Gluten-Free Dairy-Free Chickpea and Spinach Curry

A one-pot vegan curry bursting with protein, fibre, and flavour — made creamy with coconut milk and perfectly spiced for a warming, comforting meal. This Gluten-Free Dairy-Free Chickpea and Spinach Curry is an effortless weeknight favourite, bringing together the goodness of chickpeas and spinach in a rich, velvety sauce infused with ginger, garlic, and aromatic curry spices.

It’s simple to make, naturally gluten-free, and completely plant-based — but it tastes like something you’d order from a restaurant. Perfect on its own or served over rice, this dish is proof that wholesome comfort food can also be nourishing and light.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Ingredients

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 1 tbsp curry powder (gluten-free)

• 1 tsp ground cumin

• 1 can (400g) chickpeas, drained and rinsed

• 400ml coconut milk

• 100ml vegetable stock (gluten-free)

• 100g baby spinach leaves

• Salt and black pepper, to taste

• Fresh coriander, chopped (for garnish)

Directions

1. Heat coconut oil in a large saucepan over medium heat.

2. Add onion and cook until soft and translucent, about 5 minutes.

3. Stir in garlic, ginger, curry powder, and cumin; cook for 1 minute until fragrant.

4. Add chickpeas, coconut milk, and vegetable stock. Stir well and bring to a gentle simmer.

5. Simmer for 15 minutes until the sauce thickens slightly and flavours meld.

6. Add spinach and stir until wilted.

7. Season with salt and pepper to taste, garnish with fresh coriander, and serve hot.

Serve hot with basmati rice or gluten-free naan, and garnish with fresh coriander for a burst of flavour. Leftovers store beautifully in the fridge for up to three days — the flavours deepen and taste even better the next day.

If you loved this, try my Chickpea and Sweet Potato Curry or for a different tasty dinner what about our Vegan Ramen

See all Vegan Recipes

What Makes This Gluten Free Dairy Free Chickpea and Spinach Curry Special

This Chickpea and Spinach Curry stands out for its simplicity and depth of flavour. Chickpeas add a hearty texture and plant-based protein, while spinach brings a pop of colour and a dose of iron. The coconut milk creates a creamy, indulgent sauce without any dairy, and the combination of curry powder and cumin adds warmth and balance.

It’s a naturally gluten-free meal that feels comforting but not heavy — and the kind of dish that tastes even better the next day. Ideal for batch cooking, busy nights, or meal prep lunches.

Serving Suggestions

Serve your curry over fluffy basmati or jasmine rice, or with gluten-free naan or flatbreads for scooping. You can also enjoy it with quinoa or millet for a lighter twist.

Add a side of fresh cucumber salad or mango chutney to cool the spice, or top with dairy-free yoghurt for extra creaminess. For a family-style dinner, pair it with roasted cauliflower or lentil dal.

Storage & Reheating Tips

This curry keeps beautifully for up to 4 days in the fridge and freezes well for up to 2 months.

Store in airtight containers and reheat gently on the hob or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.

The flavours deepen after a day, making leftovers even more delicious.

Optional Tips & Variations

• Add diced sweet potato or butternut squash for extra heartiness.

• Sprinkle with chilli flakes or chopped red chilli for heat.

• Stir in peas or kale for added colour and nutrients.

• Replace chickpeas with lentils or butter beans for variation.

What's our story? Find out who is Bee and how did Bee Busy With Bee come about!