Description
This easy chickpea spinach curry with coconut milk is a quick, creamy, and comforting vegan meal packed with protein and nutrients. Ready in just 25 minutes, it’s perfect for busy weeknights or meal prep.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1½ tsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 cup crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup vegetable broth or stock
- 4 cups fresh baby spinach (or 1 cup frozen spinach)
- Salt, to taste
- Optional: naan, rice, fresh cilantro, lime juice for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for about 4 minutes until softened.
- Stir in garlic, garam masala, coriander, and turmeric. Cook for 1 minute until fragrant.
- Add crushed tomatoes, coconut milk, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the spinach and let it wilt just before serving.
- Taste and season with salt. Serve hot with rice or naan, topped with cilantro and a squeeze of lime if desired.
Notes
- Add cubed potatoes or cauliflower for extra heartiness.
- Swap spinach with kale or Swiss chard if needed.
- Add chili flakes or cayenne for more spice.
- Use lentils or other beans as a variation to chickpeas.
- Flavors deepen over time, making it great for leftovers or meal prep.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
