Fuss-Free Chickpea & Spinach Curry
This easy chickpea and spinach curry is the perfect fuss-free, plant-based dinner. Packed with iron, protein, and anti-inflammatory spices, it's designed for maximum nutrition with minimum effort. Using canned chickpeas and frozen spinach makes fast prep and affordability. Serve over steamed rice with a dollop of yoghurt. A strong pantry staple meal that's high-fibre, budget-friendly, and deliciously simple.
Ingredients 15
2 tbsp oil, olive or avocado recommended
1 onion, medium, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp curry spice mix, store-bought or homemade
1 tsp ground turmeric
1 tsp ground cumin
1 can chickpeas, drained, rinsed
400 g diced tomatoes, canned or fresh
1 cup coconut milk, carton or canned
200 g frozen spinach
salt and pepper, to taste
For Serving
4 servings steamed basmati or brown rice
plant-based yoghurt, for dolloping (about 1 tablespoon per serve)
coriander, chopped, for garnish
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Method 8
Heat in a large pan over medium heat. Add chopped and sauté for 3–4 minutes until softened.
Add and ; cook for another minute, stirring often.
Sprinkle in the , , and ; cook for 1 minute until fragrant.
Add the drained , , and . Stir well to combine.
Increase heat and bring to a gentle simmer, then reduce heat to low. Cover and cook for 10 minutes.
Add the directly to the pan. Stir, cover, and cook another 10 minutes, until spinach is thawed and well mixed.
Season with salt and pepper, to taste. Simmer uncovered for 5 minutes to thicken.
Serve curry with , plant-based yoghurt, and chopped coriander.
Helpful tips
For extra flavour and anti-inflammatory boost, try adding a pinch of black pepper or a squeeze of lemon just before serving.
Leftovers taste even better the next day and can be wrapped up in flatbreads or served as a grain bowl.
If you have fresh spinach, wash it well, and then wash it again! Finely chop and add to the curry.
