Curry meetups in Edinburgh are easier to host with a generous pot of chickpea and spinach curry: a warming, tomato-based dish with fragrant spices, served with rice, naan or both. This adaptable curry is inspired by South Asian home cooking rather than one single regional recipe, and it scales neatly for a casual dinner with friends.
Ingredients
- 2 tablespoons (30 ml) neutral oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 4 garlic cloves, finely grated or minced, about 1 tablespoon (15 g)
- 1 tablespoon (15 g) fresh ginger, finely grated
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (4 g) ground coriander
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (2 g) garam masala
- ¼ teaspoon (0.5 g) cayenne pepper, or to taste
- 2 tablespoons (30 g) tomato paste
- 1 can (14.5 ounces/411 g) chopped tomatoes
- 2 cans (15 ounces/425 g each) chickpeas, drained and rinsed, about 3 cups (510 g) drained
- 1 can (13.5 ounces/400 ml) coconut milk
- ½ cup (120 ml) water, plus more if needed
- 1 teaspoon (6 g) fine salt, plus more to taste
- 5 ounces (140 g) baby spinach
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (10 g) chopped fresh cilantro, optional
- Cooked basmati rice or naan, to serve
Instructions
- Prepare the ingredients before heating the pan: chop the onions, mince or grate the garlic and ginger, measure the spices, and drain and rinse the chickpeas. Open the coconut milk and stir it in the can if the cream has separated. This organized start makes it easier to cook the aromatics without letting them burn.
- Set a large, heavy-bottomed pot or Dutch oven over medium heat and add the oil. When it shimmers, add the onions and cook for 8–10 minutes, stirring often, until soft and lightly golden at the edges. If the pan begins to catch, lower the heat and add a tablespoon of water rather than letting the onions scorch.
- Stir in the garlic and ginger and cook for 1 minute, just until fragrant. Add the cumin, coriander, turmeric, garam masala and cayenne. Stir continuously for 30 seconds to bloom the spices; if they look dry or start sticking, immediately move to the next step.
- Add the tomato paste and cook for 1 minute, stirring to coat the onion mixture. Pour in the chopped tomatoes and scrape the bottom of the pot to loosen any browned bits. Simmer for 5 minutes, stirring occasionally, until the tomatoes begin to thicken.
- Stir in the chickpeas, coconut milk, water and salt. Bring the curry to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 20 minutes, stirring every few minutes so the coconut milk does not catch on the bottom. Keep the heat low enough for small, steady bubbles rather than a hard boil.
- For a thicker texture, lightly mash some chickpeas against the side of the pot with the back of a spoon. Stir in the spinach in handfuls and cook for 2–3 minutes, until wilted. Remove the pot from the heat, add the lemon juice, and taste. Adjust with more salt, lemon juice or cayenne as needed; add a splash of water if the curry is thicker than you like.
- Scatter over cilantro, if using, and serve hot with rice or naan. The curry is meat-free, so no meat temperature check is needed. If serving it alongside meat or another perishable dish, keep hot food at 140°F (60°C) or above until serving, and do not leave it at room temperature for more than 2 hours.
Tips
- Control the heat: Cayenne can vary in strength. Start with ¼ teaspoon for a gently warm curry, then add more at the end if your group prefers extra heat. For a milder pot, omit it and offer chili flakes separately.
- Choose the right coconut milk: Full-fat canned coconut milk gives the sauce a round, creamy texture. Light coconut milk works, but the curry will be thinner and less rich; simmer it a little longer or mash more chickpeas to thicken it.
- Use dried chickpeas only if planned: Substitute about 1½ cups (300 g) dried chickpeas, but soak and cook them separately until tender before adding them. Do not put dry chickpeas straight into this quick curry; they will not cook properly in the stated time.
- Keep the spices fragrant, not burnt: Bloom them briefly and stir constantly. Burnt spices can make the whole pot bitter, so lower the heat or add the tomato paste promptly if the pan gets very hot.
Serving Suggestions
For a relaxed Edinburgh curry meetup, set the pot in the middle of the table with bowls of basmati rice and warm naan, plus small dishes of lemon wedges, chopped cilantro and chili flakes. A cooling cucumber-and-yogurt salad or plain yogurt balances the spice, while a simple green salad adds freshness. If serving several dishes, label any that contain dairy, nuts or other allergens, and offer a mild accompaniment for guests who prefer less heat.
To make rice alongside the curry, allow roughly 1½ cups (285 g) uncooked basmati rice for six modest portions. Rinse until the water runs mostly clear and cook according to the package directions; rice cooking times and water ratios vary by brand. Keep the curry covered over very low heat while the rice finishes, stirring occasionally and adding a little water if it thickens too much.
Variations
For a different vegetable version, replace half the chickpeas with 2 cups (300 g) diced sweet potato and add it with the tomatoes; simmer until tender, usually 15–20 minutes, before adding the spinach. You can also swap the spinach for 4 cups (120 g) chopped kale, adding it about 5 minutes earlier so it has time to soften.
For a less rich sauce, use 1 cup (240 ml) vegetable broth instead of the coconut milk and water together, then finish with ½ cup (120 ml) plain yogurt off the heat. The result will be tangier and less creamy; do not boil after adding yogurt, as it may split. To make the curry vegan, keep the coconut milk and serve with a plant-based yogurt if desired.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. Refrigerated curry keeps for 3–4 days. Freeze portions in freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not leave the curry at room temperature to cool for an extended period.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally and adding a splash of water if needed. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and bring the curry to a steaming hot temperature throughout. Reheat only once for best quality, and discard any portion that has been left out longer than 2 hours.
Frequently Asked Questions
Can I make this chickpea curry ahead?
Yes. Make it up to 3 days ahead and refrigerate it once cooled, within 2 hours of cooking. The spices deepen as it rests, and the sauce may thicken, so loosen it with a little water when reheating to 165°F (74°C).
Can I use dried chickpeas?
Yes, but cook them separately first. Soak and simmer them until tender according to their package or a reliable cooking method, then measure about 3 cups (510 g) cooked chickpeas for this recipe. Adding dry chickpeas directly to the pot will leave them undercooked.
Is this curry spicy?
It is mildly warm with the listed cayenne, though chili strength differs. Leave out the cayenne for a milder base and serve chili flakes or hot sauce on the side so guests can adjust their own bowls.
What can I use instead of coconut milk?
Use 1 cup (240 ml) vegetable broth in place of the coconut milk and water, then stir in yogurt off the heat if you want extra creaminess. This makes a tangier, less rich curry; avoid boiling after adding yogurt to reduce the chance of curdling.
Can I make it without spinach?
Yes. Omit it, or use chopped kale, chard or frozen spinach. Thaw frozen spinach and squeeze out excess water first; add about 1 cup (150 g) and cook until hot throughout.
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