Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

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.