So Vegan Recipe Video

Spinach & Chickpea Curry

It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.

Servings: 4 people


  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish


  1. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
  2. Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
  3. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
  4. Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
  5. Add the coconut cream and chickpeas and heat through for 3 minutes.
  6. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
  7. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.

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