Name: Spinach, Chickpea, and Potato Curry Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 onion, chopped; 3 cloves garlic, chopped; Thumb-sized piece ginger, chopped; 1 green chilli, chopped; 400g salad potatoes (such as Charlotte), cut into chunks; 400g tin chickpeas, drained and rinsed; 100g spinach, chopped; 400g tin chopped tomatoes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; Half lemon, juiced; 1 tbsp vegetable oil; Naans to serve

If you’re craving something cozy, flavorful, and just a little bit special, you’ve got to try this Spinach, Chickpea, and Potato Curry Recipe. I absolutely love how the humble ingredients come together into this vibrant, fragrant dish that’s perfect for any night of the week. Trust me—once you make it, you’ll keep coming back for more. Plus, it’s a great way to use pantry staples and fresh greens all in one pot!

💜

Why You’ll Love This Recipe

Simple, Wholesome Ingredients: You only need a handful of everyday items to make a delicious, nutritious meal.
Comforting Yet Light: It’s hearty from the potatoes and chickpeas but still fresh thanks to the spinach and lemon juice.
Perfect for Busy Days: I love that it simmers gently while I get other things done, with minimal active cooking time.
A Crowd-Pleaser: My family goes crazy for this curry, and it’s fantastic to serve with warm naans or steamed rice.

A close-up of a speckled pan filled with a thick chickpea curry that has three main layers visible: a yellow-orange creamy sauce, light brown chickpeas, and green spinach leaves scattered throughout. Orange chunks, likely pumpkin or squash, are mixed in, adding color contrast. The pan sits on a light blue cloth over a white marbled surface, with lime wedges in the foreground and a white bowl holding more lime wedges in the background. A silver spoon rests inside the pan, partially covered by the curry. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Spinach, Chickpea, and Potato Curry Recipe relies on fresh aromatics, pantry spices, and vibrant veggies that all work in harmony—each ingredient bringing its own magic to the mix. I always recommend going for fresh spinach and good-quality canned tomatoes for the best flavor.

Onion: Yellow onion works best here for its sweetness when cooked down slowly.
Garlic: Fresh cloves add that essential savory punch that canned garlic just can’t match.
Ginger: A thumb-sized fresh piece really wakes up the dish with warmth and zing.
Green chilli: Adds a gentle heat—adjust to taste depending on how spicy you like it.
Vegetable oil: Neutral oil like sunflower or canola is perfect for sautéing without overpowering flavors.
Ground cumin, coriander, turmeric: Classic curry spices—make sure they’re fresh for maximum aroma!
Chopped tomatoes: I prefer tinned ones with no additives—it makes the curry more vibrant and saucy.
Salad potatoes: Something like Charlotte holds its shape well without turning mushy.
Chickpeas: Drained and rinsed canned chickpeas save time and add creaminess and protein.
Spinach: Fresh and chopped right before adding to wilt perfectly in the sauce.
Lemon juice: Just a squeeze at the end brightens everything up beautifully.
Garam masala: Added at the end for that fragrant, warm finish.
Naans: For serving—warm, soft, and perfect for mopping up the curry sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Spinach, Chickpea, and Potato Curry Recipe depending on what’s in my fridge or how much time I have. Feel free to customize it to your taste—one of the best things about this curry is its versatility!

Use sweet potatoes or butternut squash: For a different sweetness and texture that pairs wonderfully with the spices.
Add coconut milk: To make the curry creamier and give it a subtle tropical vibe.
Switch up the greens: Kale or swiss chard work well too if spinach isn’t available.
Boost the protein: Toss in some paneer or tofu cubes for a heartier meal.

How to Make Spinach, Chickpea, and Potato Curry Recipe

Step 1: Blend the Aromatics into a Smooth Purée

Start by putting the chopped onion, garlic, ginger, green chilli, and a little water into your blender or food processor. Whizz it up until you get a completely smooth purée. This step means your curry will have a rich, velvety texture without any chunks, which I think really elevates the dish. Don’t rush—making sure this is smooth sets you up for curry success!

Step 2: Cook the Purée with Spices

Heat your vegetable oil in a large, deep, non-stick frying pan. Carefully add the onion purée and cook it gently for about 10 minutes until it reduces down and turns golden. This slow cooking develops delicious sweetness. Then sprinkle in the cumin, coriander, and turmeric and stir everything for 2 minutes to toast the spices—this step unlocks their fragrance and depth.

