Chickpea & Spinach Curry
A comforting plant-based curry with chickpeas and spinach in a spiced tomato sauce. High in fibre, naturally vegan and budget-friendly.
This chickpea curry is proof that plant-based eating can be hearty and satisfying. Chickpeas bring protein and fibre, spinach adds iron and volume, and a spiced tomato base ties it together with warmth and depth. It is naturally vegan, costs very little to make, and tastes even better the next day. Serve with rice or flatbread for a complete meal.
Nutrition per serving
Ingredients
Makes 4 servings
- Chickpeas (cooked or tinned) 480 g / 17 oz
- Spinach 200 g / 7 oz
- Chopped tomatoes (tin) 400 g / 14 oz
- Onion, diced 1 medium
- Coconut milk 200 ml / 7 fl oz
- Curry spices (cumin, turmeric, garam masala) 2 tbsp
- Garlic, ginger, olive oil to taste
Method
- Heat the oil in a pot and sauté the onion for 5 minutes until soft.
- Add the garlic, ginger and spices, and cook for 1 minute until fragrant.
- Stir in the chopped tomatoes and chickpeas, then simmer for 10 minutes.
- Add the coconut milk and spinach, cook for 5 more minutes until the spinach wilts, and season to taste.
Tips
- Use the chickpea tin liquid to loosen the curry if it gets too thick.
- A squeeze of lemon at the end brightens all the flavours.
- Double the batch and freeze portions for easy future meals.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
Copywriting by welanutria.com · https://welanutria.com/recipes/chickpea-spinach-curry/