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Vegan Chickpea and Spinach Curry

Emily Carter
A rich, spiced chickpea and spinach curry that’s simple, delicious, and accidentally vegan.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 280 kcal

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.