Creamy Vegan Coconut, Kale, Spinach and Chickpea Curry

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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