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; 1 thumb-sized piece of ginger, chopped; 1 green chilli, chopped; 100g spinach, chopped; 400g salad potatoes (such as Charlotte), cut into chunks; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; Half a lemon, juiced; 1 tbsp vegetable oil; 400g tin chopped tomatoes; 400g tin chickpeas, drained and rinsed; 3 tbsp water (for blending and cooking); Naans, to serve

If you’re looking for a cozy, nourishing dish that’s bursting with flavor and super easy to make, this Spinach, Chickpea and Potato Curry Recipe is absolutely for you. I love this curry because it’s packed with wholesome ingredients that come together in a comforting, lightly spiced sauce you’ll want to dive into again and again. Plus, it’s a perfect midweek meal that feels special yet won’t keep you in the kitchen all afternoon. Ready to make your kitchen smell incredible? Let’s get started!

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Why You’ll Love This Recipe

Simple, Pantry-Friendly Ingredients: You’ll be amazed how these everyday items transform into a rich and comforting curry.
Perfect Balance of Flavors: The blend of spices with lemon juice gives it just the right kick and brightness.
Nourishing and Filling: With chickpeas, potatoes, and spinach, it’s a hearty meal that’s also vegan and healthy.
Versatile and Easy to Make: Whether you’re a kitchen newbie or a seasoned cook, this curry fits any skill level.

The image shows a deep frying pan filled with a thick yellow curry made of chickpeas and orange chunks, possibly squash or sweet potato, mixed with wilted dark green leafy vegetables. The curry has a smooth, creamy texture with visible chickpeas scattered evenly throughout. The pan is dark with a speckled pattern and is placed on a light blue cloth over a white marbled surface. In the background, there is a white bowl with green lime wedges, and more lime wedges are placed beside the pan on the white marbled surface. A silver spoon is resting inside the curry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Spinach, Chickpea and Potato Curry Recipe lies in the simplicity and balance of its ingredients — earthy potatoes, creamy chickpeas, fresh spinach, and a warm blend of spices. Shopping tip: look for waxy potatoes like Charlottes so they hold their shape nicely.

Onion: Adds sweetness and depth when gently cooked down.
Garlic: Brings that aromatic punch we all love in curries.
Ginger: Fresh ginger adds warmth and a little zing; don’t skip it!
Green chilli: For a subtle heat — adjust to your taste.
Vegetable oil: Choose a neutral oil like sunflower or canola.
Ground cumin: Essential earthy spice in Indian-inspired dishes.
Ground coriander: Adds a citrusy, floral note.
Ground turmeric: Gives that lovely golden color and subtle bite.
Chopped tomatoes: The base of the curry sauce, use tinned for convenience.
Salad potatoes: Waxy varieties hold up without turning mushy.
Chickpeas: The creamy plant protein that makes this dish hearty.
Spinach: Fresh or frozen — it wilts gently into the curry for color and nutrients.
Lemon: Fresh lemon juice brightens and balances all those spices.
Garam masala: Added at the end for that warm, fragrant finish.
Naans: Perfect for scooping and soaking up every last bit.

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’ve played around with this Spinach, Chickpea and Potato Curry Recipe lots of times, and it’s one of those dishes that’s super flexible — you can easily tweak it to match what you have on hand or your mood that day.

Add Coconut Milk: For a creamier, richer curry, I sometimes stir in a half cup of coconut milk near the end — it mellows out the spices beautifully.
Swap Potatoes: If you’re out of salad potatoes, sweet potatoes or butternut squash chunks work well too, just adjust cooking times.
Spice Level: For a milder curry, omit the green chilli or reduce it; for extra heat, add some chili powder or fresh chopped chillies.
Leafy Greens: I sometimes swap spinach for kale or even add some fresh coriander for a herbaceous twist.

How to Make Spinach, Chickpea and Potato Curry Recipe

Step 1: Whizz Up the Aromatics

Start by throwing your chopped onion, garlic, ginger, and green chilli into a blender or food processor with about 3 tablespoons of water. I found that blending the mixture until it’s completely smooth really helps create that silky texture in the sauce. Don’t rush this step — it’s the flavorful base of your curry!

Step 2: Color and Cook Your Spice Base

Heat 1 tablespoon of vegetable oil in a large, deep non-stick pan over medium heat. Carefully add your aromatic purée and cook it gently for about 10 minutes. You’ll notice it reduce and turn a beautiful golden color—that’s when the flavors deepen. Then add your ground cumin, coriander, and turmeric, cooking for another 2 minutes to toast the spices and really bring out their aroma. Just be sure to keep an eye so nothing burns!

Step 3: Add Tomatoes and Simmer the Potatoes and Chickpeas

Pour in your tin of chopped tomatoes, stir everything together, and bring to a gentle simmer. This is your curry sauce beginning to come to life. Season with a bit of salt, then add the chopped potatoes and chickpeas along with half a tin of water. Cover and let it simmer for around 30 minutes, occasionally stirring to make sure nothing sticks to the bottom, until the sauce thickens and the potatoes are tender when pierced with a fork.

Step 4: Wilt in Spinach and Finish with Freshness

Stir in the chopped spinach and cook just a few minutes until it wilts beautifully into the curry. I always love adding the lemon juice and garam masala at the very end—it elevates the dish with a fresh, fragrant zing that really pulls all the flavours together. Serve up hot with warm naans to scoop every delicious bite.

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Pro Tips for Making Spinach, Chickpea and Potato Curry Recipe

Don’t Skip the Blending: Blending the onion mix smooth changes the whole texture — it’s creamier and feels luxurious without cream.
Toast Your Spices Gently: Cooking the dry spices just long enough releases their full aroma but be careful not to burn them, or the curry turns bitter.
Use Waxy Potatoes: I’ve learned that waxy potatoes like Charlottes keep their shape and texture better than starchy types.
Add Spinach Last: Adding spinach at the very end ensures it stays vibrant green and doesn’t become overly soggy.

How to Serve Spinach, Chickpea and Potato Curry Recipe

A white plate is filled with a colorful mix of chickpeas, golden brown tofu cubes, and thin red pepper slices, all seasoned and garnished with fresh green mint leaves. On the plate, two folded pieces of flatbread are placed on the left side with another piece at the bottom right, slightly torn. Two lemon wedges sit near the top and bottom edges of the plate. A fork with a wooden handle rests on the right edge of the plate, partly on the food. The plate sits on a teal textured cloth over a white marbled surface. In the top right corner, a white bowl with a green rim holds a creamy sauce with herbs visible inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish this curry with a sprinkle of fresh chopped coriander leaves and a little extra squeeze of fresh lemon juice right at the table. Sometimes a dollop of natural yogurt or vegan yogurt adds a lovely cooling contrast too – especially if you went heavy on the chilli!

Side Dishes

Naans are the perfect match—they scoop up the sauce and potatoes like a dream. You can also serve with fluffy basmati rice or even quinoa for a gluten-free option. A simple cucumber raita or fresh salad on the side adds a refreshing crunch that balances the warmth of the curry.

Creative Ways to Present

For special occasions, I’ve served this curry in individual mini cast iron pots or colorful bowls with a side platter of naan, sliced red onions, and mango chutney for a vibrant, restaurant-style feel. It’s surprisingly impressive without extra fuss!

Make Ahead and Storage

Storing Leftovers

I store any leftover curry in an airtight container in the fridge, where it keeps really well for up to 3 days. The flavors actually deepen overnight, which means lunch the next day tastes even better!

Freezing

This curry freezes beautifully, which is great for batch cooking. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat leftovers slowly over medium heat in a pan, adding a splash of water if the curry has thickened too much. Stir frequently to prevent sticking and to warm everything evenly. Avoid microwaving if possible as the texture can suffer.

FAQs

Can I use frozen spinach instead of fresh in this curry?

Absolutely! Frozen spinach works perfectly and is a great option if fresh isn’t available. Just add it straight into the curry during the final few minutes of cooking and let it thaw and wilt in the sauce.
Is this Spinach, Chickpea and Potato Curry Recipe vegan?

Yes, it’s completely vegan as written, which makes it a fantastic plant-based meal that’s hearty and satisfying. Just be sure to check your naan bread for vegan certification or serve with rice.
Can I prepare the curry without a blender?

If you don’t have a blender, finely chopping the onion, garlic, ginger, and chilli and then gently frying them for a bit longer until soft and golden will still work—though the texture will be chunkier and less smooth.
How spicy is this curry?

This curry has a gentle warmth from the chilli and spices, but it’s not overwhelmingly hot. You can always adjust the amount of green chilli or add chili flakes to suit your heat preference.

Final Thoughts

From the first time I tried this Spinach, Chickpea and Potato Curry Recipe, I was hooked on how simply wholesome and satisfying it is. It’s one of those dishes that feels like a warm hug on a plate, great for sharing with family or cozy nights in. Give it a go—you’ll find that it’s easy enough for weeknights, but tasty enough to impress anyone you serve it to. Trust me, once you try it, this curry will become a staple in your meal rotation!