Step 3: Add Tomatoes, Potatoes, and Chickpeas

Tip in the chopped tomatoes and bring everything up to a simmer. Season with salt and pepper. Then add your potatoes and chickpeas, plus half a tin of water to help it all cook gently. Let it simmer for about 30 minutes, stirring now and then, until the sauce thickens and the potatoes are tender right through—this slow simmer is where the magic happens, melding all the flavors together beautifully.

Step 4: Wilt the Spinach and Finish with Lemon and Garam Masala

Toss in the chopped spinach and cook for just a few more minutes until it wilts. Stir in the juice of half a lemon and sprinkle the garam masala over the top right before serving. This finishes your curry with a bright, aromatic kick that will have everyone reaching for seconds.

👨‍🍳

Pro Tips for Making Spinach, Chickpea, and Potato Curry Recipe

Smooth Purée Boosts Texture: Blending your onion mix until silky helps the curry develop that lush mouthfeel I love.
Low and Slow Spice Cooking: Toasting spices gently prevents bitterness and maximizes aroma—patience here pays off!
Don’t Skip the Lemon Juice: Adding lemon at the end brightens up the rich curry and balances the earthiness.
Choose the Right Potato: Using a waxy potato like Charlotte keeps chunks intact instead of turning mushy.

How to Serve Spinach, Chickpea, and Potato Curry Recipe

A white round plate holds a colorful dish with three large folded pieces of flatbread placed around the side. The main dish has four layers: a base of golden chickpeas, scattered around the plate; on top are cubes of golden brown tofu, mixed with thin slices of red bell peppers and some bits of cooked onions. Small green mint leaves are spread across the tofu and chickpeas for a fresh look. Three yellow lemon wedges are placed along the edge of the plate, adding brightness. To the top right of the plate, a fork rests with a wooden handle. Next to the plate, there is a small bowl of white sauce with green herbs. The plate sits on a textured dark teal cloth, with the background being white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little fresh coriander or chopped mint on top for a lovely fresh pop that complements the warm spices perfectly. A dollop of yogurt (or plant-based alternative) is also wonderful for creamy contrast if you enjoy that.

Side Dishes

Naans are my go-to because they’re perfect for scooping up the sauce. You can also serve it alongside steamed basmati rice or even some simple roasted veggies to keep things light but still filling.

Creative Ways to Present

For a special occasion, I’ve served this curry in mini cast-iron pots with a sprinkle of toasted nuts on top for crunch. It’s also lovely scooped into bell pepper halves or served alongside a crisp cucumber salad to add some cool crunch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next day even more delicious. Just make sure to cool completely before storing to keep things fresh.

Freezing

This curry freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 2 months. When you’re ready to eat, just thaw it in the fridge overnight.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally so it doesn’t stick or dry out. Adding a splash of water or broth helps refresh the sauce.

FAQs

Can I make this curry vegan?

Yes! This Spinach, Chickpea, and Potato Curry Recipe is naturally vegan as long as you serve it with vegan naan or rice. Just double-check your naan packaging or opt for homemade versions.
Can I use frozen spinach instead of fresh?

Absolutely, but I recommend defrosting and draining the spinach well to avoid excess water diluting the curry. Add it towards the end just like fresh spinach.
What can I substitute for garam masala if I don’t have it?

If you don’t have garam masala, you can mix ground cinnamon, cloves, cardamom, and nutmeg as a substitute, or simply add a pinch of curry powder. It won’t be exactly the same but still flavorful.
How do I prevent the potatoes from turning mushy?

Use waxy potatoes like Charlotte or new potatoes and make sure to cut them into even chunks. Keep the curry at a gentle simmer rather than a rolling boil, stirring gently occasionally.

Final Thoughts

Making this Spinach, Chickpea, and Potato Curry Recipe is like giving yourself a warm hug on a plate. It’s simple, wholesome, and packed with flavors that never fail to impress. I find myself reaching for this recipe again and again when I want something satisfying but not fussy. I really hope you enjoy making it as much as I do—it’s the kind of meal you can share with family and friends, knowing everyone will be asking for seconds!