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Complete recipe

Chickpea & spinach coconut curry

Tender chickpeas and spinach in a gently spiced tomato and coconut sauce. A complete vegan curry, ready in 28 minutes.

By Forkue Updated

28 minutes4 servingseasylow budget
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Chickpea, spinach, and tomato curry with basmati rice
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Chickpeas2 cans · 400 g each, drained and rinsed
  • Spinach150 g · washed
  • Canned tomatoes1 can · 400 g, chopped, with juice
  • Coconut milk200 ml · stirred
  • Cumin1 tsp · ground
  • Garlic · optional2 cloves · minced
  • Paprika · optional1 tsp · ground

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse the chickpeas. Wash and drain the spinach.
  2. Measure tomatoes, coconut milk and cumin; mince garlic if using.
  3. Set out a large saucepan. Rice or bread is an optional accompaniment and needs separate preparation.
  4. Heat a little oil over medium-low heat. Stir cumin, optional garlic and paprika for 30 seconds, without letting them burn.
  5. Add tomatoes, coconut milk and chickpeas. Bring to a gentle simmer, then cook uncovered over low heat for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Add spinach in handfuls and stir for 2–3 minutes until wilted. Add a splash of water if the sauce becomes too thick.
  7. Check the chickpeas are hot throughout. Season with salt and pepper and serve in bowls.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.