Curries are probably one of my all-time favourite things to cook and eat! This chickpea and spinach curry is my newest curry-invention and I love it – I think I will be making it a lot these upcoming months!
This chickpea and spinach curry could not be easier to make, all you need to do is chop a few onions, grate some garlic and ginger and the rest is pretty much just added to the pot from a tin! Cover and leave to simmer for a wee while and you are good to go! The perfect recipe for a delicious weeknight dinner and great for meal prep!
How do you make this Chickpea and Spinach Curry?
This chickpea and spinach curry couldn´t be easier to make! The ingredients can be prepared in roughly 10 minutes and then all you need to do is add everything to a frying pan bit by bit before leaving it to simmer for 20-30 minutes whilst you go off and do something else! Easy peasy!
Depending on how spicy you want your curry to be, you can either use more or less of the fresh chilli, use a different curry paste or add a milder curry powder! The recipe really is extremely adaptable! This chickpea and spinach curry is completely vegan; however, you could also add some chicken to this recipe for a meat version! Simply dice up two large chicken breasts and add them to the onion and curry paste mix before adding the chopped tomatoes.
You can use either frozen or fresh spinach in this recipe and the frozen spinach can be added straight from the freezer! It´ll take a few minutes longer to defrost in the curry than if you used fresh spinach, but I just use the frozen one as I always have some in the freezer!
What to serve this Chickpea and Spinach Curry with:
Naturally, the best accompaniment to a curry is rice! Fluffy, white basmati rice is probably the best, but healthier alternatives such as brown rice work well, too! Check out this post here to learn How To Cook Rice (Student Cooking Basics).
I am also a great fan of cauliflower rice if I am wanting a slightly lighter evening meal.
The next best thing with to serve with a curry is of course naan bread! If you thought making your own naan bread was difficult – think again! I have a super easy naan bread recipe on my blog that uses only two ingredients: self-raising flour and Greek yoghurt! All you need to do is mix the two together to make a dough, and you can cook them in a hot frying pan whilst you are waiting for the curry and rice to cook! Perfect! And then you can brush them liberally with some melted butter and optional crushed garlic and coriander! Deeeelicious! Check out the recipe for my Two Ingredient Naan Breads here.
More Curry Recipes
I have loads more recipes for different types of curry on my blog, so make sure you go check out some of those, too! Pilafs and Dhals are also an excellent way to combine a thick and creamy sauce packed with spices with rice, so definitely also worth a try! Hope you enjoy!
- Chicken, Sweet Potato and Spinach Curry
- Thai Green Curry with Chicken Thighs
- Curried Cauliflower and Chickpea Pilaf
- Red Lentil Dhal with Crispy Aubergines
- Creamy Chicken and Coconut Curry
Chickpea and Spinach Curry | Vegan Curry Recipe
Recipe
Ingredients:
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced or grated
- thumb-sized piece of ginger, grated
- 1 red chilli, finely sliced
- 3 tbsp tikka masala paste
- 1 tbsp mild curry powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 50ml boiling water
- 400g tin chopped tomatoes
- 400ml tin coconut milk
- 1 tin chickpeas, drained
- 300g spinach, frozen or fresh
- Fresh coriander, roughly chopped, to serve
TO SERVE:
Method:
- Gently heat the olive oil in a large frying pan, then add the onions and sauté over a low-medium heat for 5-10 minutes until they become soft and almost translucent. Add the grated ginger, garlic and chilli to the pan and cook for a further 2-3 minutes.
- Next, you want to add in the curry paste and spices. Give the mix a good stir to make sure everything is coated and cook for 1-2 minutes to cook out the rawness of the spice. Then add in about 50ml of boiling water to create a sauce-like curry base.
- Add in the drained chickpeas, chopped tomatoes and coconut milk and mix until everything is well combined. Bring the curry to a gentle simmer, cover with a lid and cook for about 20-25 minutes until thickened.
- Stir the chunks of frozen spinach into the curry and leave to cook for a further 5-10 minutes until the spinach has defrosted and started to wilt. If you are using fresh spinach, stir it into the curry and leave for about 2-3 minutes to wilt.
- Enjoy the chickpea and spinach curry with rice, some naan bread and scatter over a handful of freshly chopped coriander to serve!
