Chickpea and spinach curry – Vegan

A nourishing vegan curry packed with plant-based protein from chickpeas and nutrient-rich spinach. Light, wholesome, and full of natural goodness—perfect for a balanced, feel-good meal.

Ingredients: (for 4 servings)

• 600 g canned chickpeas
• 400 g fresh spinach
• a piece of fresh turmeric (or a tablespoon of turmeric powder)
• a piece of fresh ginger
• a few cloves of garlic
• 800 ml coconut milk
• 2 tomatoes
• a few sprigs of fresh coriander
• a large onion
• a tablespoon of curry powder
• pepper
• olive oil or coconut oil

Preparation:

Drain the chickpeas from the can, place them in a colander, rinse thoroughly under running water, and set aside. Dice the tomatoes, slice the garlic and onion, then peel the ginger and turmeric and grate them finely. It’s a good idea to wear gloves when handling turmeric, as it can stain your hands.

Heat the oil in a large wok. Once hot, add the onion and cook until it begins to soften. Stir in the garlic, ginger, and turmeric, cooking for about a minute. Then add the diced tomatoes and mix everything together.

Next, add the chickpeas and stir, cooking for about 1 minute. Then pour in the curry and coconut milk, mix thoroughly, and let it simmer for around 7 minutes. Gradually add the spinach, stirring constantly, until fully incorporated. Cover the wok, bring it to a boil, and let it cook for 5-7 minutes with the lid on. Finally, turn off the heat, season with salt and pepper, and stir in the freshly chopped coriander.

You can serve it on its own or with white rice. Either way, it’s delicious! 🙂

If you try the recipe, let me know how you liked it! 😊

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