Dinner
Vegan Chickpea and Spinach Curry with Coconut Milk
Chickpeas and spinach simmer in coconut milk with ginger and yellow curry paste. Choose a vegan, gluten-free curry paste for this plant-based dinner.
Total time: ⏱ 30 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Ingredients
- 1 can of chickpeas
- 200g fresh spinach
- 1 onion
- Coconut milk
- Vegan gluten-free yellow curry paste
- Ginger
Preparation steps
- Peel and finely slice the onion. Peel and grate the ginger. Wash and drain the spinach.
- Drain and rinse the canned chickpeas. Check that your yellow curry paste is vegan and gluten-free.
- Cook the onion and ginger in a saucepan, stirring to prevent them from sticking.
- Stir in the curry paste to coat the onion, then add the chickpeas and coconut milk. Mix until the sauce is evenly combined.
- Heat gently, stirring. Add the spinach a handful at a time and stir until the leaves are tender. Serve the curry warm.
