This vegan Chickpea Spinach Curry is made with canned coconut milk for a delicious, creamy dinner. Serve over warm, cooked rice for a filling and comforting meal.
Table of Contents
Ingredients
- chickpeas
- baby spinach
- canned coconut milk
- yellow onion finely chopped
- garlic
- green curry paste
- soy sauce
- vegetable oil
- ground black pepper
- salt
- cherry tomatoes
- lime wedges
How to Make
STEP 1:
Heat the oil in a large saucepan over medium. Add the chopped onion and cook for about 4-5 minutes, while stirring occasionally (if needed, add 1-2 tbsp water to prevent sticking).
STEP 2:
Stir in the green curry paste and minced garlic and cook for about 1 more minute (while stirring).
STEP 3:
Add the chickpeas, coconut milk, soy sauce, ground black pepper and salt. Stir well. Bring to a boil and over medium heat, cook for about 5-10 minutes.
STEP 4:
Add the spinach and cherry tomatoes and cook for another 1-2 minutes. Remove from heat.
STEP 5:
(Optional) Serve over cooked rice or with naan bread.
STEP 6:
Garnish with lime wedges.
More tasty vegan curry and stew recipes:
Green Bean Curry
Thai Sweet Potato Curry
Moroccan Chickpea Stew
Related vegan recipe roundups:
Asian, dinner, chickpea, stew, meal prep
Chickpea Spinach Curry
Ingredients
- 18 oz chickpeas (cooked or canned) (520 g)
- 5 cups baby spinach (160 g)
- 16 oz canned coconut milk (480 ml)
- 1 large yellow onion finely chopped
- 2 cloves garlic (finely minced)
- 6 tbsp green curry paste (74 g)
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- ½ tsp ground black pepper
- 1 tbsp salt (omit if the green curry paste is salted)
- 20 cherry tomatoes (halved) (340 g)
- 4 lime wedges (to garnish)
(Optional) To serve with
- cooked rice or naan bread
Instructions
- Heat the oil in a large saucepan over medium. Add the chopped onion and cook for about 4-5 minutes, while stirring occasionally (if needed, add 1-2 tbsp water to prevent sticking).
- Stir in the green curry paste and minced garlic and cook for about 1 more minute (while stirring).
- Add the chickpeas, coconut milk, soy sauce, ground black pepper and salt. Stir well. Bring to a boil and over medium heat, cook for about 5-10 minutes.
- Add the spinach and cherry tomatoes and cook for another 1-2 minutes. Remove from heat.
- (Optional) Serve over cooked rice or with naan bread.
- Garnish with lime wedges.