Chickpea and Spinach Coconut Curry

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I adore the Indian cuisine. Especially because I only started eating Indian food when I was already a vegetarian and this cuisine has so many options for vegetarians. When I became vegan, I learned that Indian recipes are still fantastic and that’s probably where my love for curries comes from.

Sometimes my partner and I do make the mistake of buying the wrong coconut milk (some versions are very sweet and should be used for cocktails, whereas others are unsweetened and made for things like curries) so do watch out for that. Enjoy!

Table of contents

Chickpea and Spinach Coconut Curry

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Calories 430 kcal

Ingredients

  

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• 1 tablespoon coconut oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can 400ml coconut milk
• 1 can 240g chickpeas, drained and rinsed
• 2 cups fresh spinach
• Salt to taste

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Instructions

 

• Heat the coconut oil in a pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
• Add the garlic, ginger, curry powder, cumin, and turmeric. Cook for another minute until fragrant.
• Pour in the coconut milk and bring to a simmer.
• Add the chickpeas and cook for 10 minutes, allowing the flavors to meld.
• Stir in the spinach and cook until wilted, about 2 minutes.
• Season with salt to taste and serve warm, preferably over cooked rice or with naan bread.

Nutrition

Calories: 430kcal

Keyword Vegan

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Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.