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Hearty Vegan Chickpea & Spinach Curry – Perfect for Dinner!

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 320 kcal

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 cups fresh spinach
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan for serving

Instructions
 

  • Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
  • Add Spices & Tomatoes: Stir in curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
  • Add Chickpeas & Coconut Milk: Stir in the chickpeas and coconut milk. Simmer for 10-15 minutes, allowing the curry to thicken and the flavors to meld.
  • Add Spinach: Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
  • Serve: Season with salt and pepper to taste. Serve the chickpea and spinach curry over basmati rice or with naan, garnished with fresh cilantro.