Quick Vegan Chickpea & Spinach Curry

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Everyone is always on the lookout for a quick and flavorful dinner. Sure, there is something beautiful about spending hours and hours in the kitchen to create one magical dish. Unfortunately, time isn’t always on your side, especially if you have a family to feed. Nobody wants to start cooking at six only to eat close to ten-o’clock! That’s why we love this quick vegan chickpea and spinach curry.

Curry is a pretty loose term because colonizers used it to simplify what they saw in foreign countries. Today, people associate the word “curry” with a dish that has a spiced sauce and meat or vegetables. You typically eat it with flatbread like naan, or you accompany it with rice. Classic curry dishes that may ring a bell are tikka masala, masoor dal, vindaloo, butter chicken curry, etc. For this curry, you don’t need an entire spice cabinet, nor do you need a long list of meat and veggies.

This is a tomato-based curry, using canned crushed tomatoes to establish a luxurious creaminess and slightly acidic flavor. You tame the acidity of the tomatoes with the coconut milk, which you can always add more of if you need it. Because this curry contains green peas, chickpeas, and spinach, you don’t have to worry about being hungry after a bowl. It has incredible depth of flavor that we know you are going to love. In the picture, you’ll notice that rice is in the bowl, and you can either enjoy the curry with or without rice. Please make the rice according to the right measurements.

Quick Vegan Chickpea & Spinach Curry
  • Prep Time:10m
  • Cook Time:15m
  • Total Time:25m


  • White or brown basmati rice, to serve (optional)
  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 garlic clove, minced
  • 1 tsp. grated ginger
  • 6 c baby spinach
  • 1 (28-ounce) can crushed tomatoes (low sodium)
  • 1 tbsp. curry powder
  • 1 tsp. cumin
  • 3/4 tsp. sea salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 c frozen peas
  • 3/4 c full fat coconut milk


  1. Cook the rice first if you are pairing the curry with rice.
  2. In a large pot, heat the oil over medium heat and then add the onion and bell peppers and cook for about five minutes, stirring occasionally.
  3. Add in the garlic, ginger, and spinach and sauté for an additional two minutes, or until spinach is fully wilted.
  4. Pour in the crushed tomatoes, curry powder, cumin, sea salt, chickpeas, peas, and coconut milk. Stir to combine and then bring the mixture to a boil.
  5. Reduce the heat to a low simmer and cook for about 10 minutes uncovered. Remove from heat and serve with rice.


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