This easy vegan chickpea and spinach curry in a creamy tomato sauce is quick to make and so delicious!
With a homemade tomato curry paste which is well spiced (you can adjust the heat) and creamy coconut milk it’s the perfect dairy free curry sauce. And you probably have all the ingredients in your pantry!
What goes into the curry paste? Red onion, ginger, garlic, tomatoes, tomato puree, curry powder, garam masala, turmeric, cumin, salt and oil.
It’s packed with flavour and is a great base for this chickpea curry. Chickpeas are one of my favourite ingredients in curries.
Not only are they delicious but they’re packed with protein, fibre and are a great healthy plant based alternative to meat.
How to make a chickpea curry:
Start by making the tomato curry paste. In a saucepan on medium heat add a tbsp of oil and the finely chopped onion.
After a few minutes add the garlic and ginger and let cook for a minute until fragrant. Next add the chopped tomatoes and tomato puree.
Let this cook until the tomatoes have broken down, you can help by mashing them with the back of a spoon when they’re soft.
Add all the spices and a little more oil until it resembles a tomato paste – it should smell amazing!
Now comes the coconut milk and water. Make sure you are using full fat coconut milk for this (in the tin).
This is left to simmer for 10 minutes and then the chickpeas are added. I use tinned chickpeas for ease – just drain two tins (800g total) and add to the sauce.
Leave this for 20 minutes, stirring occasionally until the sauce has thickened.
In the meantime, cook the spinach. Place the spinach in a bowl of boiled water. When wilted, seive and squeeze out excess water.
Roughly chop and add just before serving! You could also sub for kale or other greens.
What to serve with this chickpea and spinach curry:
I love having this curry as it is with a naan. Use it to soak up all the sauce or tear a bit off to have with every bite of curry!
It is also delicious over some rice, quinoa or side of potatoes.
You could also serve as a side curry alongside a lentil dhal, samosas or bhajis! However you serve this, it will be delicious!
In terms of topping this curry, I like to top it with some thinly sliced red onion, fresh coriander, chilli flakes and a drizzle of vegan cream. It’s a great way to make it look super pretty if making for guests!
Why you should make this curry:
- It’s super easy to make and is a one pot recipe! Anyone can make this and you won’t have a sink full of washing up!
- It comes together in 35 minutes – perfect when you want a quick meal!
- It’s healthy and is a great curry for both vegans and non vegans! It’s packed with flavour – you won’t miss the meat!
For more Indian curries you may enjoy these:
As always if you make this vegan chickpea and spinach curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 red onion
- 3 garlic cloves
- 1 inch fresh ginger
- 2 large tomatoes
- 2 tbsp tomato puree
- 1 tbsp curry powder, medium
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/2 tsp salt
- Pinch of hot chilli powder (or more if you like it spicy)
- 1 tin (400ml) full fat coconut milk
- 200ml water
- 2 tins (800g) chickpeas, drained
- 3 handfuls spinach
To top (optional)
- Fresh coriander
- Chilli flakes
- Drizzle vegan cream
- Thinly sliced red onion
- Heat a tbsp of oil in a large frying pan on medium heat.
- Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.
- Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a spoon when soft.
- Add the tomato puree, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.
- Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.
- Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.
- Cook the spinach. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach.
- Roughly chop and add the the curry when it's ready. Serve and top with fresh coriander, chilli flakes, thinly sliced onion and vegan cream!
Will keep in the fridge for 3-5 days or freezer for a couple of months.
Serve as a main with naan, rice or alongside other curries!