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A bowl of yellow chickpea and spinach curry served with rice.
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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 283kcal
Author Slow The Cook Down

Ingredients

  • 2 cans coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon olive oil
  • 1 large red onion thinly sliced
  • 1 Scotch Bonnet chili pepper diced finely
  • 4 garlic cloves minced
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water
  • 1 star anise *optional, but I like it!
  • ½ cinnamon stick
  • 28 oz canned chickpeas (1 large can) drained and rinsed.
  • 10.5 oz spinach leaves (1 bag)
  • 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. Add in the sliced onion.  Cook for 5-10 minutes, stirring occasionally, until the onions have softened.
  • Once hot add the chilli, garlic, curry powder and salt and pepper. Stir for a few minutes to release the aromas.
  • Add in the coconut milk and cornstarch mixed with water and bring to a boil. add in the cinnamon and star anise. Simmer for 5 minutes.  Remove the cinnamon stick and star anise.
  • Add in the chickpeas and handfuls of the spinach and stir into the curry until wilted.  Stir in the lime juice.
  • Serve with rice and naan.

Notes

  • Drain and rinse the chickpeas well before adding them to the curry to improve the texture and flavor.
  • If you don't have fresh spinach, you can use a block of frozen in a pinch. Just add it straight to the pot at the end of cooking.
  • Try adding in other veggies. Soften them in the pot with the onions. Carrots and bell peppers work great.
  • If making this recipe for meal prep. the the curry cool before storing.
  • The curry can be stored in the fridge for 4-5 days in a sealed container.
  • Can be frozen for up to 3 months.
Nutritional values are an estimate and are based on one of four servings.

Nutrition

Calories: 283kcal | Carbohydrates: 43g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 904mg | Potassium: 806mg | Fiber: 13g | Sugar: 7g | Vitamin A: 7051IU | Vitamin C: 28mg | Calcium: 241mg | Iron: 5mg