I love this recipe as it's simple, quick, healthy, and really tasty – which is everything you need in my book! Even though this chickpea curry only has a few Ingredients it’s packed full of flavor and I love adding lots of super healthy spinach! This curry can be eaten on its own as it's really substantial, but is always delicious with flatbreads, or some whole- grain rice or quinoa.

15 Minute Chickpea and Spinach Curry [Vegan]


  • 1 onion, roughly chopped
  • 1 tablespoon coconut oil
  • 2 garlic cloves, sliced
  • 1 knob ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili flakes
  • 4 plum tomatoes, roughly chopped
  • 1 cups water
  • 1 can organic chickpeas
  • 2 cups spinach
  • 1 handfuls fresh coriander
  • Salt and pepper


  1. Add the chopped onions to the frying pan with the oil and cook for approximately four minutes until starting to soften. Add in the garlic, ginger and spices. Cook for a further minute until the spices are fragrant.
  2. Add in the chopped tomatoes and cook for a minute, then add the water.
  3. Add the chickpeas and simmer for eight minutes, adding the spinach, half of the coriander, salt, and pepper at the last minute to wilt down.
  4. Top with a dollop of coconut yogurt, the rest of the coriander, and some chili flakes.

Nutritional Information

Total Calories: 619 | Total Carbs: 68 g | Total Fat: 33 g | Total Protein: 18 g | Total Sodium: 69 g | Total Sugar: 10 g Calculation not including the salt and pepper to taste. Calculation used rinsed chickpeas that have less sodium value than unrinsed. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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