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Three images showcasing delicious vegetarian dishes: eggplant stuffed with a tomato-based mixture, a vibrant Mediterranean-style grain bowl, and eggplants filled with a golden couscous.

Chickpea and Spinach Coconut Curry

A flavorful and hearty vegan curry combining chickpeas, spinach, and aromatic spices in a creamy coconut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 350 kcal

Ingredients
  

Canned Goods

  • 15 oz chickpeas, drained and rinsed
  • 14 oz coconut milk

Vegetables & Herbs

  • 2 cups fresh spinach, chopped
  • 1 onion finely chopped onion
  • 2 cloves garlic, minced
  • 1 inch ginger, grated

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground coriander

Other

  • 1 tablespoon olive oil
  • Salt and pepper to taste

Garnish

  • Fresh cilantro for garnish (optional)

Instructions
 

  • Heat olive oil in a large pan over medium heat. Sauté onion until softened, about 5 minutes.
  • Add garlic and ginger; cook for 1-2 minutes until fragrant.
  • Stir in spices; cook for 1 minute to bloom flavors.
  • Add chickpeas and coconut milk; simmer for 10 minutes.
  • Stir in spinach; cook until wilted, 3-5 minutes. Season with salt and pepper.

Notes

Serve with rice or naan and garnish with cilantro for extra flavor.
Keyword chickpeas