Chickpea and Spinach Curry
Hearty chickpea and spinach curry simmered in a spiced coconut tomato sauce, with bursts of halved cherry tomatoes in every bite. Fast to whip up from pantry staples—gorgeous with rice or quinoa.
- vegan
- curry
- weeknight
- one-pot
Ingredients
Instructions
Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 3-5 minutes or until soft but not browned.
Add the garlic and tomato paste, stirring well, then add the cherry tomatoes.
Stir in the ginger along with the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, tomato paste, and sea salt. Cook for 2 minutes.
Add the chickpeas and mix to coat. Pour in the coconut milk and vegetable stock, bringing the mixture to a boil.
Reduce the heat to low and cook uncovered for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and let it wilt gently.
Remove from heat and serve with chilli flakes or green chillies and cooked rice or quinoa.
Notes
- You can use a 400g (14 oz) can of chopped tomatoes instead of cherry tomatoes for a similar result.
- The curry freezes well; cool before freezing for up to 3 months.
- To thicken the sauce quickly, cook for 15 minutes, then stir in a slurry of 2 tbsp water and 1 tbsp cornstarch.
- Use canned chickpeas and canned tomatoes for less prep time.
- Serve with rice or quinoa to stretch yields from 4 to 6 bowls.
- Chef's note: Sauce thickens further as it cools; cook uncovered for desired consistency.