Description
This easy and hearty chickpea and spinach curry is a nutritious vegan and gluten-free dish, perfect for quick mid-week dinners or meal prep. It combines a fragrant blend of spices with coconut milk and fresh spinach, creating a creamy, flavorful curry that pairs wonderfully with rice or quinoa.
Ingredients
Base
- 1 tablespoon coconut oil
- 1 large onion or 2 regular (optional for a thicker sauce), finely diced
- 3 garlic cloves, minced
Vegetables & Legumes
- 400 grams cherry tomatoes, halved (approx 2 punnets)
- 480 grams cooked chickpeas (cooked or 2 cans, drained)
- 3 cups baby spinach
Spices & Flavorings
- 1 teaspoon garam masala
- 1-1½ teaspoon curry powder (add more for more heat)
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
Liquids
- 200 ml coconut milk (half a 400ml / 14 oz can)
- ¾ cup vegetable stock or water
Optional Garnish
- 1 teaspoon chili flakes or diced green chilies to serve
Instructions
- Sauté the onions: Melt the coconut oil in a heavy-based pot over medium heat and add the finely diced onion. Cook for 3-5 minutes until the onions are soft and translucent, building the flavor base for the curry.
- Add garlic and tomatoes: Stir in the minced garlic and halved cherry tomatoes, allowing them to cook and combine with the onions for a few minutes.
- Add spices and tomato paste: Stir in garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, grated ginger, tomato paste, and sea salt. Cook this spice mixture for 2 minutes to release the aromas and deepen the flavors.
- Add chickpeas and liquids: Add the cooked chickpeas and stir well to coat them evenly with the spices. Pour in the coconut milk and vegetable stock, then bring the mixture up to a boil.
- Simmer the curry: Reduce the heat to low and cook uncovered for approximately 25-30 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Add spinach and finish: Stir in the baby spinach and allow it to gently wilt into the sauce. Remove the curry from the heat.
- Serve: Serve the curry hot with a sprinkle of chili flakes or green chilies if desired, alongside cooked rice or quinoa for a complete meal.
Notes
- Can I use canned tomatoes instead of fresh? Yes, a 400-gram (14 oz) tin of chopped tomatoes works well, though the flavor will be slightly more acidic but hardly noticeable.
- Does this curry freeze well? Absolutely. Cool the curry completely, then store in a freezer-proof container labeled with the date. It keeps well for up to 3 months.
- How many does this serve? This recipe serves 4 satisfying portions on its own, but can stretch up to 6 servings when paired with rice or quinoa.
- Recipe Shortcuts: Using canned chickpeas and canned or passata-style tomatoes reduces prep and cooking time. To thicken the curry faster, cook for 15 minutes then stir in a slurry made from 2 tablespoons water and 1 tablespoon cornstarch.
