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Spinach and chickpea curry recipe (Nassima Rothacker/PA)
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Nutrition Facts
Spinach and chickpea curry
Amount Per Serving
Calories 509 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 25g156%
Cholesterol 1mg0%
Sodium 643mg28%
Potassium 1258mg36%
Carbohydrates 46g15%
Fiber 15g63%
Sugar 8g9%
Protein 17g34%
Vitamin A 6423IU128%
Vitamin C 54mg65%
Calcium 211mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Spinach and chickpea curry

A super easy curry
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4
Calories: 509kcal
Author: Ella Mills

Equipment

  • Large saucepans
  • Hand blender

Ingredients

  • 1 tbsp coconut oil
  • 1 onion finely chopped
  • 4 garlic cloves finely chopped
  • 2 celery stalks finely chopped
  • 250 g spinach
  • 400 g tinned coconut milk
  • 2.5 cm piece of ginger peeled and finely chopped
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tbsp medium curry powder
  • 1 tbsp ground cumin
  • 24 cherry tomatoes
  • 2 400g tins of chickpeas drained and rinsed
  • 1/2 lemon
  • 2 tbsp plain yoghurt (we use a pure coconut yoghurt)
  • Pinch of chilli flakes (optional)
  • Salt and pepper

Method

  • Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, and let them cook on a medium heat for five to 10 minutes, until the celery and onion have softened
  • In a separate pan, wilt 100g of spinach with a splash of boiling water. Once wilted, add half the coconut milk and use a hand blender to blitz the spinach, so that it’s smooth
  • Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin. Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper.
  • Turn the heat up so that it starts bubbling, then turn down to a simmer. Simmer for 15–20 minutes, adding the rest of the spinach for the final few minutes. Once the spinach has wilted, add a squeeze of lemon and the yoghurt plus a sprinkling of chilli flakes, if you’re using them, and serve.

Nutrition

Calories: 509kcal | Carbohydrates: 46g | Protein: 17g | Fat: 33g | Saturated Fat: 25g | Cholesterol: 1mg | Sodium: 643mg | Potassium: 1258mg | Fiber: 15g | Sugar: 8g | Vitamin A: 6423IU | Vitamin C: 54mg | Calcium: 211mg | Iron: 8mg