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Vegan Chickpea and Spinach Curry
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Vegan Chickpea and Spinach Curry

40 minServes 4Nutri-Score A€
from @feelingtastyy1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chickpeas (cooked, drained and rinsed)Pantry480 g
  • spinach (washed)Produce200 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce20 g
  • tomato passata (or crushed tomatoes)Pantry400 g
  • coconut milk (full fat)Pantry400 ml
  • curry powder (heaped teaspoons)Spices2 pieces
  • ground cumin (teaspoon)Spices1 piece
  • ground coriander (teaspoon)Spices1 piece
  • turmeric (teaspoon)Spices1 piece
  • vegetable oilPantry15 ml
  • salt (to taste)Spices5 g

per serving

Nutrition

386kcal

Carbs
33 g
Proteins
11 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop
  • wooden spoon

step by step

Method

  1. Soften the aromatics

    • Heat the oil in a pan over medium heat.
    • Add the onion and cook until soft and golden.
    • Stir in the garlic and ginger and cook until fragrant.
    Step 1

  2. Toast the spices

    • Add the curry powder, cumin, coriander and turmeric.
    • Stir constantly for a minute to release the aromas.
    Step 2

  3. Build the sauce

    • Pour in the tomato passata and season with salt.
    • Simmer gently until slightly thickened.
    Step 3

  4. Add chickpeas and coconut milk

    • Stir in the chickpeas and coconut milk.
    • Simmer gently, stirring occasionally, until rich and creamy.
    Step 4

  5. Wilt the spinach

    • Add the spinach in handfuls and stir until wilted.
    • Taste and adjust the salt.
    Step 5

  6. Serve

    • Spoon the curry into bowls and serve hot.
    Step 6
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