Vegan Spinach and Chickpea Curry

    A tasty, filling curry. Not too hot. Certified to hit the spot. Nom, nom, nom #nom.


    Tyne and Wear, England, UK
    1 person made this


    • 400g basmati rice (or one packet of microwaveable rice)
    • 500g baby spinach (more if you dare)
    • 1 piece of finely chopped fresh ginger (no skin)
    • 5 crushed garlic cloves
    • 1 medium white onion, finely chopped
    • 2 teaspoons of ground cumin seeds
    • 1 teaspoon of ground tumeric
    • 2 teaspoons of garam masala
    • 400 - 500g of chickpeas
    • A pinch of asafoetida
    • Coriander to taste
    • Salt to taste


    1. Cook the rice to your preferred taste. Or wait until the curry is cooked and then microwave the rice.
    2. Boil a large saucepan of water. Pop in the spinach and cook for a few minutes. It'll wither down to practically nothing. Drain in a colander, then put it back into the pan. Then add the ginger and half of the garlic. Mush it all together.
    3. Melt the coconut oil in a pan. Then add the chopped up onions, turmeric and cumin seeds. Stir for a few minutes, then add whatever is left of the garlic.
    4. Add a pinch of asafoetida, salt and garam masala. Then plop in the spinach. Stir, then add the chickpeas.
    5. Put a lid on the pan and simmer for about 25 minutes.
    6. Enjoy!


    Pick a naan bread to make this extra delicious.

    See it on my blog

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