Dinner / Indian-inspired
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soften onion in oil over medium heat for 7 minutes. Add garlic, ginger and curry powder for 1 minute.
Stir in tomatoes and cook for 5 minutes until slightly thickened.
Add chickpeas, coconut milk and salt. Simmer uncovered for 10 minutes.
Fold in spinach for 2 minutes until wilted and finish with lime juice.
0 of 4 steps complete
A little kitchen know-how
- Simmer gently after adding coconut milk to keep the sauce silky.
Make it yours & keep it well
Replace chickpeas with cooked butter beans for a softer texture.
Storage: Refrigerate for 3 days or freeze for 2 months; reheat to a simmer.
Estimated nutrition per serving
430 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months; reheat to a simmer.
Can I adapt this plant-based recipe?
Replace chickpeas with cooked butter beans for a softer texture.
Keep the good food coming.
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