Description
This Chickpea and Spinach Curry is a quick, healthy, and hearty vegan dish made with aromatic spices, creamy coconut milk, and vibrant spinach. It’s perfect for a mid-week meal or meal prep and can be made in just 35 minutes.
Ingredients
1 tablespoon coconut oil
1 large onion or 2 regular onions, finely diced
3 garlic cloves, minced
400 grams cherry tomatoes, halved
1 teaspoon garam masala
1–1½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon sea salt, plus more to taste
½ teaspoon grated ginger
1 tablespoon tomato paste
480 grams cooked chickpeas (or 2 cans, drained)
200 ml coconut milk
¾ cup vegetable stock or water
3 cups baby spinach
1 teaspoon chili flakes or diced green chilies (optional, for serving)
Instructions
- Heat the coconut oil in a heavy-based pot over medium heat. Add the diced onion and cook for 3-5 minutes, until it becomes soft.
- Add the minced garlic and halved tomatoes to the pot. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for an additional 2 minutes.
- Stir in the chickpeas, ensuring they are well-coated with the spices. Pour in the coconut milk and vegetable stock, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the curry simmer uncovered for about 25-30 minutes, or until the sauce thickens and becomes creamy.
- Add the baby spinach to the curry and stir until it wilts. Remove from heat.
- Serve the curry with a sprinkle of chili flakes or diced green chilies, and pair it with rice or quinoa.
Notes
- Use canned tomatoes if fresh tomatoes aren’t available. The flavor will be slightly more acidic, but it will still taste great.
- For a spicier version, increase the amount of curry powder or add more chili flakes or diced green chilies.
- If you don’t have coconut milk, substitute with dairy-free cream or plant-based yogurt for a similar creamy consistency.
- Add extra veggies like bell peppers, zucchini, or sweet potatoes for added nutrition and variety.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Curry
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
