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Vegan Chickpea & Spinach Curry

Chickpeas and spinach simmered in a coconut milk curry with warm spices, ready in about 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 can diced tomatoes 14 oz
  • 2 cups fresh spinach
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.
  2. Add curry powder and ground cumin. Stir for 1 minute to toast the spices.
  3. Add chickpeas and diced tomatoes. Simmer for 10 minutes, stirring occasionally.
  4. Stir in fresh spinach and coconut milk. Cook for another 5–7 minutes until spinach wilts and curry is heated through.
  5. Season with salt and black pepper to taste. Serve warm over rice or enjoy as is.