Vegan Chickpea & Spinach Curry – Easy One-Pot Dinner

This vegan chickpea curry is rich, flavorful, and incredibly easy to make. Packed with protein from chickpeas and nutrients from spinach, it’s a perfect plant-based dinner ready in just 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 can (400g) diced tomatoes
• 1 can (400g) coconut milk
• 2 cans (800g) chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• Salt & pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Stir in garlic, ginger, curry powder, and cumin. Cook for 1 minute until fragrant.
3. Add diced tomatoes and coconut milk, stirring to combine.
4. Mix in chickpeas and simmer for 10 minutes.
5. Stir in spinach until wilted, then season with salt and pepper.
6. Garnish with fresh cilantro and serve with rice or naan bread.

Nutrition Facts (per serving)

Why You’ll Love This Recipe

This vegan curry is perfect for busy weeknights – it’s quick, affordable, and requires just one pot. The creamy coconut base pairs beautifully with the spices, making it a hearty and satisfying meal.