment to let me know how it turned out. If you’d like new recipes delivered weekly, subscribe to the newsletter for updates and a free recipe eBook.
10 Minute Chickpea & Spinach Curry
Equipment
- Large pot
- Knife
- Chopping board
Ingredients
- 2 tbsp olive oil or coconut oil
- 3 garlic cloves, crushed
- 1 onion, roughly diced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 2 cans chickpeas, drained
- 1 veg stock cube/pot
- 200 ml water
- 1 can coconut milk
- 60 g ground almonds
- 200 g spinach
Instructions
- Dice the onion and crush the garlic. Sauté in oil over medium heat until the onion softens.
- Add the spices and tomato puree, then stir to combine.
- Add the drained chickpeas, coconut milk, vegetable stock (dissolved in water) and ground almonds. Cook on medium-high for about 5 minutes, stirring regularly.
- Remove from the heat and stir through the spinach until wilted. Adjust seasoning and serve.
Notes
Step-by-step photos: Refer to the images above for guidance.
Substitutions & Variations: See the substitutions and variations section earlier in this article.
To store: Keep in the fridge for up to 2–3 days.
To freeze: Cool, freeze in airtight containers for up to 2 months. Thaw fully before reheating on low.
Tips: Ground almonds thicken the sauce but can be omitted. Increase spices for a hotter curry. Simmer longer if time allows for deeper flavour.
Nutrition
|
Carbohydrates: 23 g
|
Protein: 15 g
|
Fat: 33 g
|
Fiber: 12 g
|
Sugar: 5 g
Did you make this recipe? Tag me today!
Share your results on Instagram and tag @HealthyLivingJames using #HealthyLivingJames.
