Chickpea Curry Recipe
My gluten free and vegan Chickpea Curry with Spinach is a cheap dinner idea and great for meals on a budget. Perfect for serving up as part of an Indian-inspired feast.
Servings: 4 people
Ingredients
- 800 g tinned chickpeas in water (2 x 400g/14oz tins - do NOT drain)
- 1 large onion (peeled and finely chopped)
- 4 cloves garlic (peeled and crushed)
- 1 1- inch piece of fresh ginger (peeled and grated)
- 400 g tinned, chopped tomatoes
- 1 tbsp tomato puree
- 200 ml full-fat coconut milk
- 2 handfuls fresh spinach (see notes if using frozen spinach)
- 1 tbsp coconut oil
- 1 tbsp mango chutney
For the spice mix:
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
Instructions
- Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
- Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
- Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined.
- Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve straight away.
Notes
- Serving Suggestions: Serve hot with rice, poppadoms and gluten free naan breads. This also makes a great side dish to recipes like my Coconut Chicken Curry.
- Storage: Any leftover curry can be kept in the fridge for up to 3 days, or frozen for up to 6 months. Reheat thoroughly before eating.
- Using Frozen Spinach? Defrost in the microwave then squeeze as much water as possible out of the leaves before adding to the curry.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chickpea Curry recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 4people | Calories: 517kcal | Carbohydrates: 70g | Protein: 21g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Sodium: 643mg | Fiber: 18g | Sugar: 16g
