Creamy Chickpea and Spinach Curry
Tender chickpeas and fresh spinach simmered in a velvety, spiced tomato-cream sauce. This one-pot curry comes together in under 40 minutes and tastes like it's been slow-cooking all day — warm, comforting, and surprisingly easy for a weeknight dinner.
For 4 servings
- prep
Soak the chickpeas overnight.
Rinse 1.5 cups dried chickpeas and soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.
- pressure cook · ~20 min
Pressure cook the chickpeas.
1.Add soaked chickpeas, 4 cups water, and a pinch of salt to a pressure cooker.2.Close the lid and cook on high heat until the first whistle.3.Lower the heat and cook for 15 minutes (4-5 whistles).4.Let the pressure release naturally before opening. Drain, reserving 1 cup of the cooking liquid.TIPWell-cooked chickpeas should be tender enough to mash easily between your fingers. - temper · ~1 min
Make the tempering.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.2.Add 1 tsp cumin seeds and let them sizzle and crackle (30 seconds).TIPThe cumin should turn a shade darker but never burn — medium heat is key. - saute · ~15 min
Build the aromatic base.
1.Add the chopped onion and sauté until deep golden brown (7-8 minutes).2.Stir in minced garlic, grated ginger, and slit green chili — cook until the raw smell disappears (1 minute).3.Add the pureed tomatoes, turmeric, red chili powder, cumin powder, and coriander powder.4.Cook, stirring often, until the tomato puree thickens and oil starts to separate from the masala (5-6 minutes).TIPDon't rush the onion browning — deeply golden onions are the foundation of a rich, flavorful curry. - simmer · ~10 min
Simmer the curry with chickpeas.
1.Add the cooked chickpeas and 0.25 tsp salt to the pan. Stir well to coat all chickpeas with the masala.2.Pour in about 0.75 cup of the reserved chickpea cooking liquid and bring to a gentle simmer.3.Cover and cook on low heat for 8-10 minutes so the flavors meld together.TIPThe reserved cooking liquid adds body and a subtle earthy flavor — don't substitute water unless necessary. - mix · ~4 min
Fold in the spinach and yogurt.
1.Add the chopped spinach in handfuls, stirring until each batch wilts (2-3 minutes total).2.Take the pan off the heat and let it cool for 1 minute.3.Stir in the whisked yogurt gently — do not boil after adding yogurt or it may curdle.TIPAlways bring the curry off the heat briefly before adding yogurt. High heat causes yogurt to split, losing that velvety texture. - garnish · ~3 min
Finish with garam masala and cilantro.
1.Return the pan to the lowest heat for 1 minute — just enough to warm the yogurt through.2.Sprinkle in the garam masala and chopped coriander leaves.3.Turn off the heat and let the curry rest for 2 minutes. - serve
Serve hot with steamed rice or naan.
Ladle the creamy chickpea spinach curry into bowls. Drizzle with an extra swirl of yogurt and fresh cilantro on top.
TIPThis curry tastes even better the next day, once the spices have fully settled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chickpeas for at least 8 hours so they cook evenly and turn buttery-soft.
- 2Brown the onions until deep golden — this builds the curry's rich flavor base.
- 3Reserve the chickpea cooking liquid; it adds earthy body and helps the curry cling to each bite.
- 4Let the tomato masala cook until oil separates — this ensures no raw, acidic taste remains.
- 5Always cool the curry off the heat before adding yogurt to prevent curdling and keep the sauce silky.
- 6Add spinach in handfuls, stirring until just wilted, so it stays vibrant green and doesn't turn slimy.
- 7This curry tastes even better the next day — the spices meld and deepen overnight in the fridge.
Adapt it for your goals.
Vegan
Swap the yogurt with a thick, unsweetened coconut yogurt or cashew cream. The curry remains velvety and rich while being fully plant-based.
low oilLow-oil
Reduce oil to 1 tablespoon and dry-roast the cumin seeds before adding onion. The final texture will be slightly less lush but still deeply flavorful.
higher proteinHigher-protein
Add 200 g of cubed paneer or firm tofu along with the spinach for extra protein. The mild cheese soaks up the spiced gravy beautifully.
leafy greens swapLeafy-greens swap
Replace spinach with chopped kale or Swiss chard. Their sturdier leaves hold up better to reheating, but increase the initial wilting time by 2–3 minutes.
extra creamyExtra-creamy
Stir in 2 tablespoons of cashew paste or heavy cream along with the yogurt. This intensifies the richness and balances the heat from the green chili.
Why this is on our healthy list.
High in Plant Protein
Chickpeas provide a hearty dose of plant-based protein that supports muscle health and keeps you full longer.
Rich in Iron and Folate
Spinach and chickpeas both contribute iron and folate, key nutrients for red blood cell production and energy levels.
Gut-Friendly Fiber
With chickpeas and spinach, this dish is packed with dietary fiber, which aids digestion and promotes a healthy gut microbiome.
Anti-Inflammatory Spices
Turmeric, cumin, and ginger contain natural anti-inflammatory compounds that may help reduce inflammation in the body.
Calcium from Yogurt
The yogurt adds a dose of calcium for bone health, while its probiotics support digestive wellness.
Frequently asked questions
Yes. Use two 15-oz cans, drained and rinsed. Skip pressure-cooking and add them directly in step 5. Use water or vegetable broth instead of reserved cooking liquid.
