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!
Chickpea and spinach curry served over a bowl of brown rice with chopped cilantro on top.

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

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Creamy, chickpea and spinach curry in a skillet with a serving spoon dug in.
5 from 5 ratings
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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!


  • 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:


  • Prep squash, garlic and onion as noted. Make rice or prep cauliflower rice if planning to use either.
    Cubed delicata squash, minced garlic and chopped onion on a cutting board.
  • In a large skillet over medium high heat, add 1 tsp coconut oil. Once hot, add onions and saute until they begin to soften.
    Chopped onion cooking in a skillet.
  • Add garlic, delicata squash, curry powder, turmeric, garam masala, salt and tomato paste. Stir for one minute.
    Delicata squash, onion and seasonings in a skillet.
  • 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.
    Coconut milk added into the skillet to make the curry sauce.
  • 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.
    Chickpeas and spinach added into the skillet.
  • Serve over rice or cauliflower rice with fresh cilantro on top. Enjoy!

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Easy Weeknight Chickpea and Spinach CurryEasy Weeknight Chickpea and Spinach Curry