Vegan creamy coconut and chickpea curry

Vegan creamy coconut and chickpea curry with spinach, coconut milk, turmeric and curry powder – mild, filling and easy to cook for every day in just a few steps.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 48 g

Ingredients

• 1 tin of chickpeas (about 240g)
• 150g leaf spinach
• 1 clove of garlic
• 1 onion
• 200ml coconut milk (creamy)
• ½ tsp turmeric
• 1 tsp yellow curry powder

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Rinse and drain the chickpeas. Wash the spinach, finely dice the onion and chop the garlic.
2. Gently heat olive oil in a frying pan or wide pan. Cook the onion until translucent and add the garlic briefly.
3. Stir in the turmeric and curry powder and toast briefly. Add the chickpeas and mix everything well.
4. Pour in the coconut milk and let the curry simmer gently so the flavours come together. Fold in the spinach at the end until it wilts.
5. Season to taste with salt and a little pepper if you like. If the texture is too thick for you, stir in a little water.
6. Serve hot, ideally straight away.

Good to know

A curry like this is just right when you want something warm, gently spiced and simple. It's on the table quickly and still tastes like much more effort.

Swaps

Leaf spinach → kale (more fibre and vitamin K). Chickpeas → white beans (similar fibre content, often a little milder). Coconut milk → cashew butter plus water (more unsaturated fats, a little more protein). Ghee → olive oil (more monounsaturated fats).

Allergens

The curry is vegan if you use olive oil instead of ghee. Coconut may matter for some people, the mild spicing usually suits children, and during pregnancy the dish is fine with well-washed spinach and hygienic preparation.

Dairy-free recipes