Spinach And Chickpea Curry

This easy toddler and kid approved spinach and chickpea curry is creamy from coconut milk, packed with vegetables (most are hidden!) and is a delicious vegan curry that is ideal for meal prepping.

Chickpea curries feature regularly in our meal plans, from tomato based tomato and spinach curry, to creamy coconut cauliflower and chickpea curry and this spinach chickpea curry. They are simple to make, healthy and enjoyed by meat eaters too.

Why We Love This Recipe

• This recipe is a great curry for picky eaters – the majority of vegetables are blended into the coconut curry sauce which not only gives the sauce a fantastic flavour, but is a handy way for extra adding vegetables to a dish.
• This spinach chickpea curry tastes even better the day after it is made, as the flavours have had a chance to develop, making it a perfect meal prep recipe.
• It is a healthy curry loved by vegans and non vegans and is gluten free and dairy free.

Ingredients Notes and Substitutions

• Onion – red or brown onions both work in this recipe.
• Garlic – fresh gives maximum flavour, but I have made this curry without garlic, using dried /granulated garlic instead. ½ teaspoon dried garlic replaces the 2 cloves of fresh garlic.
• Spices – mild curry powder and ground cumin add flavour without much heat.
• Tomatoes – you can use fresh tomatoes or tinned / canned tomatoes in this curry.
• Coconut milk – full fat coconut milk makes a creamier curry. Half fat or reduced fat coconut milk will make the curry watery.
• Chickpeas – if you don’t want to use canned chickpeas in this curry, tinned butterbeans or cooked kidney beans work well.
• Spinach – I tend to use fresh baby spinach in this curry for ease as it wilts quickly, however frozen spinach is another quick and much more budget friendly option. You can also use English spinach or even silverbeet or chard and shred finely. It will take slightly longer to cook.

How To Make This Chickpea and Spinach Curry

1. Saute the onion in olive oil over a low heat for 5-10 minutes until soft.
2. Add the garlic and ginger and cook for a minutes before adding the capsicum / pepper and carrot.
3. Cover and cook for 10 minutes until the vegetables have softened.
4. Tip in the tomatoes, water, curry powder and ground cumin and simmer for 10 minutes, until the vegetables are tender and the sauce has thickened. If it seems a little thick add a little more water.
5. Take off the heat and blend until smooth. Return to the saucepan and add the coconut milk and tinned chickpeas.
6. Bring to a simmer – don’t boil – and heat gently for 5 minutes, until the chickpeas are warmed through through. Stir in the spinach a minute before serving.

FAQ

My Recipe Tips

• Baby led weaning curry: This was one of our favourite blw curries! Blend the spinach in to the sauce, and mash the chickpeas to a chunky texture or blend them until smooth, depending on your babies age.
• Slowly cooking the vegetables releases their full sweet flavour.
• Don’t boil rapidly once you had added the coconut milk otherwise the coconut milk can split.

Serving Ideas

• With rice or quinoa.
• Naan bread or chapatis.
• Serve some coriander chutney or beetroot raita on the side.

Storage

• Fridge: this coconut curry will keep in the fridge for up to 3 days, covered.
• Freezer: this curry will freeze up to 3 months. Defrost in fridge overnight. You can also make the vegetable coconut milk sauce and freeze it, then defrost and add other legumes, tofu or chicken

Variations

• Other vegetables work so well in this spinach chickpea curry: some of our favourites are zucchini / courgette, red and green peppers / capsicums.
• Extra spice – this curry recipe is meant to be mild to appeal to toddler and kids. If you want more spice add a pinch of chilli powder ( just a pinch though!), or sprinkle with some dried chilli flakes or quick pickled chillies.
• Without coconut milk – you can leave the coconut milk out and add a little extra water, or use soya milk if you still want a creamy curry.
• Toppings – I love to sprinkle over a handful of toasted cashew nuts for crunch, or some fresh coriander / cilantro.

Other Family Friendly Vegan Dinner Recipes