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Spicy Chickpea and Spinach Curry

A quick, flavorful, and protein-packed vegan curry with tender chickpeas and fresh spinach in a creamy, spiced tomato sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Indian, Vegan, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tbsp Coconut Oil
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 tbsp Ginger grated
  • 1 tsp Cumin ground
  • 1 tsp Coriander ground
  • 0.5 tsp Turmeric ground
  • 0.5 tsp Chili Powder or Cayenne adjust to spice level
  • 14.5 oz Diced Tomatoes canned, undrained
  • 1 can Coconut Milk full-fat, 13.5 oz
  • 2 cans Chickpeas (Garbanzo Beans) 15 oz each, drained and rinsed
  • 5 oz Fresh Spinach
  • 0.5 tsp Salt or to taste
  • 0.5 tsp Garam Masala for finishing
For Serving
  • Basmati Rice or Quinoa cooked
  • Fresh Cilantro chopped, for garnish

Equipment

  • Large skillet or pot
  • Measuring Cups and Spoons

Method
 

  1. Heat coconut oil in a large pot or skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  3. Stir in cumin, coriander, turmeric, and chili powder/cayenne. Cook for 1 minute until spices are fragrant.
  4. Pour in diced tomatoes and coconut milk. Bring the mixture to a low simmer.
  5. Stir in the drained chickpeas. Cover and simmer for 15 minutes, allowing flavors to meld and the sauce to thicken slightly.
  6. Stir in the fresh spinach a handful at a time until it wilts completely into the sauce.
  7. Remove from heat. Stir in the salt and garam masala. Adjust seasoning to taste.
  8. Serve hot over cooked rice or quinoa, garnished with fresh cilantro.

Notes

For a thicker curry, mash about 1/4 cup of chickpeas and stir them back into the sauce during simmering. You can substitute vegetable broth for coconut milk for a lower-fat option.