Vegan Chickpea Curry with Spinach - Simple & Quick
A creamy vegan chickpea curry with spinach is the perfect soul food for those who like it healthy, spicy, and absolutely uncomplicated. As a home cook with a penchant for fresh flavors, I love this dish because it's not only incredibly quick to make, but also avoids hidden processed products. The combination of protein-rich chickpeas, tender baby spinach, and a perfectly balanced curry spice blend brings true Indian variety directly into your kitchen. The curry tastes wonderfully aromatic and is ideal for a quick lunch or a cozy weeknight dinner. I promise that the scent wafting through your home will enchant you instantly! Preparation is child's play and succeeds for beginners right away, as we only use fresh, crisp ingredients. Treat yourself to this healthy break and enjoy a homemade curry that warms body and soul. Grab your apron and let's conjure up this delightful dish in your own kitchen – meow, it's going to be a feast for the palate!
Ingredients
Preparation
First, finely dice the onion (1) and press or finely mince the garlic clove (1).
Heat the olive oil (1 EL) in a pan and sauté the onion cubes and garlic until translucent and fragrant.
Briefly add the tomato paste (1 EL) and curry powder (2 tsp) to the pan to activate the roasted aromas – be careful not to let it burn!
Deglaze with the creamy coconut milk (200 ml) and stir well to create a smooth, creamy sauce.
Add the chickpeas (250 g) and let the curry simmer gently over medium heat for about 5 minutes.
Finally, fold in the fresh baby spinach (100 g) and let it wilt just until it is barely soft, so it retains its bright green color.
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