This vegan-friendly chickpea and spinach curry is packed full of flavour. It makes the perfect lunch or dinner. Whether you’re a seasoned chef or a kitchen novice, this curry is both nutritious and delicious. Furthermore, it’s perfect for busy weeknights or leisurely weekend dinners. It is quick to make and is a real crowd-pleaser whether you’re vegan or not!

Indulge in the ultimate comfort food guilt-free! It is ready in under 30 minutes and it packs a punch of flavour that will leave you craving more. Whether you pair it with warm naan bread, soft chapatis, or fluffy rice, this dish promises to elevate any mealtime into a feast. Get ready to delight your taste buds and satisfy your cravings with every bite!

For another delicious Indian recipe why not check out my Leftover Indian Takeaway Gyros recipe! Also, checkout my Instagram for more recipe inspiration!

Easy Chickpea and Spinach Curry

Vegan chickpea and spinach curry made with chickpeas, onion, spinach, chilli, tomatoes, herbs, spices and coconut milk

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 2 people

Ingredients

  

• 1 tbsp Coconut oil
• 1 Green chilli (roughly chopped)
• 1/2 Onion (finely diced)
• 2 tbsp Olive oil
• 2 Garlic cloves (chopped)
• 1 Thumb-sized piece ginger (grated)
• 1 tbsp Cumin
• 1 tbsp Tomato puree
• 1/2 tbsp Ground coriander
• 1/2 tbsp Garam masala
• 1 tsp Chilli flakes
• 400g Chickpeas (drained)
• 200g Chopped tomatoes
• 50ml Coconut milk
• 50ml Water
• 1 Vegetable stock cube
• 50g Spinach
• 1 tbsp Coriander herb

Instructions

 

• Heat 1tbsp coconut oil in a large pan to medium-high, add the onion and green chilli and cook for 4 minutes, stirring frequently. Remove from the heat.
• Add the olive oil, garlic, ginger, cumin, tomato puree, ground coriander, garam masala, chilli flakes and a splash of water to a blender. Season with salt and pepper to taste. Add the fried onion and chilli mixture and blend until a smooth paste.
• Add the paste back into the pan and cook on medium for 1 minute. Add the chickpeas and tomatoes and cook for a further minute, stirring constantly. Add the coconut milk, water and crumble in the vegetable stock cube. Cook on medium-low for 2 minutes.
• Add the spinach and fresh coriander and cook for a further 5 minutes, stirring occasionally and making sure the sauce doesn't boil. Serve immediately with rice or naan bread and enjoy.

Keyword Chickpea, Chickpea and spinach curry, Chickpea curry, Chickpea recipe, Chickpea recipes, Chickpeas, Chilli, Chilli Flakes, Coconut Milk, Coconut oil, Comfort Food, Coriander, crowd-pleaser, Cumin, Curry, Curry in a hurry, curry night, curry recipes, Dinner, Easy, Easy chickpea and spinach curry, Easy vegan recipe, Garam masala, Garlic, Ginger, Green chilli, Ground coriander, Healthy, Healthy curry, Healthy curry recipe, Healthy lunch, Healthy vegan recipe, Indian, Indian Curry, Indian recipe, Indian recipes, Indian vegan recipe, Lunch, Lunch ideas, Main Course, Olive Oil, Onion, Quick, Quick and Easy, Spinach, Spinach recipe, Spinach recipes, Tomato, Tomato puree, Tomatoes, Vegan, Vegan chickpea curry, Vegan curry, Vegan curry recipe, Vegan dinner, Vegan friendly, Vegan Indian recipe, Vegan lunch, Vegan lunch ideas, Vegan recipe, Vegan recipes, Vegan sides, Vegetable Stock, Vegetarian, Vegetarian curry, Vegetarian dinner, Vegetarian lunch