Vegan Spicy Chickpea & Spinach Curry with Rice

If you’re craving a dish that’s vibrant, packed with nutrients, and bursting with flavor, this Vegan Spicy Chickpea & Spinach Curry with Rice is exactly what you need. Combining hearty chickpeas, fresh spinach, and an aromatic blend of spices all simmered in creamy coconut milk, this recipe brings warmth and comfort in every bite. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your weeknight dinner lineup, this curry is not only satisfying but also incredibly simple to make.

Why This Recipe Belongs in Your Rotation

This Vegan Spicy Chickpea & Spinach Curry with Rice hits all the right notes—it’s flavorful, nourishing, and quick to prepare. The chickpeas provide a wonderful source of plant-based protein and fiber, while the spinach adds a boost of vitamins and a lovely green freshness. The combination of curry powder, turmeric, cumin, and cayenne pepper delivers a perfect balance of warmth and spice without overwhelming the palate. Plus, with creamy coconut milk tying everything together, this curry offers a luscious texture that feels indulgent yet wholesome.

What makes this dish a staple is its versatility. It’s perfect for meal prep, freezes well, and can be paired beautifully with a variety of sides, including naan bread or a simple crisp salad like the Mediterranean Chickpea Salad. Whether served for a cozy dinner or a casual lunch, this curry never fails to satisfy.

What We’re Using

• 1 cup basmati rice: The perfect fragrant and fluffy base to soak up all the curry goodness.
• 1 can chickpeas, drained and rinsed: A protein-packed legume that adds heartiness and texture.
• 2 cups fresh spinach, chopped: Adds vibrant color and a burst of nutrients.
• 1 onion, diced: The flavor foundation for the curry.
• 2 cloves garlic, minced: Gives the curry a pungent and savory depth.
• 1 tablespoon ginger, grated: Adds a subtle zing and warmth.
• 1 can coconut milk: Brings creaminess and balances the spices.
• 2 tablespoons curry powder: The star spice blend giving the curry its signature taste.
• 1 teaspoon turmeric: For earthiness and a beautiful golden color.
• 1 teaspoon cumin: Adds smokiness and complexity.
• 1 teaspoon cayenne pepper (adjust to taste): Delivers heat; adjust based on spice tolerance.
• 2 tablespoons olive oil: For sautéing and infusing flavors.
• Salt and pepper to taste: To enhance all the flavors.
• Fresh cilantro for garnish: Adds freshness and a pop of green.

Essential Tools for Success

• Medium saucepan: For cooking the basmati rice perfectly fluffy.
• Large skillet or sauté pan: To build the curry layers and simmer the sauce.
• Knife and cutting board: For prepping the onion, garlic, ginger, and spinach.
• Measuring spoons and cups: For precision with spices and liquids.
• Wooden spoon or spatula: To stir the curry without scratching your cookware.

Vegan Spicy Chickpea & Spinach Curry with Rice in Steps

Step 1: Cook the Basmati Rice

Rinse 1 cup of basmati rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

Step 2: Sauté Onions, Garlic, and Ginger

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 3: Toast the Spices

Sprinkle in 2 tablespoons of curry powder, 1 teaspoon each of turmeric, cumin, and cayenne pepper. Stir constantly for about 30 seconds to toast the spices and release their aromas—this step is key for a deeply flavorful curry.

Step 4: Add Chickpeas and Coconut Milk

Pour in the drained chickpeas and the can of coconut milk. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes, allowing the curry to thicken and the flavors to meld beautifully.

Step 5: Stir in Spinach

Add the chopped spinach to the pan and stir until wilted, which should take about 2-3 minutes. Season with salt and pepper to taste. Adjust cayenne pepper if you want it spicier.

Step 6: Serve with Rice and Garnish

Spoon the fragrant basmati rice onto plates or bowls, then ladle the Vegan Spicy Chickpea & Spinach Curry on top or alongside. Garnish with freshly chopped cilantro for a refreshing touch.

Adaptations for Special Diets

• Low-Sodium: Use low-sodium canned chickpeas and coconut milk, and reduce added salt.
• Less Spicy: Cut back on cayenne pepper or omit it altogether for a milder flavor.
• Nut-Free: This recipe is naturally nut-free, making it safe for those with nut allergies.
• Gluten-Free: Naturally gluten-free when served with rice or gluten-free bread alternatives.
• Higher Protein: Add tofu cubes or tempeh alongside chickpeas to boost protein content.

Avoid These Traps

• Don’t skip rinsing the basmati rice; it ensures fluffy, separate grains instead of mushy clumps.
• Be careful not to burn the spices—toast them just until fragrant to prevent bitterness.
• Overcooking spinach can turn it mushy and dull the vibrant color; add it towards the end and cook briefly.
• Adjust spice levels gradually—cayenne can be quite potent, so add a little, taste, then add more if needed.

Refrigerate, Freeze, Reheat

This Vegan Spicy Chickpea & Spinach Curry with Rice keeps wonderfully in the fridge for up to 4 days. Store the curry and rice separately in airtight containers to maintain texture. For freezing, place the curry in freezer-safe containers for up to 3 months. Rice can be frozen too but may lose some fluffiness.

To reheat, thaw frozen curry overnight in the fridge or microwave directly. Warm on the stove or microwave until heated through, stirring occasionally. Add a splash of water or coconut milk if the curry has thickened too much during storage.

Quick Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this curry. Just thaw and drain excess water before adding it to avoid diluting the sauce.

What can I substitute for coconut milk?

If you’re not a fan of coconut milk, try using almond milk or cashew cream, but keep in mind the flavor and creaminess will be different.

Is this curry spicy enough for kids?

You can easily adjust the cayenne pepper to make it milder for kids. Start with half or omit it and add spice to individual servings if desired.

Can I make this recipe oil-free?

Absolutely! You can sauté the onions, garlic, and ginger in a splash of vegetable broth or water instead of olive oil for an oil-free version.

Our Most-Loved Recipes

• Mediterranean Chickpea Salad – A fresh and zesty side that pairs beautifully with curry dishes.
• Creamy Garlic Spinach Orzo – A luscious pasta dish perfect for those who love spinach and garlic.
• Naan Bread Recipe – Soft, pillowy naan that’s ideal for scooping up every last bit of curry sauce.

Serve & Enjoy

Serving this Vegan Spicy Chickpea & Spinach Curry with Rice is all about comfort and color. Plate the fluffy basmati rice first, then ladle the rich, spicy curry alongside or over the top. A sprinkle of fresh cilantro adds brightness and a hint of herbal freshness that perfectly complements the spices. For an extra touch of authenticity, serve with warm naan bread or a crisp, cooling side like the Mediterranean Chickpea Salad. This dish works wonderfully for meal prep too—just portion it out into containers and enjoy throughout the week.

Whether it’s a busy weeknight or a relaxed weekend meal, this Vegan Spicy Chickpea & Spinach Curry with Rice offers a flavorful, nutritious option that’s bound to become a favorite. Simple ingredients, bold spices, and a creamy texture make this recipe a delicious way to enjoy plant-based eating without compromise. Give it a try and watch it become a go-to in your recipe collection!

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