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5 from 1 vote
A white bowl with rice and coconut chickpea curry
Coconut Chickpea Curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Hearty Coconut Chickpea Curry with fresh spinach, a healthy and delicious meat-free curry that is full of flavours. Mild, but lightly spiced, this vegetable curry is so easy to make, and super quick too. Vegetarian and vegan friendly, but even meat lovers will enjoy it too. It's a fantastic midweek dinner idea, and it's ready in about 30 minutes. This Indian style vegan curry is absolutely amazing.

Course: Main Course
Cuisine: Indian
Keyword: vegan curry recipes
Servings: 4 people
Calories: 100 kcal
Author: Daniela Apostol
Ingredients
  • 2 tins cooked chickpeas (2 x 400 g, 2 x 13 oz)
  • 1 tin coconut milk
  • 1 tin chopped tomatoes (400 g, 13 oz)
  • 1 cup vegetable broth / stock
  • 1 onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 handfuls fresh spinach (about 100 g, 3 oz)
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp vegetable oil
Instructions
  1. Heat up the oil in a large pan.

  2. Peel and chop the onion, garlic and carrots.

  3. Fry the onion until translucent, then add the carrots and garlic and cook for a further one minute.

  4. Add the cooked chickpeas, chopped tomatoes, coconut milk, vegetable broth and spices, and leave to cook with the lid on until the sauce is reduced, and the vegetables are tender.

  5. Add the spinach and leave to cook for about 5 minutes until it wilts.

  6. Season with salt and pepper, and remove from the heat.

Nutrition Facts
Coconut Chickpea Curry
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g30%
Sodium 852mg36%
Potassium 245mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 6873IU137%
Vitamin C 9mg11%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.