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Vegan Chickpea Curry with Spinach and Coconut Milk Recipe

A rich and creamy vegan chickpea curry with spinach and coconut milk, cooked in fragrant spices for a wholesome, dairy-free delight.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder
  • 2 cups cooked chickpeas or 1 can, drained
  • 1 can 400 ml coconut milk
  • 2 cups fresh spinach leaves
  • Salt to taste
  • Juice of ½ lime
  • Fresh cilantro for garnish

Method
 

  1. Heat coconut oil in a pan. Add cumin seeds and let them sizzle like your last fiery text message.
  2. Toss in onion, garlic, and ginger. Sauté till golden, because nobody wants pale drama in their curry.
  3. Stir in turmeric, coriander, and chili powder. Mix well and breathe in the spice like it’s aromatherapy.
  4. Add chickpeas and stir like you mean it. Let them soak up the gossip—err, flavors.
  5. Pour in coconut milk. Simmer for 10 minutes while pretending you have your life together.
  6. Toss in spinach. Stir until wilted like your patience after one Zoom call too many.
  7. Add salt and lime juice. Taste, adjust, and pretend you're on MasterChef.
  8. Serve hot with rice, naan, or straight from the pan. No judgment.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 9g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 18%
  • Vitamin C: 22%
  • Vitamin A: 40%
  • Magnesium: 12%
  • Potassium: 15%

💡 Additional Notes/Tips to Enhance Flavor

  • Use fresh lime juice, not the bottled kind that tastes like regret.
  • Add crushed tomatoes for a tangy twist and extra depth.
  • Toss in a pinch of garam masala at the end for drama.
  • Garnish with roasted cashews if you’re feeling extra.
  • Serve with jasmine rice or anything carb-loaded and beautiful.