We use fresh tomatoes to create a light and fragrant curry, which we pack out with chickpeas and spinach for extra nutrients. Delicious!
We use the coconut cream from the top of a tin of coconut milk. Make sure you buy a tin of full-fat coconut milk otherwise you won’t be able to scoop out the cream. You can also try refrigerating the tin to help separate the coconut cream from the water.
If you prefer a milder curry, simply ignore the chilli powder.
This is a great meal prep recipe – simply refrigerate the curry for up to 3 days or store it in the freezer for 1-2 months.
Spinach + Chickpea Curry
Serves:2 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1/2 onion, peeled + chopped
2 garlic cloves, peeled + halved
1/2 thumb of fresh ginger, peeled + chopped
4 large tomatoes, quartered
coconut oil
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp garam masala
1/2 tsp turmeric
1 tsp ground cumin
1/2 tsp hot chilli powder
2 portions of basmati rice
400g (14.1oz) tin of chickpeas, drained + rinsed
1/4 cup coconut cream, see notes
salt
1/4 lemon, juice only
100g (3.5oz) baby spinach
optional servings: sliced red onion, sliced cucumber + chopped coriander
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 2 minutes.
Add the onion and tomato sauce and simmer on a low heat for 20 minutes. If the sauce still tastes a little bitter, add a splash of water and cook for a further 5 minutes.
Meanwhile cook the rice as per packet instructions.
Add the coconut cream and chickpeas and cook for 5 minutes.
Season with a pinch of salt, then add the lemon juice and spinach. Cook through until the spinach has wilted and add a splash of water if the curry is too thick.
Serve with rice, a few slices of cucumber and red onion, and sprinkle over some fresh coriander.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Hi Sol, you can try using soya cream instead, though coconut cream is usually quite a thick consistency so you might want to use less soya cream in the recipe. Hope that helps! Roxy (So Vegan)
I made this and it didn’t turn out quite as expected :/ A little too sour from the tomatoes… I’m thinking maybe the large tomatoes here in Malaysia are bigger than the ones you used. Will def try again another time xx
Haha your comment made me laugh. I used to work with an Indian woman and she always said “there is NO such thing as curry powder” 🙂 the tomatoes and spices at the beginning turn this dish into a curry.
Really delicious. I doubled the recipe to make enough for freezing but I feel like I could just carry on eating and eating! All that’s missing is a tiny plastic bag with some sliced up onions in it!
Hi! Mine came out pretty watery and as a result, not as flavorful as expecting. I’m sure this was an error on my end but just wondering where I could have gone wrong? I’d love to try again! 🙂
Used up my reserves on this
Tinned
Tomato
Spinach
Chickpeas
Powered coconut powder in water
Forgot to fry the spices .. which is the ultimate in Indian cuisine…
Didn’t whizz in the FP as tinned food is very soft
The whole thing is simmering in my Dutch pot
So we will see
41 Comments
Hi! Can the coconut cream be replaced with something else? Thanks!
Hi Sol, you can try using soya cream instead, though coconut cream is usually quite a thick consistency so you might want to use less soya cream in the recipe. Hope that helps! Roxy (So Vegan)
Mmm, this curry was SO nice! It’s going to be a regular favourite from now on.
Amazing! So glad you enjoyed the recipe. Best, Roxy
I made this and it was SO nice, it’s going to be a regular favourite in my house from now on. Yum!
Thanks Ruth! Roxy (So Vegan)
Delish!
Thank you! Roxy (So Vegan)
I made this and it didn’t turn out quite as expected :/ A little too sour from the tomatoes… I’m thinking maybe the large tomatoes here in Malaysia are bigger than the ones you used. Will def try again another time xx
Ah, yes some tomato varieties can be very sour. Try to find a variety which is more acidic and sweet. Hope that helps! Thanks, Roxy (So Vegan)
You can also add little bit of sugar before chickpeas. I did it and it worked very well.
Really tasty! Would definitely make this again, thanks for the recipe.
Thanks Sarah!
No actual curry was used? I just realized it’s not in the recipe.
Haha your comment made me laugh. I used to work with an Indian woman and she always said “there is NO such thing as curry powder” 🙂 the tomatoes and spices at the beginning turn this dish into a curry.
here’s a great YT video that shows how easy it is to make your own curry powder!
https://www.youtube.com/watch?v=TUFhotdvjaI
Love it this recipe, I’ve bought a load of cheap toms and am batch cooking the sauce to freeze. Hope it works
Amazing! Let us know it went. All the best, Roxy
Just wondering if this can be reheated if you made earlier in the day for evening meal? Thank you.
HI Dan, yup this can be reheated from frozen or from the fridge. Thanks, Roxy
[…] we use them to make falafel burgers, curries, goodness bowls…and we even use the juices from the tin to make vegan […]
Really delicious. I doubled the recipe to make enough for freezing but I feel like I could just carry on eating and eating! All that’s missing is a tiny plastic bag with some sliced up onions in it!
Thanks David!
Can I use frozen spinach?
Hi! Mine came out pretty watery and as a result, not as flavorful as expecting. I’m sure this was an error on my end but just wondering where I could have gone wrong? I’d love to try again! 🙂
[…] video guiding you step-by-step through the culinary process for creating this flavoursome feast! Or click here to read the full set of […]
Wow, really delicious again.
Thanks for this great recipe.
I come from Italy, and I am trying your recipes. This is my favourite so far. I cook double ration and refrigerate it, always ready for dinners.
Can I use frozen spinach?
I really enjoyed this – it was supper yummy and mooreish and I have enough for tomorrow, as I had then I added baby corn to it too
Used up my reserves on this
Tinned
Tomato
Spinach
Chickpeas
Powered coconut powder in water
Forgot to fry the spices .. which is the ultimate in Indian cuisine…
Didn’t whizz in the FP as tinned food is very soft
The whole thing is simmering in my Dutch pot
So we will see
hi! Is the amount of chickpeas the filling quantity of the can or the actual weight of the peas? thank you!
Hey Iris. Good question! This is the weight of the can/tin. We’ll update the recipe so this is more clear. Thanks 🙂
Loved your recipe’s instructions on the spinach chickpea curry recipe. Thanks for such amazing words.
The link for the recipe is not here…..is there a problem?
Hey sorry we had to update our website and the plugin temporarily disappeared. It should be back now thanks!
I’m confused. When do you add the spinach? Can’t find it in the instructions.
Sorry, got it now 🙂
I’ve got everything on-hand except fresh tomatoes…can I use canned diced tomatoes, if so, how much? Thank you!
Hi, it looks so good only one question. how much dry chickpeas I need if I want to use dry ones?
[…] SEE RECIPE […]