Deliciously creamy, this vegan chickpea and spinach curry is right up there as one of my favourites. Serve with naan bread or chapatis to mop up the last bits of that gorgeous spicy sauce.
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Not only does this curry taste absolutely incredible but it's also really straightforward to make.
One of my favourite things about it is that the whole dish is made in one pan (I'll do anything to save on washing up!).
I love this spinach and chickpea curry because it's:
- made in one pan
- full of spices
- good for you
I like to serve this curry with vegan naan bread or chapati (I use the recipe from Meera Sodha’s book Fresh India*.
It’s also delicious with rice, pickles and raita (use dairy free yoghurt to make it vegan).
If you want to make a vegan curry feast you could serve it with some other curries such as dal.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You’ll need the following ingredients to make this recipe:
- sunflower oil
- cumin seeds
- ground coriander
- ground turmeric
- ground cumin
- chilli powder, optional
- tin of chopped tomatoes
- tin of coconut milk
- tin of chickpeas
- garam masala
- lemon juice
- fresh coriander
I would recommend that you get all the ingredients (see below) ready before starting to cook.
To make this recipe you'll need:
- a large saucepan with a lid - I use my Le Creuset casserole dish* but any large saucepan will do
- chopping board*
- sharp knife*
- measuring spoons*
Don't waste your chickpea water
Aquafaba is the liquid that comes in a can of chickpeas.
Before you let it drain away down the sink did you know that it can be used to make delicious treats such as vegan mayonnaise, pavlova, meringue or as an egg replacer in cake?
How to make chickpea and spinach curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Chickpea and spinach curry
- 1 tablespoon sunflower oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- Thumb-sized piece ginger finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½-1 teaspoon chilli powder optional
- 400 g chopped tomatoes
- 400 g tinned coconut milk
- 240 g tinned chickpeas (1 standard tin) drained and rinsed
- 200 g spinach either frozen or fresh and shredded
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
- Fresh coriander to serve.
- Heat 1 tablespoon sunflower oil in a large pan with a lid. When hot add 1 teaspoon cumin seeds and fry for 1-2 minutes until fragrant and turning golden brown.
- Add the chopped onion, stir, reduce the heat to low, cover with a lid and cook for 10-15 minutes until soft. Stir occasionally.
- When the onion is soft add 2 cloves chopped garlic and a chunk of chopped ginger. Stir well and fry for a further 1-2 minutes.
- Next add 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground cumin and chilli powder to taste.
- Add a tin of chopped tomatoes, turn the heat up and bring to the boil, then reduce the heat to low and cook for 10 minutes with the lid off to allow the sauce to thicken.
- Add a tin of chickpeas and 200g spinach. Cook for 5-10 minutes until the spinach has either defrosted or wilted then add a tin of coconut milk and 1 tablespoon garam masala, 1 tablespoon lemon juice and salt to taste.
- Stir well then sprinkle over fresh coriander.
- Serve immediately with naan, chapati or rice.
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