Chickpea & Spinach Curry Recipe (Vegan, Gluten-Free)
- Yield: 2 servings 1x
Description
Chickpea & Spinach Curry recipe is not only vegan and gluten-free but it’s also extremely versatile. You can swap out the curry paste for your favorite spices or substitute other vegetables if you don’t have spinach on hand. Serve with lentil wraps or naan for a meal you will want to make over and over again!
Ingredients
Scale
1 tsp coconut oil
1 tbsp curry paste
1 can chickpeas (drained)
1 can coconut mylk
2 cups organic spinach
Instructions
- Heat the coconut oil in a good heavy-based pan
- Add the curry paste and fry for 1 minute or so (until fragrant) to release the flavours
- Add the drained can of chickpeas
- Coat the chickpeas with the curry paste
- Add the can of coconut mylk and stir until fully combined, reduce the heat and allow to simmer until the sauce has thickened
- Chop the spinach in half and stir into the pot
- When the spinach has wilted the curry is ready
Notes
- This whole dish can be prepared in 15 minutes
- Another option is to soak dried chickpeas overnight then boil but canned versions can save you this time
- Look for a good quality organic curry paste with flavours you like and no added sugars or preservatives
- Alternatively swap curry paste for curry powder, cumin, turmeric & salt
- Other vegetables can be substituted instead of the spinach
