Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1-2 tsp coconut oil (or vegetable oil); 1 large onion or 2 regular (optional for a thicker sauce) (finely diced); 3 garlic cloves, minced; 1 tbsp tomato paste; 400 grams cherry tomatoes, halved (approx 2 punnets); ½ tsp grated ginger; 2 cans chickpeas (cooked) ((2 x 425g cans) drained and rinsed, or 480g cooked chickpeas); 200 ml coconut milk; ¾ cup vegetable stock (or water); 3 cups baby spinach; 1 tsp chilli flakes or diced green chillies to serve ((optional)); 1 tsp garam masala; 1-1½ tsp curry powder (add more for more heat); ½ tsp turmeric; ½ tsp ground cinnamon; ¼ tsp ground cardamom; ½ tsp ground cumin; ½ tsp sea salt plus more to taste

Instructions

Prep:5minCook:30min

An easy and nourishing dinner, this chickpea and spinach curry is one to keep on repeat. Made with simple budget-friendly pantry staples, it’s a quick and satisfying vegan meal that’s inexpensive, naturally gluten-free and a great source of fibre. Main ingredients: chickpeas, spices, coconut milk, cherry tomatoes, baby spinach.

Updated at: Sun, 09 Aug 2026 01:40:48 GMT