Speedy Chickpea & Spinach Coconut Curry
A quick, comforting vegan curry made with store cupboard staples and packed with flavour.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion finely chopped
- 2 garlic cloves crushed
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 2 tbsp curry paste red, yellow or korma – whatever you’ve got!
- 1 can 400g chickpeas, drained and rinsed
- 1 can 400ml coconut milk
- 2 big handfuls fresh spinach or a block of frozen spinach
- 1 tsp garam masala optional, for extra warmth
- Salt and pepper to taste
- Fresh coriander and lime wedges to serve
- Cooked rice or naan to serve
Instructions
- Start by heating a little oil in a non-stick sauté pan like this – it makes cooking (and cleaning up) a lot easier. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. You can crush the garlic with a knife or use a garlic press like this if you want to save time and avoid garlic fingers.
- Stir in your curry paste and let it cook out for 1–2 minutes – this helps boost the flavour.
- Add the chickpeas and coconut milk. Stir everything together and bring to a gentle simmer. I always keep a sturdy can opener like this handy – especially when cooking from tins like chickpeas and coconut milk.
- Toss in the spinach and let it wilt into the sauce. If using frozen, give it a few extra minutes to thaw through.
- Add the garam masala (if using) and season with salt and pepper to taste. Let it bubble gently for another 5 minutes to thicken slightly.Tip: I use a set of measuring spoons like these to get the balance just right — especially with curry paste, where a little too much can take over!
- Spoon into bowls, scatter with fresh coriander, and serve with rice and/or warm naan. A squeeze of lime on top really lifts it!