Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Potato, Chickpea, and Spinach Curry

By 104 Comments

You’ll love the aromas and flavors that come along with Potato, Chickpea, and Spinach Curry. Not only that, but it’s so easy to make, and perfect as a Meatless Monday (and vegan) meal. Prep time comes and goes quickly — then all you have to do is sit back and wait for the meal to simmer.

Potato, Chickpea, and Spinach Curry is a great meatless (and vegan) meal. It's big on flavor and color!

This recipe was originally posted in 2017 — it’s been a favorite of readers since then!

There are so many ways to make a fragrant and hearty curry dish.  I love curries for a lot of reasons, one being that they can make filling, meatless meals. Dishes that bring big flavor and comfort to the table are always winners, right? I like to think my recipe for mushroom and kale enchiladas with red sauce hits those marks, too. It’s one of my favorites!

Curry is fab comfort food and always a delight in my book. We got a ton of rain this past weekend, and that made for a handful of dreary days, so comfort food was in full swing in my house.

Potato, Chickpea, and Spinach Curry is filling and flavorful. You'll love this meatless and vegan dish!

This curry dish isn’t spicy (although I added extra red pepper flakes when I made it) and the potatoes and chickpeas keep things hearty. I added the spinach for a bit of color and more veggie goodness.

I love when the kitchen smells like curry, just like I flip my lid over the smell of garlic sautéing in oil — I’m like Pavlov’s Dog when I smell garlic cooking! Both fragrances are unmistakable and delightful, but cooking with curry reminds me of a time when our good friends lived nearby.

Potato, Chickpea, and Spinach Curry is wonderful on a chilly day. It's filling and fab!

When my husband and I first moved to Phoenix, our friends and neighbors had a newborn baby boy. Proud grandparents arrived from India soon after, and when we would come home from work for the day, we would smell the wonderful home-cooked, traditional Indian meals grandma had cooking.

We shared a lot of meals with our friends, and those meals were always delicious (grandmothers do it best, right?) and vibrant. Today that baby boy is in college and our friends live in California, which means we don’t see them as often, but whenever we pass by our old apartment building, we definitely think of those times.

Potato, Chickpea, and Spinach Curry is a filling meatless dish! You'll want to enjoy this often!

Anytime you’re craving a bit of comfort in your meal, break out a pot and start prepping Potato, Chickpea, and Spinach Curry. You’ll love that it’s easy to make, and you’ll be rewarded with a fabulous meal in about and hour. Serve it with naan bread, rice, or a fresh green salad for dinner.

More Recipes with Chickpeas:

Tools to Use to Make Potato, Chickpea, and Spinach Curry

Grab a Plate is an Amazon Associate. The following are affiliate links, meaning I will earn a very small commission if you purchase an item via the links below, at no additional cost to you. 

                                               

 

Potato, Chickpea, and Spinach Curry is a delight! It's filling and big on flavor!

Potato, Chickpea, and Spinach Curry is so easy to make and it's big on flavor. It makes a filling meatless meal, too.

Nutrition

Calories

1039 cal

Fat

50 g

Carbs

127 g

Protein

31 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Potato, Chickpea, and Spinach Curry

You'll love how filling, flavorful, and comforting this dish is!

Save RecipeSave Recipe
Print Recipe

4.9 based on 18 review(s)

Ingredients

  • 2 tablespoons olive oil
  • 3/4 pound new potatoes, washed and cut into evenly-sized chunks
  • 1/4 cup white onion, diced
  • 3 garlic cloves, minced
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes in juice
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 teaspoons yellow curry powder
  • 1-1/2 teaspoons turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2-1/2 cups, packed, fresh spinach leaves

Instructions

  1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
  2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
  3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender.
  4. Add the spinach and stir into the mixture so the spinach wilts.
  5. Serve warm.
7.8.1.2
130
https://www.azgrabaplate.com/potato-chickpea-spinach-curry/

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  2. NICHOLE Freeman says

    This looks delicious. I am also vegan and I am always in search of an easy, and good vegan meal. I have not had a chance to try this recipe. But I am adding it to my list. I cannot wait to try it. It looks so good on the pictures. That makes me craving to try it today. Thank you for sharing.
    Reply

  7. Sheri says

    This is a combination hat I have not yet tried but it looks delicious and I would like to try it out very spicy and with lots of pepper in this freezing cold winter weather.
    Reply

    • Patricia says

      Thanks, Sheri! I love that you're interested in going "very spicy!" I hope you are able to try this recipe soon and enjoy!
      Reply

  8. Shevy says

    When I saw this dish it put a smile on my face immediately. I love curry!!! Where I come from (Trinidad & Tobago) this is practically my food and my culture! The only difference is we don't put spinach in ours. But the concept is the same. Interesting recipe. Looks yummy!www.travelbeautyblog.com
    Reply

    • Patricia says

      Hi Shevy! That's great to hear that my dish can make someone smile! I appreciate you stopping by, and hope you try this one soon!
      Reply

