Peel and finely dice the onion. Peel and chop the garlic, rinse the chickpeas and wash the leaf spinach thoroughly.
Gently heat the olive oil in a frying pan or wide saucepan. Cook the onion until soft and translucent, then briefly toast the garlic, curry powder and turmeric with it.
Add the chopped tomatoes, chickpeas and coconut milk. Stir everything well and simmer gently for a few minutes until the sauce thickens a little.
Fold in the leaf spinach and let it wilt. Season to taste with salt and pepper and leave the curry to stand briefly.
If you like a rounder texture, lightly crush a few chickpeas in the pan. This makes the curry a little creamier without any extra ingredients.
Serve hot, finished with a little extra pepper or a small splash of olive oil if you like.
Good to know
A curry like this is just right when it should be simple and still really good. Everything goes into one pan, turns creamy and ends up pleasantly spicy.
Swaps
Chickpeas → white beans (similar fibre content and mild in flavour); leaf spinach → kale (more vitamin K and a little stronger); coconut milk → cashew butter with water (a little more plant protein; contains tree nuts)
Allergens
The recipe is vegan and naturally gluten-free; coconut can matter if you have an individual intolerance. Season mildly for children; in pregnancy it's generally fine with well-washed spinach and thoroughly heated ingredients.
