Chickpea, Spinach and Coconut Curry for a warming and nourishing dinner. This is a creamy and delicious curry recipe that is really easy to make.

Chickpea, Spinach and Coconut Curry [Vegan]

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  • 1 can of chickpeas
  • 3/4 ounce mango chutney
  • 2 3/4 ounce spinach
  • 5 1/3 ounces brown basmati rice
  • 1 teaspoon turmeric
  • 1 3/4 ounces solid coconut cream
  • 1 1/2 tablespoon tomato paste
  • 1 teaspoon nigella seeds
  • 4 2/3 ounces cherry tomatoes
  • 1 tablespoon curry powder
  • 2 garlic cloves minced
  • 1 tablespoon grated ginger
  • 1 vegetable stock cube


  1. Cook the rice according to the instructions
  2. Drain and rinse chickpeas and chop the cherry tomatoes in half
  3. Heat a large pan with a drizzle of olive oil over a medium heat
  4. Add to the pan garlic, ginger,  curry powder, turmeric, tomato paste and chickpeas. Cook for one minute.
  5. Dissolve the vegetable stock in 200ml boiled water
  6. Add the cherry tomatoes to the pan and cook for a minute, then add the vegetable stock and cook for another few minutes
  7. Chop the coconut cream and add to the pan with the mango chutney. Turn the heat down to low and stir through
  8. Add the spinach and some salt, and pepper and stir everything together.
  9. Once the spinach has wilted serve the Chickpea, spinach and coconut curry over the brown rice and garnish with nigella seeds.


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