Name: Speedy Chickpea & Spinach Curry – Vegan
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 tbsp coconut oil or any cooking oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 inch ginger (grated); 1 green chili (optional, chopped); 1 tsp cumin seeds; 1 tsp ground coriander; 1 tsp turmeric powder; 1 tsp garam masala; 1 can (400g chickpeas, drained & rinsed); 1 cup tomato puree or 2 fresh tomatoes blended; 2 cups fresh spinach (chopped (or use 1 cup frozen)); Salt to taste; ½ cup coconut milk or water (for desired consistency); Fresh cilantro (for garnish); Serve with: rice (naan, or quinoa)

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This quick and healthy chickpea & spinach curry is ready in just 25 minutes. Vegan, protein-rich, and packed with Indian flavor – perfect for busy nights!

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Speedy Chickpea & Spinach Curry – Vegan

Introduction

Need a delicious weeknight dinner that’s healthy, quick, and satisfying? This Speedy Chickpea & Spinach Curry is your go-to! It's rich in plant-based protein, loaded with flavor, and ready in just 25 minutes. Perfect for vegans, vegetarians, or anyone craving a comforting Indian-inspired curry.

Prep Time5

Cook Time25

Course: Main Course, Vegan

Cuisine: Indian

Keyword: Chickpea and Spinach Curry

Servings: 4

Cost: 200

Ingredients

1 tbsp coconut oil or any cooking oil
1 medium onion finely chopped
2 cloves garlic minced
1 inch ginger grated
1 green chili optional, chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric powder
1 tsp garam masala
1 can 400g chickpeas, drained & rinsed
1 cup tomato puree or 2 fresh tomatoes blended
2 cups fresh spinach chopped (or use 1 cup frozen)
Salt to taste
½ cup coconut milk or water for desired consistency
Fresh cilantro for garnish
Serve with: rice naan, or quinoa

Instructions

Step 1: Sauté Base

Heat oil in a pan. Add cumin seeds and let them sizzle. Sauté chopped onion for 2–3 mins until translucent. Add garlic, ginger, and green chili. Cook for 1 min.

Step 2: Add Spices

Add coriander, turmeric, and garam masala. Stir for 30 seconds to release aroma.

Step 3: Add Chickpeas & Tomato

Add chickpeas and tomato puree. Cook for 5 minutes until the mixture thickens slightly.

Step 4: Add Spinach & Simmer

Add chopped spinach. Pour in coconut milk (or water) to reach your desired consistency. Simmer for 10 minutes, stirring occasionally.

Step 5: Taste & Garnish

Season with salt. Garnish with fresh cilantro. Serve hot with your favorite grain or bread.

💡 Tips & Variations

Creamy twist: Add a spoon of cashew cream or more coconut milk.
Spicier? Add red chili flakes or more green chilies.
Bulk it up: Toss in mushrooms, zucchini, or bell peppers.
Storage: Stays great in fridge for 3–4 days. Freezer-friendly too!

🥄 Nutrition Highlights (Per Serving Approx.)

Calories: 290 kcal
Protein: 11g
Fiber: 9g
Vegan & Gluten-Free

Speedy Chickpea & Spinach Curry Recipe