Creamy Vegan Coconut, Kale, Spinach and Chickpea Curry

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Creamy Vegan Coconut, Kale, Spinach and Chickpea Curry

Warm up with this creamy vegan coconut chickpea curry with added spinach and kale to give it a healthy boost of veg.

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Need a delicious, warming dinner that you can throw together in just 30 minutes? We’ve got it covered.

This creamy curry is literally packed full of goodness. Chickpeas are a brilliant (and cheap!) source of protein, cashews are a healthy source of fat and spinach and kale are two of the most nutritious vegetables on the planet.

The spices in this dish, which include turmeric and cumin, have anti-inflammatory properties, whilst ginger is good for the gut. Garlic is also beneficial in supporting a healthy immune system.

 

What can you serve with curry?

Rice – choose brown for added nutrients and fibre.

• Naan bread – many shop-bought naan breads contain cow’s milk, so look for brands like The Clay Oven Bakery or try making your own vegan naan bread using dairy-free yoghurt.

• Chapati – these flatbreads sometimes contain ghee or cow’s milk powder, so check the ingredients list when buying.

• Chutney – mango chutney is vegan-friendly, or why not try making your own coconut chutney?

• Onion bhajis – made from onions and gram flour, many supermarket onion bhajis are accidentally vegan, but check the ingredients list as some may contain egg or cow’s milk.

Tip: Store kale and spinach in the freezer to prevent it wilting. Whenever you’re in need of a quick dinner like this one, simply grab a handful of the frozen veg and throw it in!

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Calories: 335

Servings: 4

Rating:  

Total Time: 30 minutes

Calories: 335

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 tbsp oil
  • 0.25 0.25 tsp cumin seeds
  • 0.25 0.25 onion
  • 0.25 0.25 tbsp fresh ginger, grated
  • 0.25 0.25 clove garlic, puréed
  • 0.25 0.25 tbsp garam masala
  • 1/2 tsp turmeric powder
  • 0.25 0.25 tbsp tomato purée
  • 18.75 18.75 g cashews
  • 30 30 ml vegetable stock
  • 100 100 ml coconut milk
  • 25 25 g kale, chopped
  • 25 25 g fresh spinach
  • 0.5 0.5 tins of chickpeas, drained

Method

  1. Add the oil to a saucepan over a medium heat, then add the cumin seeds, onion, ginger and garlic and cook for 3-4 minutes.
  2. Then add the garam masala and turmeric and cook for a further 1-2 minutes.
  3. Next add the tomato purée, cashews, vegetable stock and coconut milk and bring to the boil.
  4. Once boiling, add the kale and spinach and cook for 2-3 minutes until the kale is cooked.
  5. Then transfer the contents of the pan to a blender and blend until smooth.
  6. Once the mixture is fully blended, transfer it back to the saucepan and add the chickpeas.
  7. Cook for a further 1-2 minutes.
  8. Serve over freshly made rice, or with vegan naan bread, and enjoy!

Each 212g serving provides: 20g Fat, 11g Saturates, 32g Carbohydrate, 5.8g Sugars, 8g Fibre, 12g Protein, 1.3g Salt.

 

Fancy another serving? Discover our very best vegan curry recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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