Vegan Chickpea and Spinach Curry Recipe

Looking for a nourishing and delicious meal that’s both vegan and vegetarian? This Chickpea and Spinach Curry is a perfect choice! Packed with protein-rich chickpeas and vibrant spinach, it comes together in no time, making it ideal for a quick weeknight dinner. Plus, it’s a fantastic way to incorporate more plant-based meals into your diet.

Serve alongside quinoa and roasted veggie bowls.

This recipe not only satisfies your taste buds but also keeps your prep simple and straightforward. With minimal ingredients and effort, you can create a hearty dish that bursts with flavor and color. Whether you’re feeding family or guests, this curry will impress everyone at the table.

Pair with creamy avocado zucchini noodles for variety.

Easy and Flavorful Chickpea and Spinach Curry

Vegan Chickpea and Spinach Curry Recipe

Recipe by Meal Prep ChefCourse: Vegan u0026amp; Vegetarian PrepCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

250

kcal

This delightful Chickpea and Spinach Curry is a hearty, comforting dish characterized by its rich blend of spices and creamy coconut milk. The combination of tender chickpeas and fresh spinach creates a satisfying texture, making it a perfect meal for both vegetarians and vegans alike.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 3 cups fresh spinach, washed and roughly chopped

  • 1 can (13.5 oz) coconut milk

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 2 tablespoons curry powder

  • 1 teaspoon cumin

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • Cooked rice or quinoa for serving

Directions

  • Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add Spice: Sprinkle in the curry powder and cumin, stirring well to coat the onions. Cook for 1-2 minutes to enhance the flavors.
  • Combine Ingredients: Add the chickpeas and coconut milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
  • Add Spinach: Once simmering, fold in the chopped spinach. Cook for another 5-7 minutes, until the spinach wilts and the curry thickens slightly. Adjust seasoning with salt and pepper to taste.
  • Serve: Remove from heat and serve hot over cooked rice or quinoa. Enjoy your healthy and delicious meal!

Key Prep Tips

  1. Rinse Chickpeas: Rinse canned chickpeas thoroughly to remove excess sodium and improve flavor.
  2. Toast Spices: Toast the curry spices in the oil before adding liquids to enhance their aroma and depth.
  3. Use Fresh Spinach: Add spinach at the end of cooking to retain its vibrant color and nutrients.
  4. Simmer for Flavor: Allow the curry to simmer for at least 15 minutes to let the flavors meld and intensify.

Suggested Variations

  • Creamier Curry: Use coconut cream instead of coconut milk for a richer texture.
  • Extra Veggies: Add diced sweet potatoes, cauliflower, or bell peppers for added nutrition and texture.
  • Spice Adjustments: For more heat, include fresh chilies or cayenne; for milder curry, reduce the chili powder or garam masala.
  • Herbal Boost: Garnish with fresh cilantro or mint for a burst of freshness.

Serving Suggestions

  • Sides: Serve with steamed basmati rice, naan bread, or quinoa for a satisfying meal.
  • Toppings: Garnish with a dollop of vegan yogurt, a squeeze of lime, and a sprinkle of toasted cashews or almonds for added crunch.
  • Beverages: Pair with a refreshing mango lassi (vegan version) or iced green tea.
  • Presentation: Serve in a shallow bowl with rice on one side and curry on the other for a visually appealing dish.
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Meal Prep Chef
Meal Prep Chef

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