Our family has really been enjoying this Vegan Chickpea and Spinach curry recently. My consumption of canned coconut milk has doubled in the last year, and I experiment a lot with it. This dish is one such experiment that I tried a few months ago and have made it almost every other week to get some recipe measurements right and the family has not complained! My husband gladly even takes the leftovers to work the next day.
This Vegan Chickpea and Spinach curry recipes makes a great weeknight meal. It comes together in less than 30 minutes and is a nutritious meal for the family that is protein packed with veggies. Serve it with a side of white or brown rice and dinner is sorted.
Main ingredients used to make Vegan Chickpea and Spinach curry
Canned Chickpeas – Canned chickpeas along with canned coconut milk are the 2 secret ingredients that make this meal come together in under 30 minutes. I have used 2 cans of drained chickpeas for the recipe but if canned is not your thing, feel free to boil your own chickpeas at home. But just know that it would increase the prep time.
Canned coconut milk – Like I mentioned earlier, I am really into canned coconut milk these days. It lends a nice creaminess to a lot of vegan dishes. I have used full fat coconut milk in this recipe, but feel free to lighten it up by using Light coconut milk. Be sure to use canned coconut milk and not the ones in the refrigerator section that is meant as a milk substitute for drinking.
Spinach– Spinach is the vegetable component and the other star ingredient of this recipe. I have used 2 cups of chopped spinach but if you love greens, you could use as much as 3 cups of chopped spinach in this recipe. I have not experimented, but I think chopped kale would also work wonderfully in this dish.
Tomato Paste– Tomato paste gives a depth of flavor and color to the dish. I usually have a tube of tomato paste in the fridge and just squeeze it into a lot of the dishes I make. The paste is really a game changes when it comes to color and flavor.
Spices– Spices are what make this dish yummy and give it lots of good flavor. I have used curry powder, red chili powder, coriander powder and cumin powder in the recipe. If you do not have curry powder at home, you can add 1/2 teaspoon turmeric powder and increase the quantities of the other spices a bit.
Why you should make this recipe:
It’s a Vegan and Gluten free dish. Serve it with rice of your choice (white or wheat) for a perfect vegan and gluten free meal. If you are not gluten free, this curry also goes wonderfully well with Indian nan. I usually buy store bough nan and heat it up on a griddle or the oven.
It’s a complete meal with protein, carbohydrates, and veggies.
This dish comes together in less than 30 minutes with a little bit of store-bought help. It is a healthy 30 minute meal that is perfect for a busy weeknight dinner.
Make extras of this dish because leftovers heat up great for lunch the next day.
If you like vegan curries, try some of these other recipes:
Airfried cauliflower in Coconut Curry sauce
Chickpea And Spinach Curry (Vegan and under 30 minutes)
Delicious vegan and gluten free chickpea and spinach curry
5
servings10
minutes25
minutesIngredients
1/2 medium Yellow or white onion
1 piece piece of ginger
2 cloves garlic
2 small Thai chilies (optional)
1 tablespoon Cooking Oil
3 tablespoons Tomato paste
2 tablespoons Curry powder
1 teaspoon Red Chili powder ( or according to heat level preference)
2 teaspoons Coriander powder (dhaniya)
1 teaspoon Cumin powder (jeera)
2 cans chickpeas, drained
1 can coconut milk (full fat or light as preferred)
2 cups chopped spinach
1 tablespoon Lemon juice
Salt
Method
- Blend onion, ginger, green chili and garlic to a smooth paste.
- Heat oil in a pan. When heated add the onion paste and cook for 6-8 minutes. The paste should slightly change color.
- Now add tomato paste and all the spices (curry, red chili, coriander and cumin). Stir and cook for 2 minutes. Add the 2 cans of chickpeas, coconut milk and salt and mix well. You can add ¼-1/2 cup of water to adjust the consistency of the gravy.
- Add the chopped spinach and cover and cook for 10 minutes on medium flame. Carefully uncover the pan and add lemon juice. Taste and adjust any seasonings as per taste. Enjoy hot with a side of rice or naan.
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