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Healthy Chickpea Spinach Curry

Chickpea Spinach Curry

Naturopath Lauren Glucina
CA delicious plant-powered winter Chickpea Spinach Curry packed with warming spices and fresh greens, finished with creamy coconut.
Serves two.
4.39 from 18 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main
Cuisine Vegetarian
Servings 2
Calories 575 kcal


  • 1 tablespoon coconut oil
  • 2 Spanish peppers alternative: red capsicum/peppers
  • 1 shallot
  • 2 inches red chilli fresh
  • 4 cloves garlic
  • 1 inch ginger fresh
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 tablespoons tomato paste
  • ½ cup vegetable stock
  • 400 g cooked chickpeas 1 can
  • ½ cup coconut cream
  • 4-5 cups spinach fresh
  • Salt and pepper to taste


  • Prep: wash and thoroughly dry the Spanish peppers, de-seed and slice thinly. Finely dice the shallot, slice chilli, peel and mince garlic, peel and grate ginger.
  • Heat coconut oil in a large skillet, low-medium heat. Add shallot and Spanish peppers and cook till softened. Add chilli, garlic and ginger, and cook another few minutes. Add cumin seeds, coriander and turmeric powder, cook till fragrant (up to five minutes).
  • Add tomato paste, stock and chickpeas. Cook till chickpeas have heated through. Add coconut cream, stir to combine.
  • Ensure spinach is washed and spun dry, then add handfuls at a time, cooking till the leaves have just wilted. You might like to place a lid over the skillet to help it along.
  • Add salt and pepper to season and serve on a bed of rice.


Calories: 575kcal
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