  12. Devina says

    OMGoodness this looks SOOOOOOO good! This is right up my alley. I grew up in India and chickpeas were and stil are a staple in my household. This is just the perfect meal ever! I usually eat them with some piping hot quinoa!
    Reply

  15. Emily says

    Amazing images really make a difference in a post. I used to photograph food for food blog and it wasn't easy- really good job capturing how delicious it is! I need to try this for dinner tonight.
    Reply

    • Patricia says

      Thank you so much for your kind words, Emily! I struggle often with showcasing the food! Thanks and hope you enjoy the recipe!
      Reply

  17. Tammy says

    It's always nice to take a break from meat dishes during the week. I love the sound of this one...it looks creamy and delicious and full of flavor. :D
    Reply

    • Patricia says

      Hi Debbie! No, I've never tried this one in the crock pot. If I did, I'd definitely add the spinach just before serving. Let me know if you give it a try and how it works!
      Reply

  20. Pam says

    The recipe doesn't say "bring to a boil and then reduce to simmer" until the potatoes are cooked but that's what I did because it made sense. Delicious recipe! Thank you!!
    Reply

  21. Barbara Alfeo says

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
    Reply

    • Patricia says

      Thanks, Barbara! You're right - gotta start somewhere! Feel free to share with attribution. Thank you!
      Reply

  22. Lin wood says

    Made this tonight, was awesome, even my meat loving hubby devoured it! Will be making this again real soon. Thanx Lin
    ★★★★★
    Reply

  25. Rod says

    This was simple and awesome! I added 2 additional cloves of garlic and used a spinach/arugula mixVery tastyThanks for sharing
    ★★★★★
    Reply

  26. Amy says

    This was so yum! Perfect comfort food. I added a vegetarian golden bullion cube, cup of water to accommodate the bag of baby carrots I added. Also doubled up on the spices cuz I like a hot curry dish. I threw in a handful of cilantro cuz I’m an addict. I will revisit this recipe again and again. Even my picky husband liked it :)
    ★★★★★
    Reply

    • Patricia says

      How wonderful! Thanks for letting me know! Glad you all enjoyed it with some modifications -- that's the way to go when cooking :)
      Reply

  27. Hayley says

    Wow I couldn’t believe how good this was! It took a While to make/cook, but it was super easy! I did my laundry while waiting aha. I squeezed 5 servings out of it and served my homemade naan bread on the side. This is going on the rotation :)
    ★★★★★
    Reply

  29. Derek says

    How much does your 2 ½ cups of spinach weight. Some people say it weighs 225 grams. That’s quite the difference.
    Reply

    • Patricia says

      I'm not sure, Derek, as I didn't measure it by weight. I did a little searching and I found this: "The FDA calls 1 cup of raw spinach 30 grams." So I guess 2-1/2 cups would be 75 grams by their measure. Hope that helps!
      Reply

  31. Lex says

    This is one of my FAVORITE recipes!! My boyfriend and I are both midwestern so comfort food is a staple and it’s hard to try to get him to branch out with food sometimes and he even loves this! (And didn’t even notice it was meatless the first time I made it which is a huge plus!) we use a little extra red pepper flake and I like to add maybe a teaspoon of vinegar but it’s sooo good!! Thank you for this recipe it’s amazing!
    ★★★★★
    Reply

    • Patricia says

      Thanks for stopping by and letting me know, Lex! I'm so glad both you and your boyfriend love this dish! It's a favorite, for sure! :)
      Reply

  33. David Campbell says

    I made a curry dish the day before and only had a little left so I tried this recipe as we where still in the mood. So delicious and better than the curry dish the day before. This was spicier and I think the turmeric made a giant difference. Loved the spinach. I do all the cooking for my wife and I and not being a master chef I found the recipe easy to follow.
    ★★★★★
    Reply

  40. KGL Staff says

    Thank you SOOO much for making me a cook! Your recipes are so easy and delicious. I have never really considered myself good at cooking but your recipes have made me love being in the kitchen. My family can be somewhat picky but he loves your food too so that’s saying something! Keep it up! Can’t wait for more damn delicious!
    ★★★★★
    Reply

  45. Yvonne says

    These are favorite ingredients for me and putting them with curry just makes good sense. Thank you for presenting this in such an enticing way!
    ★★★★★
    Reply

  49. Kim Jolette Shelton says

    This recipe was found by my mom. I surprised her with my adaptation of this delicious recipe. She is always complaining that she doesn't TASTE CURRY. I honestly don't know what taste she is looking for but I added two tablespoons of Turmeric and used twice the curry. It tastes absolutely DELICIOUS!!!
    Reply

  50. Gwen says

    Made this tonight to take to some friends who just had a baby. Doubled the recipe so we could have some too. So glad I did--it was delicious! Everyone loved it and it was so easy. Doubled the amount of potatoes, garlic and onion for each recipe. Definitely going into the regular recipe rotation. Thank you!
    ★★★★★
    Reply

  51. Stephanie Zeigler-Ballerstein says

    This was a great dish. I threw all of the ingredients in the crockpot (minus the spinach) and added after 5 hours on high. Loved it. Thanks.
    Reply

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