15 Minute Chickpea and Spinach Curry with Coconut Chutney

A super simple, delicious, nutrient-dense curry packed with chickpeas and spinach, topped with a creamy zesty coconut chutney that you can make in 15 minutes!
15 minute chickpea and spinach curry with coconut chutney

Not only is this recipe quick, easy, healthy and really hearty, but you can also make it in just under 15 minutes, making it the perfect mid-week meal.

Plus, you can batch-cook it, and leave it in the fridge for leftovers the next day. Just re-heat on the stove or microwave and enjoy with fresh bread or served over a jacket potato.

I absolutely love curry; it’s probably one of my preferred go to recipes, either when I’m cooking at home or eating out.

I also seem to have spicy food cravings at least three to four times a week, so I love whipping up those superfast curries which are full of healthy and nutritious ingredients, especially when topped with my delicious coconut chutney to finish the dish with a bit of a creamy zing.

Even though this curry only has a few ingredients, it’s still packed full of flavour and layers of texture, making it the perfect dish for the whole family.

I love adding lots of my favourite healthy ingredient-spinach-which gives it that beautiful deep dark colour and a great way to use up any leftovers that’s hiding at the back of the fridge.

You can eat this dish as it is, on its own, as it’s really substantial but is even more tasty when served with gram flour crêpes, some wholegrain rice or even quinoa on the side.

I hope you like this recipe, love Niki xx

The Recipe

15 minute chickpea and spinach curry with coconut chutney

15 Minute Chickpea and Spinach Curry with Coconut Chutney

A super simple, delicious, nutrient-dense curry packed with chickpeas and spinach, topped with a creamy zesty coconut chutney that you can make in 15 minutes!
Prep time: 3 minutes
Cook time: 12 minutes
2 servings
4.75 from 4 votes

Ingredients

For the curry

  • 1 onion roughly chopped
  • 1 tbsp coconut oil
  • 3 garlic cloves sliced
  • 1 knob ginger grated
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili flakes
  • 6 plum tomatoes roughly chopped
  • 1 can organic cooked chickpeas
  • 3 big handfuls spinach
  • 3 tbsp coconut cream or yogurt
  • 2 handfuls fresh coriander leaves roughly chopped
  • 1 tsp sea salt
  • Twist black pepper

For the chutney

  • 50 g unsweetened desiccated coconut
  • 1-2 tsp grated ginger
  • 1/2 small green chilli de-seeded
  • 1/2 tsp sea salt flakes
  • Juice of ½ lime
  • 2 tsp rapeseed or flaxseed oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 6 dried curry leaves

Instructions

To make the curry

  • Add the chopped onions to the frying pan with the oil and cook for approx 6 minutes until they start to soften.
  • Add in the garlic, ginger and spices. Cook for a further minute until the spices are fragrant.
  • Add in the chopped tomatoes and cook for 5 minutes on a medium heat.
  • Add the chickpeas, the spinach, half the coriander, salt and pepper and cook for a further minute.
  • Stir in the coconut yogurt or cream and top with the rest of the coriander and some chili flakes

To make the chutney

  • Add the desiccated coconut into a small bowl and cover with boiling water to rehydrate and soften (approx 15 minutes).
  • Add the softened coconut, ginger and green chilli to a mini chopper or spice grinder.
  • Blend until smooth. Add some of the soaking water to loosen if needed.
  • Add in the sea salt and lime juice.
  • In a small frying pan, add the oil and once hot, add the mustard seeds and fry gently until the seeds start to pop.
  • Then add in the cumin seeds and curry leaves and sauté them in the oil for a few seconds.
  • Add the spices and oil to the chutney and mix well.
Print Recipe

I'd love to hear your comments…

  • Gillian Ashton
    1 year ago Reply

    5 stars
    This curry is a winner – though probably took half an hour rather than 15 minutes. The coconut chutney was good too. I have printed out and kept the recipe and marked it “make again”. Delicious. We had it with sticky coconut rice left over from another Rebel Recipe we made yesterday and aubergine pickle on the side.

  • Valerie
    3 years ago Reply

    4 stars
    Made this tonight. Delicious. However impossible to make in 15mins when preparing veggies. No matter, it was still speedy.

  • Marie Richmond
    5 years ago Reply

    Hi Niki… How do you make chickpea crepes as I want to give it a go!!??

    • A
      Niki
      3 years ago Reply

      Hi Marie
      You can find them my Turmeric Gram Flour Crepes with Spiced Butterbeans and Roast Yellow Courgette and Tomatoes post.
      Hope you like them!
      Love, Niki x

  • Pauline
    6 years ago Reply

    Is that a chickpea ‘crepe’ aka Soka on the side?

  • Paula
    6 years ago Reply

    I am afraid of the spices! But I would like to try it!

    • Niki
      6 years ago Reply

      Hi Paula
      Oh no.
      Why not just add a little and see if you like?
      My best
      Niki xx

  • Janet
    6 years ago Reply

    Awesome. Thanks for this. Will scale it up for 16 people for a birthday lunch next weekend. You’re a star Niki.

  • Niki
    9 years ago Reply

    Hey Janet! Thank you so much for your comment. I’m all about the speedy dinner!

    Niki xx

  • janet @ the taste space
    9 years ago Reply

    I agree. The flavours look fabulous and plus, who wouldn’t want a speedy dinner. (Jumping over from Meatless Mondays)

Let me know what you think below…

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