Vegan Chickpea and Spinach Curry
This curry is warm, comforting, and packed with enough flavor to make you forget takeout even exists. Chickpeas bring the protein, spinach adds a pop of color, and the creamy, spiced sauce ties it all together. It’s hearty, satisfying, and—shockingly—100% plant-based. Best part? You can whip it up in under an hour with pantry staples. Serve it with rice, scoop it up with naan, or just eat it straight from the pot. Either way, your taste buds win. Fair warning: The leftovers taste even better, so consider making a double batch unless you enjoy regretting life choices.
Vegan Chickpea and Spinach Curry
A rich, spiced chickpea and spinach curry that’s simple, delicious, and accidentally vegan.
Ingredients
- 2 tbsp oil coconut or olive—your call
- 1 medium onion diced (tears optional)
- 3 cloves garlic minced (or more, no judgment)
- 1- inch ginger grated (fresh is best)
- 1 can 15 oz chickpeas, drained and rinsed (protein powerhouse)
- 4 cups fresh spinach because health
- 1 can 14 oz diced tomatoes (adds depth)
- 1 cup coconut milk creamy perfection
- 1½ tsp cumin essential spice
- 1 tsp turmeric golden goodness
- 1 tsp garam masala warm and aromatic
- ½ tsp chili powder optional, but highly recommended
- ½ tsp salt or more, taste as you go
- ½ tsp black pepper balances flavors
- ½ cup vegetable broth or water, if you’re lazy
- Juice of ½ lemon brightens everything up
- Fresh cilantro for garnish optional, but fancy
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion until soft and golden, about 5 minutes.
- Add garlic and ginger, stirring until fragrant, about 1 minute.
- Toss in the spices, coating the onion mixture for extra depth.
- Pour in tomatoes and simmer for 5 minutes, letting the flavors blend.
- Stir in chickpeas, coconut milk, and broth, bringing everything to a gentle boil.
- Reduce heat and simmer for 15 minutes, letting the sauce thicken.
- Add spinach and stir until wilted, about 2 minutes.
- Squeeze in lemon juice, adjust seasoning, and remove from heat.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 35%
- Folate: 25%
- Magnesium: 15%
- Vitamin C: 10%
Additional Notes & Tips
- Use kale instead of spinach if you’re feeling adventurous.
- Swap coconut milk for cashew cream for a nutty twist.
- Add diced potatoes for extra heartiness.
- Let it sit overnight—flavors get even better.
- Serve with a side of naan to soak up every last drop.
