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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 238kcal
Author Gary White


  • 2 Tbsp. grape seed oil
  • 1 medium onion diced (about ½ 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
  • 15.5 oz can chickpeas drained*
  • 1 ½ tsp. sea salt
  • 8 oz. fresh baby spinach


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



Can I use dried chickpeas instead of canned? Yes, you may use chickpeas that have been cooked from dried beans.  You will need about 1 ½ cups of cooked chickpeas.
What kind of curry powder do you use? I know my answer to this may not be common, but I really only ever have Jamaican-style curry powder in my pantry. I use it all the time and we love the flavor! But you can really use any kind that you prefer.


Calories: 238kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 1168mg | Potassium: 935mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5625IU | Vitamin C: 29.5mg | Calcium: 173mg | Iron: 6.4mg