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15 minute chickpea and spinach curry with coconut chutney
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4.75 from 4 votes

15 Minute Chickpea and Spinach Curry with Coconut Chutney

A super simple, delicious, nutrient-dense curry packed with chickpeas and spinach, topped with a creamy zesty coconut chutney that you can make in 15 minutes!
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Chickpeas, Coriander, Curry, Plant-based, Vegan
Prep Time 3 minutes
Cook Time 12 minutes
Author Niki Webster

Ingredients

For the curry

  • 1 onion roughly chopped
  • 1 tbsp coconut oil
  • 3 garlic cloves sliced
  • 1 knob ginger grated
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili flakes
  • 6 plum tomatoes roughly chopped
  • 1 can organic cooked chickpeas
  • 3 big handfuls spinach
  • 3 tbsp coconut cream or yogurt
  • 2 handfuls fresh coriander leaves roughly chopped
  • 1 tsp sea salt
  • Twist black pepper

For the chutney

  • 50 g unsweetened desiccated coconut
  • 1-2 tsp grated ginger
  • 1/2 small green chilli de-seeded
  • 1/2 tsp sea salt flakes
  • Juice of ½ lime
  • 2 tsp rapeseed or flaxseed oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 6 dried curry leaves

Instructions

To make the curry

  • Add the chopped onions to the frying pan with the oil and cook for approx 6 minutes until they start to soften.
  • Add in the garlic, ginger and spices. Cook for a further minute until the spices are fragrant.
  • Add in the chopped tomatoes and cook for 5 minutes on a medium heat.
  • Add the chickpeas, the spinach, half the coriander, salt and pepper and cook for a further minute.
  • Stir in the coconut yogurt or cream and top with the rest of the coriander and some chili flakes

To make the chutney

  • Add the desiccated coconut into a small bowl and cover with boiling water to rehydrate and soften (approx 15 minutes).
  • Add the softened coconut, ginger and green chilli to a mini chopper or spice grinder.
  • Blend until smooth. Add some of the soaking water to loosen if needed.
  • Add in the sea salt and lime juice.
  • In a small frying pan, add the oil and once hot, add the mustard seeds and fry gently until the seeds start to pop.
  • Then add in the cumin seeds and curry leaves and sauté them in the oil for a few seconds.
  • Add the spices and oil to the chutney and mix well.

Notes

2 servings