This Chickpea and Spinach Curry is a flavourful, hearty, and nutritious vegan dish. It's packed with protein from the chickpeas and vitamins from the spinach, all enveloped in a rich and aromatic coconut milk-based sauce. Perfect for a quick weeknight dinner or meal prep, this curry is sure to become a favourite.

Total Time: 30 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

​Instructions

1. Prepare the Ingredients:
• Finely chop the onion and mince the garlic.
• Grate the fresh ginger.
• Rinse and drain the chickpeas.
• Roughly chop the spinach.
• Open the cans of diced tomatoes and coconut milk.
  
  
2. Sauté the Aromatics:
   • In a large pan or pot, heat the olive oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Add the minced garlic and grated ginger, cooking for another minute until fragrant.
     
     
3. Add Spices and Tomatoes:
   • Stir in the ground turmeric, ground coriander, ground cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to release their flavours.
   • Add the diced tomatoes to the pan, stirring well to combine with the spices. Cook for about 5 minutes, allowing the mixture to thicken slightly.
     
     
4. Incorporate Coconut Milk and Chickpeas:
   • Pour in the coconut milk, stirring to combine.
   • Add the chickpeas to the pan, stirring well to coat them in the sauce.
   • Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavours to meld together.
     
     
5. Add Spinach:
   • Stir in the chopped spinach, cooking for another 2-3 minutes until the spinach is wilted and tender.
   • Season with salt and pepper to taste.
     
     
6. Serve and Garnish:
   • Serve the chickpea and spinach curry over cooked rice or with naan bread.
   • Garnish with freshly chopped cilantro for an added burst of flavour.

​Tips

• For a thicker curry, simmer the sauce longer to reduce it to your desired consistency.
• Adjust the spice levels to suit your taste by increasing or decreasing the amount of cayenne pepper.
• You can add other vegetables like bell peppers, carrots, or potatoes for additional nutrition and texture.

​Notes

This chickpea and spinach curry is not only easy to make but also incredibly satisfying. It's perfect for a weeknight dinner or a meal prep option for the week ahead. Enjoy!