Easy Chickpea Curry With Spinach
Creamy without the cream, cozy without being heavy, and ready in under 20 minutes. This High-Protein Chickpea Spinach Curry simmers tender chickpeas in a lightly spiced tomato base, then finishes with soya milk and nutritional yeast for silky, dairy-free richness. Budget-friendly, nourishing, and perfect over sourdough, rice or quinoa.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger chopped or grated
- 6-7 cherry tomatoes chopped
- 1 can chickpeas 400g, drained and rinsed, plus 2 tbsp aquafaba reserved
- 80 g baby spinach
- 2 tbsp nutritional yeast
- 140 ml unsweetened soya milk
- 100 ml water
- 2 tbsp fresh coriander leaves chopped
- Spices: 1 tsp ground cumin 1 tsp ground coriander, 1/2 tsp curry powder, 1/2 tsp garam masala (optional), 1/4 tsp cayenne pepper, 1/4 tsp turmeric, salt to taste
Instructions
- Heat olive oil in a pan on medium heat. Add onion and sauté for 3 to 4 minutes until soft.
- Add garlic and ginger. Cook for 1 minute on low heat and stir.
- Add cherry tomatoes. Cook for 4 to 5 minutes until soft. Add salt and all spices plus a splash of water. Stir well.
- Add chickpeas, 2 tbsp aquafaba and 100 ml water. Simmer for 5 minutes until liquid reduces .
- Add 80g baby spinach. Cover for 1 minute to wilt. Then mix gently.
- In a small bowl, whisk nutritional yeast with soya milk until smooth. Pour into the curry. Simmer for 1 minute or until creamy.
- Turn off heat. Add chopped coriander. Serve with toasted sourdough, rice or quinoa.
Notes
Tip: Whisk 2 tbsp nutritional yeast with 140 ml soya milk before adding to the pan. This keeps the sauce smooth and creamy.
Aquafaba: Use 2 tbsp water from the chickpea can. It adds silkiness without cream.
Milk: You can use your choice of milk, but soya milk or coconut milk make it more creamy.
Spice: Mild as written. Add extra cayenne 1/4 tsp at a time if you like heat.
Storage: Keeps 3 to 4 days in the fridge, freezes 2 months.