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Spinach Chickpea Curry


"A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired."
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20 m servings 346 cals
Original recipe yields 4 servings


  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 849 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

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Read all reviews 188
  1. 266 Ratings

Most helpful positive review

Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...

Most helpful critical review

This is the first recipe I have not liked from this site. I'm very surprised because it has alot of my favorite ingredients. Just by the smell of it I could tell I wasn't going to like it. I tri...

Most helpful
Most positive
Least positive

Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...

I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used ...

I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of groun...

This was an excellent dish. I baked my tofu at 425 for 20 mins (cubed) prior to adding it to the pan, I like tofu a little more "cooked" than it usually gets in dishes like these. The tofu woul...

This recipe was just delicious!! My only change was to the curry paste, as I didnt have any so I used 2tbspns. of Tomato Paste, and 2tbspns. of curry powder... mixed it well and then added per t...

This is one of my family's favorites and I have made it dozens of times. I don't like curry powder but curry paste is much different! I always get the mild kind which is excellent. Others who fo...

I followed the recipe as is except that I added a diced tomato. Make sure you buy extra firm tofu (the kind for stir frying), otherwise it will fall apart when you are cooking the curry. This c...

This recipe is easy to make and tastes great! The creamed corn gives it a nice sweetness and consistancy. All of the ingredients are easy to come by with the exception of the curry paste. I ad...

This is a really great quick, healthy and filling recipe. I did not add rice, but ate it on its own. I also followed advice from another reviewer and baked the cubed tofu at 425 for 25 - 30 mi...