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–+ servings
Delicious coconut chickpea curry served with fluffy basmati rice and freshly made roti on a rustic metal plate. This creamy vegan curry features tender chickpeas, vibrant cherry tomatoes, fresh spinach and aromatic spices in a rich coconut sauce, garnished with a drizzle of coconut cream. A perfect plant-based, Indian-inspired meal for a healthy and satisfying dinner.
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Coconut Chickpea Curry

Smooth satisfying bite of chickpeas stewed in thick creamy garam masala spiced coconut sauce, ready in 30 minutes.
Total Time30 minutes
Servings: 4

Ingredients

  • 1 onion, chopped fine
  • 3 garlic cloves, crushed
  • 1 large knob of ginger, minced
  • 1 tbsp garam masala,
  • 1 tsp turmeric
  • 1 green chilli. chopped fine
  • 100g fresh chopped tomatoes
  • 400g tin or jar of chickpeas, liquid reserved
  • 120ml chickpea liquid
  • 200ml vegetable stock
  • 200ml coconut milk + 4 tbsp for garnish
  • 150g baby spinach or 300g frozen spinach, defrosted
  • Squeeze lime juice
  • 180g rice
  • Optional: flatbreads to serve. Make your own recipe here

Instructions

  • Cook rice to packet instructions.
  • Fry onions in vegetable oil until soft. Add garlic, ginger, garam masala, turmeric and chilli, another splash of oil and a good pinch of salt. Cook gently for a few minutes until fragrant.
  • Add the chopped tomatoes and cook for a couple of minutes then pour in chickpea liquid, vegetable stock, chickpeas and coconut milk. Bring to the boil then turn to simmer for 5 minutes.
  • Remove pot from the heat, empty in spinach leaves and place a lid on top. Let the spinach wilt for 5 minutes inside the steaming pot of curry. After this time remove the lid and stir in a good squeeze of lime juice.
  • Serve curry with rice and choice of nan, popadoms or flatbread. Use extra coconut milk to drizzle over as a garnish.