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Close up of a bowl of chickpea & spinach curry
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Chickpea & Spinach Curry with Coconut Milk

This easy, one pot chickpea & spinach curry is packed full of flavour for a great, no fuss weeknight dinner.  Inspired by Indian cuisine, this healthy vegan curry is quick to make and also perfect for meal prep.
Course Main Course
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 313kcal

Ingredients

  • 3 ⅓ cups coconut milk 800ml
  • 1 teaspoon turmeric
  • 1 teaspoon olive oil
  • 2 green chillies sliced
  • 3 garlic cloves minced
  • 1 star anise *optional
  • ½ cinnamon stick
  • 1 large red onion thinly sliced
  • 16-18 oz canned chickpeas 500g
  • 8 oz spinach leaves 225g
  • juice ½ lime

Instructions

  • Stir the turmeric into the coconut milk and leave to one side.
  • Heat the oil on a medium heat in a saucepan. Once hot add the chilli, garlic, star anise and cinnamon stick.  Heat for a few minutes to release the aromas.
  • Turn the heat to high, and add in the sliced onion.  Cook for 5-10 minutes, stirring occasionally, until the onions have softened.
  • Add in the coconut and bring to a boil, them simmer for 5 minutes.  Add in the chickpeas and cook for another 5 minutes.
  • Add in handfuls of the spinach and stir into the curry until wilted.  Stir in the lime juice.
  • Serve with rice and naan.

Notes

The curry can be stored in the fridge for 4-5 days in a sealed container
Nutritional values are based on one of four servings.

Nutrition

Calories: 313kcal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Sodium: 576mg | Potassium: 572mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5335IU | Vitamin C: 22.9mg | Calcium: 118mg | Iron: 3.9mg