Description
The easiest vegan chickpea and spinach curry, ready in 20 minutes! It's loaded with flavour, creamy, and packed with plant protein.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, thinly sliced
- 3 garlic cloves, sliced
- 1 tablespoon freshly grated ginger
- 2 x 400g (14 oz) cans chickpeas, rinsed
- 2 tablespoons curry powder
- 1 teaspoon salt
- 400g (14 oz) can diced tomatoes
- 400 ml (14 oz) can coconut milk
- 3/4 cup water
- 100g bag spinach
- 1 lemon
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Add the ginger and stir for another minute until fragrant.
- Add the chickpeas, curry powder, and salt. Stir for 2 minutes or until fragrant.
- Add the tomatoes, coconut milk, and water. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.
- Add the spinach and a squeeze of lemon juice, and cook for another minute until wilted.
- Remove from heat and serve over rice. Enjoy!
Notes
- Store leftover curry in an airtight container in the fridge for up to 3-5 days.
- Freeze it for up to 3 months.
- To defrost, thaw it in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 381
- Sugar: 6.7g
- Fat: 21.9g
- Saturated Fat: 15.7g
- Carbohydrates: 37.8g
- Fiber: 9.5g
- Protein: 14.1g