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Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

And as Always… Please Pin & Share the Love!

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats
5 from 3 votes

Vegan Chickpea Curry with Spinach and Tomatoes

A satisfying and flavorful vegan curry dish, ready in 30 minutes!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 4
Calories 238 kcal


  • 2 Tbsp. grape seed oil
  • 1 medium onion diced (about 1/2 cup)
  • 1.5 inches fresh ginger peeled, grated
  • 1 Tbsp. garlic minced
  • 2 Tbsp. curry powder
  • 14.5 oz. fire roasted, petite diced tomatoes drained
  • 13.5 oz. can coconut milk
  • 13.5 oz. can chickpeas drained
  • 1 1/2 tsp. sea salt
  • 8 oz. fresh baby spinach


  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.

  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

Recipe Video

Nutrition Facts
Vegan Chickpea Curry with Spinach and Tomatoes
Amount Per Serving
Calories 238 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 1168mg 49%
Potassium 935mg 27%
Total Carbohydrates 31g 10%
Dietary Fiber 10g 40%
Sugars 6g
Protein 9g 18%
Vitamin A 112.5%
Vitamin C 35.7%
Calcium 17.3%
Iron 35.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    December 7, 2017 at 6:01 pm

    Delicious and simple! I added diced potato because I had it on hand and used frozen peas instead of spinach because I didn’t have fresh spinach. It made several hearty servings! Perfect for leftovers!

  • Reply
    January 27, 2018 at 6:04 pm

    This recipe is my #1 go-to recipe when I need something quick and delicious! I’ve also brought it to several potlucks and it’s always a hit!

  • Reply
    January 29, 2018 at 8:48 pm

    My friend made this and shared it, and it was DELICIOUS. Not over spicey. I’m not a curry snob, but I like curries and this was right on target.

  • Reply
    Julia Paschke
    March 6, 2018 at 10:03 am

    I can’t wait to try this simple recipe. Could I use another oil instead of grape seed and still maintain the flavor?
    Thank you!

    • Reply
      Chef Gary
      March 6, 2018 at 10:09 am

      Absolutely. Olive oil (or any mild flavored oil) will work just fine. Hope you like it! Let me know what you think.

  • Reply
    July 31, 2018 at 6:10 pm

    Hi. What if you’re using dry beans for this recipe ? (Newbie) lol.

    • Reply
      Chef Gary
      August 2, 2018 at 9:44 am

      I don’t think I would use dry beans for this one. Dried chickpeas take FOREVER to cook!

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