Spinach and chickpea curry

Spinach and chickpea curry

Vegan Goodness
Jessica Prescott

A rich Indian curry for when you are in need of a green fix.


Quantity Ingredient
400g basmati rice
or Masala mash
500g baby spinach
2.5cm piece of fresh ginger
5 garlic cloves, peeled and crushed
1 large tablespoon coconut oil
1 medium white onion, peeled and finely chopped
2 teaspoons cumin seeds
4 small tomatoes, chopped
1 teaspoon ground turmeric
2 teaspoons garam masala
1/4 teaspoon hing
1 teaspoon sea salt
2 tins cooked chickpeas
or 500g cooked chickpeas
1-2 tablespoons coconut milk, plus extra to serve
hanful cashews, to garnish
handful coriander, finely chopped, to garnish


  1. Cook the rice according to your preferred cooking method or prepare the Masala Mash as per the recipe.
  2. Bring a large saucepan of water to the boil. Place the spinach in the water and cook for 3 minutes. Drain and then purée with the ginger and half of the crushed garlic. Some people recommend placing the spinach in an ice bath after blanching, so that it retains its colour. You can do this if you like, but it is not necessary.
  3. Dry the saucepan in which you blanched the spinach, and place it back on a medium heat. Melt the coconut oil in the pan and add the finely chopped onions and cumin seeds. Stir for a couple of minutes and then add the remaining garlic and tomatoes.
  4. Cook until the tomatoes are soft and then add the turmeric, garam masala, hing and salt. Stir for a minute and then add the spinach purée and about 400 ml of water. Gently stir a little more and then add the chickpeas and coconut milk. Place the lid on the pan and allow to simmer for 20 minutes or for up to 2 hours if you are making it in advance.
  5. Serve with the basmati rice or Masala Mash and garnish with cashews, coriander and an extra splash of coconut milk.
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