Chickpea and Spinach Curry Recipe Vegan With a Vengeance

If you’re craving a vibrant, hearty, and utterly delicious vegan meal, look no further than this Chickpea and Spinach Curry Recipe Vegan with a Vengeance. This dish combines the rich earthiness of chickpeas with the fresh, slightly bitter notes of spinach, all enveloped in a fragrant and spicy tomato-based curry sauce.

It’s a perfect recipe for any day of the week, whether you’re cooking for yourself, family, or friends. Plus, it’s loaded with protein, fiber, and essential nutrients, making it as nutritious as it is flavorful.

The best part? It’s completely plant-based and easy to make, even if you’re new to cooking vegan dishes.

This curry packs a punch of spices that will awaken your taste buds and keep you coming back for more. Whether served over fluffy basmati rice or with warm naan bread, this recipe is sure to become a staple in your vegan recipe collection.

Let’s dive into the details and make a curry that’s bold, comforting, and unforgettable.

Why You’ll Love This Recipe

This chickpea and spinach curry stands out for several reasons. First, it’s incredibly easy to prepare, with simple ingredients you likely already have in your pantry.

The chickpeas provide a satisfying, protein-rich base, while the spinach adds a fresh, vibrant touch and a boost of iron and vitamins.

The curry sauce is flavorful but not overpowering, striking the perfect balance between warming spices like cumin, coriander, turmeric, and a hint of chili for a gentle heat. It’s also very versatile — perfect for meal prep, family dinners, or even impressing guests.

Best of all, it’s completely vegan and gluten-free, making it suitable for a wide range of dietary preferences. Once you try this recipe, you’ll see why it deserves a permanent spot in your recipe rotation.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 cup coconut milk (full-fat for creaminess)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1/2 lemon

Equipment

• Large deep skillet or saucepan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until softened and translucent.
2. Add the garlic and ginger to the onions. Cook for another 1-2 minutes, stirring frequently, until fragrant.
3. Stir in the spices: cumin, coriander, turmeric, garam masala, and chili powder. Mix well and cook for 1 minute to toast the spices and release their flavors.
4. Pour in the diced tomatoes along with their juices. Stir to combine and let the mixture simmer for 8-10 minutes, allowing the tomatoes to break down and thicken the sauce slightly.
5. Add the chickpeas to the sauce. Stir well and cook for 5 minutes to let the chickpeas absorb the spices.
6. Pour in the coconut milk, mix thoroughly, and bring the curry back to a gentle simmer. Cook uncovered for another 5 minutes, stirring occasionally.
7. Add the chopped spinach to the curry. Stir until the spinach wilts and is fully incorporated, about 2-3 minutes.
8. Season with salt and pepper to taste. Squeeze in the lemon juice and give the curry a final stir.
9. Remove from heat and garnish with fresh cilantro before serving.

Tips & Variations

“Using fresh spices makes a world of difference in flavor and aroma.”

For the best taste, try to use fresh-ground spices if possible. You can also swap out the spinach for kale or Swiss chard for a different texture and flavor.

If you prefer a thicker curry, reduce the amount of coconut milk or simmer longer uncovered. For a creamier version, add a spoonful of cashew cream or almond butter.

Want to increase the heat? Add finely chopped green chilies or a dash of cayenne pepper along with the other spices.

To make this recipe even more filling, add diced potatoes or sweet potatoes in step 4 and cook until tender.

Nutrition Facts

Serving Suggestions

This curry shines when served over steamed basmati rice or quinoa for a gluten-free option. For a heartier meal, pair it with warm vegan naan or pita bread for scooping.

It also pairs beautifully with a simple cucumber raita or vegan yogurt to cool the spices. A side of mango chutney or pickled vegetables adds a sweet and tangy contrast.

If you want to explore other vegan delights, you might enjoy Thelma Sanders Squash Recipe for a flavorful vegetable side or a refreshing Pickled Cherry Pepper Recipe to add some zing to your meals.

Conclusion

This Chickpea and Spinach Curry Recipe Vegan with a Vengeance is a fantastic way to enjoy a wholesome, flavorful meal that’s entirely plant-based. Its balance of hearty chickpeas, fresh spinach, and aromatic spices creates a comforting and nutritious dish that’s perfect for busy weeknights or meal prepping for the week ahead.

By using simple ingredients and straightforward steps, you can whip up a delicious curry that not only satisfies your taste buds but also nourishes your body. Don’t hesitate to customize it with your favorite veggies or spice levels to make it truly your own.

And if you’re hungry for more recipes to complement this dish, check out the Peda Recipe Ricotta Cheese for a sweet ending or the Bariatric Meatloaf Recipe for a hearty protein option on non-vegan days.

Give this curry a try, and you’ll see why it’s vegan with a vengeance — bold, unapologetically flavorful, and incredibly satisfying!

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