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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How difficult is this recipe to make?
This curry is really straightforward to make. One of my favourite parts is that the whole dish is made in one pan (I'll do anything to save washing up!).
I would recommend that you get all the ingredients (see below) ready before starting to cook.
What should you serve with this?
I like to serve this curry with vegan naan bread (recipe coming soon) or chapati (I use the recipe from Meera Sodha’s book Fresh India*.
It’s also delicious with rice, pickles and raita.
If you want to make a vegan curry feast you could serve it with some other curries such as dal. See below for more of my vegan curry recipes.
What ingredients do you need to make spinach and chickpea curry?
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
Do you need any special equipment to make this recipe?
No. This is a one-pan recipe so all you’ll need is a large saucepan with a lid. I like to use my Le Creuset casserole dish.*
Uses for aquafaba
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?
More vegan curry recipes
- Red lentil dhal with aubergine and chickpea
- Potato and cauliflower curry
- Sweet potato and beetroot curry
- Potato and spinach curry
- Summer vegetable pilau
- Tomato curry
Pin spinach and chickpea curry for later
How to make chickpea and spinach curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Chickpea and spinach curry
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- Thumb-sized chunk ginger finely chopped
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2-1 tsp chilli powder optional
- 400 g tin of chopped tomatoes
- 400 g tin of coconut milk
- 400 g tin of chickpeas drained and rinsed
- 200 g spinach either frozen or fresh and shredded
- 1 tbsp garam masala
- 1 tbsp lemon juice
- Salt to taste
- Fresh coriander to serve.
- Heat 1 tbsp sunflower oil in a large pan with a lid. When hot add 1 tsp cumin seeds and fry for 1-2 minutes until fragrant and turning golden brown.
- Add the 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 tsp ground coriander, 1 tsp ground turmeric, 1 tsp 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 tbsp garam masala, 1 tbsp lemon juice and salt to taste.
- Stir well then sprinkle over fresh coriander.
- Serve immediately with naan, chapati or rice.
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