Chickpea & Spinach Coconut Curry Recipe

Here’s a simple and delicious vegan recipe for a Chickpea & Spinach Coconut Curry – easy to make, nutritious, and ready in under 30 minutes.

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🌱 Chickpea & Spinach Coconut Curry

🕒 Time: 25 minutes

🍽 Serves: 2–3

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Ingredients:

• 1 tbsp coconut oil (or any vegetable oil)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp curry powder (or garam masala)
• 1 tsp ground cumin
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach (or frozen, thawed)
• 1 tbsp tomato paste (optional, for extra depth)
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Cooked rice or naan, to serve

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Instructions:

1. Sauté aromatics:

• Heat coconut oil in a pan over medium heat.
• Add onion and sauté for 3–4 minutes until soft and translucent.
• Stir in garlic and ginger, and cook for another minute.

1. Spices:

• Add curry powder and cumin. Cook for 30 seconds to release their aroma.

1. Add chickpeas & coconut milk:

• Stir in the chickpeas and coconut milk.
• Add tomato paste if using.
• Bring to a simmer and let it cook for 10 minutes, stirring occasionally.

1. Add spinach:

• Stir in the spinach and cook until wilted (2–3 minutes).
• Season with salt and pepper to taste.

1. Serve:

• Serve hot over rice or with vegan naan.
• Garnish with fresh cilantro if desired.

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