How long does 15 minute chickpea and spinach curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can 15 minute chickpea and spinach curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make 15 minute chickpea and spinach curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is 15 minute chickpea and spinach curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does 15 minute chickpea and spinach curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

20.6K Views 11 years ago

15 Minute Chickpea and Spinach Curry
[Vegan]

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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15 Minute Chickpea and Spinach Curry [Vegan]

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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... Read More

Ingredients You Need for 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

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How to Prepare 15 Minute Chickpea and Spinach Curry [Vegan]

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.
Add in the chopped tomatoes and cook for a minute, then add the water.
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.
Top with a dollop of coconut yogurt, the rest of the coriander, and some chili flakes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.