Go Back
–+ servings
Vegan Spinach & Chickpea Curry Recipe

Spinach & Chickpea Curry

Print
Servings 2 people

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic
  • thumb ginger, roughly chopped
  • 4 large tomatoes, quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g (14.1 oz) tin of chickpeas, drained + rinsed
  • 1/4 cup coconut cream
  • 100 g (3.5 oz) spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil, for frying
  • cucumber, for garnish

Method

  • Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
  • Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
  • Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
  • Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
  • Add the coconut cream and chickpeas and heat through for 3 minutes.
  • Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
  • Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.