This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Gluten Free Chickpea Curry is such a quick, simple and tasty dinner – without the need for meat! This can be as mild or as spicy as you like it, but it’s also creamy, delicious, and packs a protein punch with the chickpeas. Completely dairy free and vegan too.
Why Is This The Best Chickpea Curry Recipe?
- Why choose this recipe? This Easy Chickpea Curry cooks in 30 minutes, uses super budget-friendly ingredients and is great for freezing too.
- Gluten Free & Vegan: This chickpea and spinach curry is one of those dishes that is accidentally gluten free and vegan, but nobody would know.
- Batch Cooking: Make this coconut chickpea curry in bulk to make it even cheaper per portion, and freeze leftovers to microwave on a busy evening.
- Top Tip: Using the chickpea water from the tin in this vegan curry recipe ensures you get the most silky, delicious sauce ever!
- Serving Suggestions: Serve this up with gluten free naan breads to mop up the sauce, or as a side to dishes like my Slow Cooker Beef Curry, Chickpea and Potato Curry or my Chicken and Chickpea Curry.
Table of Contents
Ingredients and Substitutions
The full quantities for this quick chickpea curry recipe are in the recipe card below, but here are the main ingredients and any possible substitutions:
- Chickpeas: This recipe uses tinned chickpeas, as you use the water from the tin as well. Make sure you don’t drain them!
- Aromatics: This curry uses onion, garlic and ginger.
- Tomatoes: Canned tomatoes provides a lovely base to this sauce, with added tomato puree (paste) for flavour.
- Coconut Milk: Use tinned coconut milk. I use full-fat – a light coconut milk is fine but the curry sauce may not thicken so much.
- Spinach: I use fresh spinach. To use frozen, ensure you defrost and squeeze the excess water out.
- Coconut Oil: Or use vegetable oil if you prefer.
- Mango Chutney: Omit this if you like but I find it balances the flavours well.
- Spices: The basic curry mix for this recipe uses salt, turmeric, chilli powder and garam masala. Always check for ‘may contain’ warnings for gluten.
Don’t just take my word for it…
Gabby left ⭐️⭐️⭐️⭐️⭐️ and said: “It is one of the tastiest curries I have eaten and will be making it again. Thanks for sharing the recipe.“
How to Make a Chickpea Curry
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free and vegan chickpea curry is to make.
Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined.
Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve with rice, poppadoms and gluten free naan bread.
Any leftovers can be cooled to room temperature and then refrigerated or frozen.
Frequently Asked Questions
Here are some FAQs about this easy chickpea and spinach curry recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I actually think curry tastes better the day after making, as the flavours really come out overnight in the fridge! Store leftovers in the fridge for up to 3 days and reheat them thoroughly before eating.
Yes, you can! This chickpea curry freezes really well. Simply cool it to room temperature, portion into tubs and label them up before freezing. You can reheat from frozen when needed.
TOP TIP: To make your own gluten free and vegan ready meals, portion the curry up with cooked rice, freeze, and then microwave when needed for a quick dinner.
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people
Chickpea Curry Recipe
Ingredients
- 800 g tinned chickpeas in water, (2 x 400g/14oz tins – do NOT drain)
- 1 large onion, (peeled and finely chopped)
- 4 cloves garlic, (peeled and crushed)
- 1 1- inch piece of fresh ginger, (peeled and grated)
- 400 g tinned, chopped tomatoes
- 1 tbsp tomato puree
- 200 ml full-fat coconut milk
- 2 handfuls fresh spinach, (see notes if using frozen spinach)
- 1 tbsp coconut oil
- 1 tbsp mango chutney
For the spice mix:
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
Instructions
- Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
- Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
- Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined.
- Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve straight away.
Notes
- Serving Suggestions: Serve hot with rice, poppadoms and gluten free naan breads. This also makes a great side dish to recipes like my Coconut Chicken Curry.
- Storage: Any leftover curry can be kept in the fridge for up to 3 days, or frozen for up to 6 months. Reheat thoroughly before eating.
- Using Frozen Spinach? Defrost in the microwave then squeeze as much water as possible out of the leaves before adding to the curry.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chickpea Curry recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
More Gluten Free Curry Recipes
More Gluten Free Vegan Recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
I have never been able to swallow chick peas. They just won’t go down, no matter how I cook them. I just want to throw up. It mystifies me that a ‘4 bean mix’ of beans contain chick peas. I would love to try this recipe and it looks good but I’m afraid it would go to waste.
Just made and eaten this. I left out the onions and oil as I didn’t have any. It is one of the tastiest curries I have eaten and will be making it again. Thanks for sharing the recipe.