chickpea and spinach curry

Chickpea and Spinach Coconut Curry

Vegan Vegetable CurryIngredients:

  • 2 tablespoon of coconut butter
  • 1 tablespoon of grated ginger root
  • 1 clove of garlic finely chopped
  • 1 medium onion chopped
  • 3 tablespoons of water
  • 2 carrots, chopped
  • 1 cup of chopped spinach
  • 1 red pepper, thinly sliced
  • 1 cup of cooked chickpeas, -if using tinned chickpeas, drain and rinse before adding.
  • 1 tablespoon of Turmeric powder
  • 1 tablespoon of mixed spices: cumin, Fenugreek and cardamom
  • 1 cup of coconut milk

(Use any vegetables you have, such as cauliflower, courgettes, green beans, potatoes, eggplant,  parsnips, broccoli, mushrooms, etc.)


  1. Heat the oil in a large skillet or pot on medium heat.
  2. Add ginger, garlic and onions and saut̩ for 5 Р10 minutes.
  3. Add carrots and water, cover and simmer for 10 minutes.
  4. Add chickpeas, peppers and spices and stir in the coconut milk.
  5. Cover and leave on low heat for 10 minutes.
  6. Stir well and add the spinach, cover and simmer for 5 minutes.
  7. Stir well to mix in the spinach.
  8. Remove from heat and serve with brown rice, millet or quinoa.
  9. Serve with freshly-ground pepper or cayenne to add heat.