Name: 20 Minute Chickpea Spinach Curry
Cook time: 20 min
Ingredients: 1 red onion (diced); 4 garlic cloves (minced); 1 tbsp ginger (minced); 2 tbsp curry powder; 1 tsp cumin; ½ tsp cayenne; ½ tsp salt and pepper; 14 oz can chickpeas (drained); 1 roma tomato (chopped); 1 tbsp tomato paste; 14 oz can coconut milk; 6 cups spinach roughly chopped; sriracha or chili garlic sauce to taste; squeeze of lime; ¼ cup fresh cilantro (chopped); 1 cup basmati rice (cooked accordingly); 1 bunch kale (chopped and massaged with oil and lemon)

I’m excited to share one of my all-time favorite dishes with you – the 20-Minute Chickpea Spinach Curry! Inspired by the traditional Chana Saag found in Nepalese and Indian cuisine, this warm and creamy curry will surely become a staple in your kitchen.

As a devoted lover of vegan and gluten-free recipes, I’m always on the lookout for dishes that tantalize my taste buds while staying kind to the planet. This curry ticks all the boxes, and I can’t wait for you to savor its delightful flavors in the comfort of your own home. Let’s dive right into the recipe and spice up your #meatlessmonday with this irresistible delight!

A Flavorful Journey

From the moment you start sautéing the red onions and breathing in the aroma of minced garlic and ginger, you’ll know that something special is brewing in your kitchen. The combination of curry powder, cumin, and a touch of cayenne will awaken your taste buds and transport you to the vibrant streets of India. The chickpeas, a protein-packed treasure, blend harmoniously with chopped tomatoes and rich coconut milk, creating a creamy and dreamy curry base. As the spinach wilts gracefully into the mix, the colors and flavors will come to life in a symphony of taste and texture. Trust me, it’s a culinary journey you won’t forget!

What You’ll Need

red onion
garlic
ginger
curry powder
cumin
cayenne
salt and pepper
can chickpeas
roma tomato
tomato paste
can coconut milk
spinach
Sriracha
lime
fresh cilantro
basmati rice
kale

The best part? This curry is entirely vegan and gluten-free, making it suitable for various dietary preferences. Customize your dish with a drizzle of Sriracha or chili garlic sauce for an extra kick, or a splash of lime juice to brighten the flavors. It’s a versatile and delightful dish that will leave you feeling fulfilled and content.

My 20-Minute Chickpea Spinach Curry is truly a treasure worth savoring. It’s a dish that combines ease, nutrition, flavor in one bowl. So, why not take a trip to India from the comfort of your kitchen?

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg