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Creamy Chickpea Curry

Recipe by adam.floatinghome on FacebookAdded 12 November 2026.

10 minutes to prep, 10 to cook. A creamy chickpea curry brimming with aromatic spices, tangy tomatoes, and fresh spinach. This one‑pan vegetarian dish is ready in about 20 minutes, perfect for a quick and healthy weeknight dinner.

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Method

  1. Finely chop the onion, then heat a pan over medium heat and fry the onion for about 5 minutes until softened.

  2. Add the minced garlic, grated ginger, and all the spices (cumin, paprika, turmeric, and chilli powder) to the pan and fry for another 3 minutes, stirring constantly.

  3. Stir in the canned chopped tomatoes and canned coconut milk, bring to a gentle simmer, and cook for 5 minutes.

  4. Add the canned chickpeas and a handful of fresh spinach; continue to simmer on low heat until the sauce thickens slightly, about 5‑7 minutes.

  5. Season the curry with salt and pepper to taste, then serve hot.

Tips while you cook

Prep onion first
Finely chop the onion before heating the pan.
Add spices after onion softens
Stir in garlic, ginger, and all spices once the onion is softened.
Simmer tomatoes and coconut milk briefly
Bring canned tomatoes and coconut milk to a gentle simmer and cook for 5 minutes before adding chickpeas.
Finish with spinach and chickpeas
Add spinach and canned chickpeas, then simmer 5‑7 minutes until the sauce thickens slightly.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from adam.floatinghome’s Facebook video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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