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Olivia

Chickpea & Spinach Curry

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Chickpea and spinach curry in coconut milk cooked rich and comforting. A simple Let’s Veg recipe perfect for easy vegan dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Indian
Calories: 260
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp vegetable oil or coconut oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1½ tbsp curry powder or curry paste
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14-15 oz diced tomatoes
  • 1 can 13-14 oz coconut milk
  • 3 cups fresh spinach or frozen thawed and squeezed
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/05/2026 10:00 am GMT
Small Stew Pot

Cooking Instructions
 

  1. Heat oil in a pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Stir in curry powder or paste and toast briefly.
  5. Add chickpeas, diced tomatoes, and coconut milk.
  6. Bring to a gentle simmer and cook for 20 minutes.
  7. Stir in spinach and cook 2-3 minutes until wilted.
  8. Season with salt and pepper. Serve warm.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 238mgPotassium: 494mgFiber: 5gSugar: 3gVitamin A: 2089IUVitamin C: 13mgCalcium: 86mgIron: 4mg

Notes

Add chili for extra heat
Serve with basmati rice or naan
Tastes even better the next day

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