This vegan chickpea and spinach curry is a hearty, nutrient-packed dish that’s perfect for a quick weeknight dinner or meal prep. Bursting with flavor from aromatic spices like turmeric, cumin, and ginger, this curry combines protein-rich chickpeas and vibrant spinach for a wholesome meal. Turmeric’s anti-inflammatory and mood-enhancing properties make this dish as good for your body as it is for your soul. Ready in under 30 minutes, it’s a delicious way to support your health naturally!
Ingredients (Serves 4)
2 tablespoons olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric, grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (optional, for depth)
1/4 teaspoon cayenne pepper (adjust for spice preference)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (13.5 oz) coconut milk (full-fat for creaminess)
3 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, quinoa, or naan (for serving)
Instructions
Heat the Oil: In a large skillet or saucepan, heat the olive or coconut oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Spice It Up: Add turmeric, cumin, coriander, smoked paprika, and cayenne pepper. Stir for 30 seconds to toast the spices and release their flavors.
Combine Ingredients: Add the chickpeas, diced tomatoes, and coconut milk. Stir well to combine, scraping any spices from the bottom of the pan. Bring to a gentle simmer.
Cook the Curry: Let the curry simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
Add Spinach: Stir in the chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.
Serve: Serve the curry over cooked rice or quinoa, or with warm naan. Garnish with fresh cilantro for a burst of flavor.
Health Benefits
This vegan curry Pandora’s Box is opened, revealing a treasure trove of nutrition:
Chickpeas: Packed with protein and fiber, chickpeas support digestion and keep you full longer.
Spinach: Rich in iron, magnesium, and vitamins A and C, it promotes energy and immune health.
Turmeric: Known for its anti-inflammatory and antioxidant properties, turmeric may reduce inflammation and boost mood.
Coconut Milk: Provides healthy fats for sustained energy and brain health.
Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Customization: Add other vegetables like bell peppers or sweet potatoes for extra heartiness.
Spice Level: Adjust the cayenne pepper or add fresh chilies for more heat.
Why You’ll Love It
This healthy spinach curry is quick, budget-friendly, and bursting with flavor. It’s perfect for vegans, vegetarians, or anyone looking to eat more plant-based meals. Plus, it’s a one-pan dish that’s easy to clean up!
Craving more vegan recipes? Check out our other plant-based dishes for healthy, delicious inspiration!