Quick Vegan Chickpea Curry with Coconut Milk and Spinach

Prep 10 min·Cook 15 min·Total 25 min·4 servings·VEGAN·270 kcal

Creamy vegan chickpea and spinach curry in a grey bowl, served with rice and baked naan bread

Ingredients

For the curry

2 Tbsp oil (e.g. coconut oil)
1 onion
2 garlic cloves
1 tsp fresh ginger (grated)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
240 gr (8.5 oz.) chickpeas (canned, drained)
400 gr (14 oz.) chopped tomatoes (canned)
100 ml (3.4 fl oz.) coconut milk
1 tsp sugar
1 squeeze lime juice
100 gr (3.5 oz.) fresh spinach
salt and pepper
fresh coriander (to garnish)

Equipment: Large pan, Wooden spoon

Instructions

1.Chop the onion, peel the garlic and ginger and finely chop or grate them.
2.Heat the oil in a large pan and fry the chopped onion until golden brown.
3.Add the cumin, coriander, garam masala and turmeric and toast briefly until the spices are fragrant.
4.Add the drained chickpeas, chopped tomatoes and coconut milk and stir in the sugar.
5.Simmer over medium heat for about 10 minutes, until the sauce has thickened.
6.Add the fresh spinach and stir until it wilts.
7.Season with salt, pepper and a squeeze of lime juice.
8.Garnish the curry with fresh coriander and serve with basmati rice and/or naan.

Notes

Tip from my kitchen: really toast the spices briefly in the oil before the chickpeas go in – it deepens the flavour enormously. I always add the spinach right at the end so it stays nice and green. If you like more heat, stir in a pinch of chilli or some fresh chilli pepper. Leftover curry tastes almost better the next day, once the spices have had time to mingle.

Nutrition per serving: 270 kcal · 8 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook