This creamy, protein-packed chickpea and spinach curry is the perfect Meatless Monday dinner. Rich, mildly spiced, and ready in just 30 minutes, it’s an easy, satisfying meal that doesn’t skimp on flavour. Serve it with fluffy basmati rice or warm naan for the ultimate comfort food.
Ingredients (Serves 4)
🛒 1 tbsp coconut oil
🛒 1 onion, finely chopped
🛒 3 cloves garlic, minced
🛒 1-inch piece ginger, grated
🛒 1 red chilli, finely chopped (optional)
🛒 1 tsp cumin
🛒 1 tsp ground coriander
🛒 1/2 tsp turmeric
🛒 1 tsp garam masala
🛒 1 can (400g) chopped tomatoes
🛒 1 can (400g) chickpeas, drained & rinsed
🛒 1 can (400ml) coconut milk
🛒 100g fresh spinach
🛒 Juice of 1/2 a lemon
🛒 Salt & pepper to taste
🛒 Fresh coriander, for garnish
How to Make It:
1️⃣ Sauté the aromatics – Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and red chilli (if using), cooking for another minute.
2️⃣ Add the spices – Sprinkle in the cumin, coriander, turmeric, and garam masala, stirring for 30 seconds until fragrant.
3️⃣ Simmer the sauce – Pour in the chopped tomatoes and stir well. Let simmer for 5 minutes until slightly thickened.
4️⃣ Add chickpeas & coconut milk – Stir in the chickpeas and coconut milk, then simmer for 10 minutes to let the flavours meld.
5️⃣ Final touches – Add the spinach, stirring until wilted. Squeeze in the lemon juice, season with salt and pepper, and give it a final stir.
6️⃣ Serve & enjoy – Garnish with fresh coriander and serve with rice or naan.
Why You’ll Love This Curry
✔ Creamy, comforting, and full of flavour – Coconut milk gives it a rich, satisfying texture.
✔ High in plant-based protein – Chickpeas make this a hearty, filling dish.
✔ Quick & easy – On the table in just 30 minutes!