Spinach and Chickpea Curry
If you're looking for a comforting, flavour-packed dinner that doesn't leave you with a mountain of dishes, this Coconut Chickpea Curry is about to become a regular in your kitchen. This creamy chickpea curry is made from easily found ingredients that you may already have sitting in your pantry.
Combining chickpeas, creamy coconut milk, spices, and spinach, this chickpea coconut curry is the perfect balance of wholesome and delicious and packed with goodness.
One of the best things about this recipe is that it's a one pot curry. Everything cooks together in a single pan, making it ideal for busy weeknights when you need a quick week night dinner without sacrificing flavor. In less than 30 minutes, you'll have a delicious one pot chickpea curry ready to serve.
Not only is this easy chickpea spinach curry simple to make, but it's also fantastic for meal prep. The flavors become even better the next day, making it perfect for packed lunches or easy dinners throughout the week.
If you're not a fan of tomato-heavy curries this coconut-based curry is a great option. It's budget-friendly, nutritious, freezer-friendly, and proof that simple ingredients can create something seriously delicious.
Ingredients you'll need for spinach curry-
- Chickpeas- I used jarred organic chickpeas for this curry however you can use any chickpeas you like. Use the bean juice (aquafaba) if using jarred beans also as it thickens the sauce.
- Coconut milk- I used full fat coconut milk in this for the perfect amount of creaminess. When buying coconut milk be sure to check the actual coconut concentration as these can vary from tin to tin and do compromise the flavor.
- Spinach- I used frozen but you can use fresh. You could also use kale or spring greens just make sure to pre cook them if you want them to be soft.
Chickpea curry without tomato
This chickpea curry has a sauce base made of spinach, coconut milk and cashews for a creamy green sauce.. It's closer to a saag paneer than a chana masala, perfect if you're looking for a more creamy, less acidic curry.
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FAQ-
- Can I use light coconut milk?- If you are looking to decrease fat intake then light coconut milk can be used however the curry will be a little less creamy.
- Can I use other vegetables in this?- Feel free to change the spinach to kale, another leafy green or any other veg for that matter! Just make sure they are cooked to your liking- part cooking them before adding to the curry would be a good idea as the chickpeas are already cooked and just need heating through (we don’t want mushy chickpeas!)
- Is this curry suitable for reheating?- Absolutely! I always recommend to take a good curry for lunch the next day as the flavours always intensify overnight. If you liked this curry tonight you will LOVE it tomorrow! Just let it cool to room temperature and then store in a container, microwave the next day until heated through.
Creamy Coconut Chickpea Curry
Ingredients
- 700 g Jar chickpeas
- 1 tin Coconut milk
- 50 g Cashew nuts
- 150 g Spinach
- 1 tbsp Vegan butter
- 1 Onion diced
- 4 Garlic cloves minced
Spice Mix
- 1 tsp Coriander powder
- 1 tsp Turmeric
- 1 tsp Cumin powder
- 1 tsp Fenugreek powder
- 1 Green chilli diced
Instructions
- Add the vegan butter to a pan and melt. Then add the whole diced onion and cook until soft.
- Add the minced garlic cloves and green chilli and cook these until soft.
- Now add in the powder spice mix and stir to coat the onions.
- Add in the whole tin of coconut milk and stir well. Simmer this for 10 minutes on low heat.
- Meanwhile, place the raw cashew nuts into a high speed blender cup and cover in boiling water, set these aside to soak.
- Once the 10 minutes simmer is up add in the whole jar of chickpeas with their juice to the coconut milk mixture.
- Add the spinach and cook until wilted or if using frozen, the spinach should be defrosted and stirred through.
- Now blend the cashews and water until lump free.
- Serve the curry up in bowls topped with the cashew cream and some thinly sliced chilli to garnish.
- Serve this dish with a big fluffy naan bread and enjoy!
Notes
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