Description
Chickpea and Spinach Curry is a hearty, flavorful vegan dish that’s perfect for a quick and nutritious meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, 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
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- 480 grams cooked chickpeas (or 2 cans, drained)
- 200 ml coconut milk
- ¾ cup vegetable stock
- 3 cups baby spinach
- 1 teaspoon chili flakes or diced green chilies (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for 3-5 minutes until softened.
- Add minced garlic and halved tomatoes. Stir and cook for an additional 2 minutes until tomatoes break down.
- Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, and sea salt. Cook for 2-3 minutes, allowing the spices to bloom.
- Add chickpeas and stir to coat with the spices.
- Pour in coconut milk and vegetable stock, then bring to a boil.
- Reduce heat to low and simmer uncovered for 25-30 minutes, until the sauce thickens and becomes creamy.
- Stir in the spinach and let it wilt gently in the curry.
- Remove from heat and serve with rice, quinoa, or naan. Optionally, top with chili flakes or diced chilies for extra heat.
Notes
- Serve with rice or quinoa for a complete meal.
- This dish is ready in just 30 minutes.
- Adjust spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Chickpea Spinach Curry, Vegan Curry, Healthy Recipe