Dinner / Sri Lankan-inspired
Spinach Chickpea Coconut Stew
Chickpeas and spinach cook in a coconut broth with ginger and warming curry spices. Add lime at the end to lift the creamy sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 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.
Heat coconut oil in a saucepan. Cook onion for 7 minutes until soft.
Add garlic, ginger, curry powder and turmeric for 1 minute.
Add chickpeas, coconut milk, salt and 150 ml water. Simmer gently for 12 minutes.
Add spinach and cook for 3 minutes. Finish with lime juice.
0 of 4 steps complete
A little kitchen know-how
- Add spinach at the end so it does not lose all its texture.
Make it yours & keep it well
Use chopped kale instead of spinach and simmer for 7 minutes.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
400 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.
Can I adapt this plant-based recipe?
Use chopped kale instead of spinach and simmer for 7 minutes.
Keep the good food coming.
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