Vegan Chickpea Spinach Curry
Vegan Chickpea Spinach Curry- Indulge in a flavorful and nutritious culinary adventure with our vegan chickpea spinach curry recipe, blending aromatic spices, hearty chickpeas, and vibrant spinach for a satisfying plant-based dish.
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Welcome to a culinary journey that celebrates both flavor and health with this tantalizing vegan chickpea spinach curry recipe. Bursting with aromatic spices, wholesome chickpeas, and vibrant spinach, this dish offers a satisfying and nutritious option for vegans and non-vegans alike.
Whether you’re a seasoned plant-based eater or simply looking to incorporate more meatless meals into your diet, this curry is sure to become a favorite in your recipe repertoire. Join us as we dive into the delightful world of vegan cooking, where every bite is a celebration of nourishment and flavor.
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Vegan Chickpea Spinach Curry
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Ingredients:
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1, 14 oz can full fat coconut milk
(if you like spice, add 1 tbsp red curry paste)
1, 15 oz can fire roasted diced tomatoes
1, 15 oz can chickpeas, drained and rinsed
1 1/2 tbsp soy sauce
4 cups fresh spinach
1/2 cup fresh cilantro, chopped
Directions:
Add the olive oil to a pan and sauté on medium heat the onion, garlic cloves (and if using, the curry paste). Cook until the onions are translucent (4-5 minutes).
Stir in the coconut milk, diced tomatoes, chickpeas and soy sauce. ring to a boil and then reduce to a simmer. Simmer for 8-10 minutes or until the curry thickens.
Add the fresh spinach and chopped cilantro to the curry and stir until wilted. Serve with jasmine rice and enjoy!
Vegan Chickpea Spinach Curry
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 14 oz can of coconut milk, full fat
- (if you like spice, add 1 tbsp red curry paste)
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/2 tbsp soy sauce
- 4 cups fresh spinach
- 1/2 cup fresh cilantro, chopped
Instructions
- Add the olive oil to a pan and sauté on medium heat the onion, garlic cloves (and if using, the curry paste). Cook until the onions are translucent (4-5 minutes).
- Stir in the coconut milk, diced tomatoes, chickpeas and soy sauce. ring to a boil and then reduce to a simmer. Simmer for 8-10 minutes or until the curry thickens.
- Add the fresh spinach and chopped cilantro to the curry and stir until wilted. Serve with jasmine rice and enjoy!
Looking for more vegan soup recipes like this Vegan Chickpea Spinach Curry?
Slow Cooker Vegan Creamy Tortilla Soup
Slow Cooker Vegan Potato and Leek Soup
I love seeing your finished recipes! If you enjoyed making this Vegan Chickpea Spinach Curry or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
