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chickpea spinach curry

Chickpea Spinach Curry

Print Recipe
A basic vegan curry recipe that will teach you how to make curry sauce from scratch.
Course Main Course
Cuisine Indian
Keyword batch cooking, chickpea recipe, easy vegan meal prep, vegan basics, vegan curry, vegan curry sauce, vegan essentials
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 305.7
Author carleigh

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp paprika
  • ¾ tsp salt
  • 1 can crushed tomatoes 15 oz
  • 1 can coconut milk 13.5 oz
  • 1 can chickpeas drained and rinsed
  • 1 tbsp almond butter optional
  • 1 handful spinach

Garnish and serving suggestion

  • Fresh cilantro
  • Naan

Instructions

  • In a pan over medium heat, add the onion and olive oil. Stir until fragrant, approximately 3 minutes. 
  • Next, add the garlic, curry powder, cumin, turmeric, paprika and salt. Stir until fragrant, approximately 5 minutes. 
  • Add the crushed tomatoes, coconut milk, chickpeas and almond butter. Bring to a simmer, then lower the heat, and cook on low for 6 to 8 minutes, until everything is combined and warm. 
  • Stir in the spinach until it is wilted. Serve with fresh cilantro and naan bread as desired. 

Nutrition

Calories: 305.7kcal | Carbohydrates: 16.7g | Protein: 5.6g | Fat: 27g | Saturated Fat: 18.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5g | Sodium: 594.4mg | Potassium: 695.8mg | Fiber: 4.2g | Sugar: 6.1g | Vitamin A: 980.3IU | Vitamin C: 16.5mg | Calcium: 103.8mg | Iron: 6.3mg