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  • Chickpea & Spinach Coconut Curry Recipe

    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.

    🌱 Chickpea & Spinach Coconut Curry

    🕒 Time: 25 minutes

    🍽 Serves: 2–3

    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

    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.