Indulge in the rich and delicious flavors of this Chickpea and Spinach Curry. Packed with nutritious spinach and sweet peas, simmered in a creamy coconut sauce, this dish is ready in just 30 minutes using only one pot!

OVERVIEW

  • Prep Time : 5 – 10  minutes
  • Cook Time :  20 – 25 minutes
  • Total Minutes : 25 – 35 minutes
  • Servings: 5  6  Servings 
  • CALORIES: Approximately 205 to 210 KCAL

INGREDIENTS

  • 2 tablespoons + 1/2 cup low-sodium vegetable broth, divided
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 teaspoon minced fresh ginger – or 1/4 teaspoon ground ginger
  • 1 15-ounce can light coconut milk
  • 10 ounces frozen spinach – defrosted and excess moisture removed
  • 1 tablespoon curry powder
  • 1/2 teaspoon garam masala
  • 1 15-ounce can full-fat coconut milk* – *refrigerate overnight- don’t use liquid, only cream
  • 1 15-ounce chickpeas (garbanzo beans) – drained (no need to rinse)
  • 1 cup frozen sweet peas (not canned) – no need to defrost/thaw
  • 1 teaspoon coconut sugar – or maple syrup
  • 1/2 teaspoon ground sea salt

  • dash cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 tablespoon fresh lime juice
  • 3 tablespoons nutritional yeast

DIRECTIONS

  1. In a medium saucepan, heat 2 tablespoons of vegetable broth over medium heat.
  2. Add minced garlic and onions and cook until the onions are soft and translucent, about 5-6 minutes.
  3. Stir in ginger and cook for another minute.
  4. Pour in the remaining 1/2 cup of vegetable broth, a can of light coconut milk, spinach, curry powder, and garam masala. Stir and bring to a boil over medium heat, then reduce heat and simmer uncovered for 10-12 minutes, stirring occasionally.
  5. Stir in thick coconut cream from a can of full-fat coconut milk, chickpeas, turmeric, cayenne pepper (if using), frozen sweet peas, coconut sugar/maple syrup, and salt. Simmer for about 5 minutes, stirring occasionally.
  6. Remove from heat and add lime juice (optional). Serve over basmati white rice and/or naan bread. Store leftovers in an airtight container in the fridge for 3-4 days.

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