Why this chickpea curry is the best weeknight dinner
- You’ll have dinner on the table in 30 minutes!
- It makes great leftovers for lunch or another easy dinner during the busy week.
- You can easily swap out the veggies for what you have on hand.
- It’s a satisfying and cozy meal!
Serving recommendations for chickpea and spinach curry
- With cauliflower rice or regular rice.
- Over gluten free pasta, zucchini noodles or sweet potato noodles.
- With a light & crunchy cucumber carrot salad
Tips from an expert home chef
- This recipe is great for meal prep and you can half or double easily, too.
- Don’t have or don’t want to use squash? No biggie – just omit it. Or sub sweet potato or another veggie you do have on hand.
- I love adding frozen peas and carrots because it’s a way to get more veggies in with no extra prep, but it’s totally optional.
- Want to add more protein? Add some leftover chicken or beef if you prefer.
More 30 minute weeknight dinners
- 30-Minute Creamy Cajun Salmon Pasta
- 25-Minute Creamy Tuscan Chicken (No Dairy)
- Healthy 20-Minute Korean Beef Bowl
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious, healthy recipes to find some other favorites too!
Get the Recipe:
Easy Weeknight Chickpea and Spinach Curry
A quick and easy weeknight chickpea and spinach curry! Ready in 30 minutes with extra veggies, cozy spices and creamy coconut milk. It's great for meal prep – you might even enjoy the leftovers more!
Ingredients
- 1 tsp coconut oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 small delicata squash, seeds removed and cubed, about 2 cups (can sub sweet potato)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp garam masala
- 1 tbsp tomato paste
- 2 cups coconut milk, can sub veggie broth for a lower fat option
- 2 15 oz cans chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 cup frozen peas and carrots, (optional)
Serving ideas:
- Rice
- Cauliflower rice
- Fresh cilantro
Instructions
- Prep squash, garlic and onion as noted. Make rice or prep cauliflower rice if planning to use either.
- In a large skillet over medium high heat, add 1 tsp coconut oil. Once hot, add onions and saute until they begin to soften.
- Add garlic, delicata squash, curry powder, turmeric, garam masala, salt and tomato paste. Stir for one minute.
- Add the coconut milk and bring to a rapid simmer, then reduce heat to medium low, cover and simmer for about 10 minutes until the squash softens.
- Once squash is soft, stir in chickpeas, frozen peas and carrots if using and spinach and continue to cook until spinach is wilted. You can cover the pan again to speed up the wilting as desired.
- Serve over rice or cauliflower rice with fresh cilantro on top. Enjoy!
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This was easy and delicious! I used butternut squash and fresh carrots- my son and I loved it! Thank you for a great, healthy recipe.
Really happy to hear your both enjoyed it! Thanks so much for coming back to share how it went! đŸ™‚
I made this recipe when my vegetarian Grandson came to visit.  It was delicious!  Great flavor, easy to put together, and made plenty for 3 plus a serving left over.  We served it over coconut cauliflower rice.  I’ll make it again even when he isn’t here. Â
It’s so great to hear you enjoyed this one! Thanks for giving it a try and for coming back to leave a review! We appreciate hearing how it went. đŸ™‚