Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

20-Minute Chickpea and Spinach Curry [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
1.2K Shares
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This protein-packed chickpea and spinach curry is the perfect meal in a pinch! If you’re a fan of chickpeas alone, you need this dish in your life. This curry will fill you up without weighing you down and — the kicker — you can make it ahead of time and it freezes beautifully. The leftovers are delicious, if not better since the flavors mingle and get to know one another over time. Serve it over fluffy rice, with naan, as a side, or eat it on its own.

20-Minute Chickpea and Spinach Curry [Vegan, Gluten-Free]

Calories

552

Serves

4

Cook Time

20

Ingredients

  • 4 tablespoons coconut oil or olive oil
  • 1 large shallot, minced (approximately 1/2 cup)
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 15-ounce cans of chickpeas, drained and rinsed
  • 15-ounce can of diced tomatoes, drained
  • 2 heaping handfuls of spinach
  • 1/2 cup coconut milk
  • 1-2 tablespoons heaping curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric optional
  • 1/8 teaspoon kosher salt, plus more to taste if needed

Preparation

  1. Heat oil in a skillet over moderate heat.
  2. Add the shallots, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; approximately 2 minutes.
  3. Add the chickpeas and drained tomatoes. Simmer for approximately 5 minutes, stirring occasionally.
  4. Add the spinach and cook until it’s wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
  5. Add the coconut milk, curry paste, curry powder, turmeric, and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take approximately 2-3 minutes of constant stirring and folding.
  6. Allow to simmer for approximately 10 minutes, stirring occasionally.
  7. Remove from heat and serve.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Plant-based recipes for those with a taste for culinary adventure. I’m Dana; a coffee-reliant freelance food writer and blogger with a healthy appetite, a taste for culinary adventure, a thirst for good beers and an endless hunger for food photography. I’m exuberant, unswerving, funny and loving with a sparkling dash of misanthropy.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Eggplant Bacon-Wrapped Asparagus [Vegan]

Eggplant Bacon-Wrapped Asparagus

Jalapeño Mac and Cheese Burger With Shiitake Bacon [Vegan]

Jalapeno Mac and Cheese Burger

Baked Spinach and Bulgur Veggie Balls [Vegan]

Baked Spinach and Bulgur Veggie Balls

Flourless Chocolate Chia Cupcakes [Vegan, Gluten-Free]

Raw Chocolate Chia Cupcakes

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

4 comments on “20-Minute Chickpea and Spinach Curry [Vegan, Gluten-Free]”

Click to add comment
Cara Jane
5 Months Ago

Love this! Frozen spinach works too


Reply
jill johnson
5 Months Ago

please tell me what brand or type of curry paste this requires...thank you!


Reply
Cara Jane
24 Feb 2018

It says red curry paste. You have to look in the international isle and it’s literally right there. Not brand specific either.

Valerie Curtis
1 Years Ago

It was delicious! I tried it with Almond Milk and it was just as good!


Reply
Rebecca
1 Years Ago

This turned out delicious. Highly recommend!


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX