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.

Chickpea Spinach Curry

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

Chickpea Spinach Curry

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Author Mira M.
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.
Prep 10 minutes
Cook 35 minutes
Total Time 45 minutes
4 servings

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.

Video

Nutrition

Serving: 1servingCalories: 351kcalCarbohydrates: 36gProtein: 13gFat: 14gFiber: 12gSugar: 13g
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