Chickpea Pea and Spinach Curry (Vegan)
A one-pot delicious Chickpea Pea and Spinach Curry full of flavour, spices and a great source of plant-based protein and fibre. This curry is great with rice and naans and is ready in 30 minutes.
Say hello to the next recipe in my one-pan mini-series and I couldn’t let the series continue without making a curry. This one is so good, full of flavour and is really easy. It has minimal ingredients and relies on a few core spices and herbs for a rich and cosy aroma and uses frozen peas, jarred or tinned chickpeas and either cashew or coconut milk for a creamy sauce. You can serve this one with rice and naans or other breads and also serve alongside some extra protein like crispy tofu, if you like, too.
Why will I love this?
This curry is so good:
- Cosy, rich and warming
- Light and nourishing
- Full of fragrant aromas
- Rich and umami
- With chickpeas and peas for plant-based fibre and protein
- Packed with antioxidants
- Ready in 30 minutes
- You only need one pan
- Delicious all year round
- Tastes even better the next day
- With lots of spinach for iron
- Minimal prep and chopping required
- Minimal washing up
- Maximum flavour
- Delicious with naan and breads
- You can also serve alongside some other protein
- Like crispy tofu
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Everyone will love it
If you already love the sound of this curry, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the curry:
- Olive oil: or your preferred oil to cook with.
- Shallots or onion: I love using shallots but onion also works.
- Garlic: fresh is best.
- Ginger: for flavour.
- Spices: ground cumin, sweet smoked paprika, turmeric and black mustard seeds.
- Fresh tomatoes: use juicy large aka beef tomatoes to make the rich sauce.
- Chickpeas: these are in the jar from Bold Bean Co and we use the liquid, too.
- Cashew or coconut milk: I use a cashew milk from the carton to keep this curry lighter (look for one with only cashews, water and salt as ingredients – like Plenish or Rude Health) or use tinned coconut milk for a richer curry.
- Soy sauce: for richness and umami flavour.
- Frozen peas: for lots of fibre and protein.
- Baby spinach: for lots of iron. You can also use kale.
- Coconut yoghurt: to stir in and swirl on top. I use Cocos Organic as it’s made with simple ingredients and is great for gut health.
- Salt and pepper: to season throughout.
Serve this curry with some rice, naan or chapati and some fresh coriander and sliced chillis.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as you use tamari soy sauce (regular soy sauce contains wheat) and this is also nut-free.
How do I make this?
This curry is ready in a few steps:
- Fry off the shallot, garlic and ginger: in olive oil in a large saucepan.
- Add in the spices: and fry until fragrant.
- Add in the chopped tomatoes: and cook for 5 minutes to turn them juicy.
- Add in the other ingredients: and cook through for 10 minutes.
- Pour in the peas, spinach and yoghurt: and stir well.
- Serve warm with more yoghurt, chillis and coriander: alongside your rice and breads.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost and warm back up in a saucepan.
What other recipes can I try?
For more one-pot and warming meals:
- Oven Baked Vegetable Noodles with Crispy Tofu
- Creamy Tomato Chickpea and Spinach Orzo
- Butternut Squash and Kale Red Lentil Dahl
- Creamy Pumpkin Protein Pasta
- Peanut Curry Ramen Noodles
Chickpea Pea and Spinach Curry (Vegan)
A one-pot delicious Chickpea Pea and Spinach Curry full of flavour, spices and a great source of plant-based protein and fibre. This curry is great with rice and naans and is ready in 30 minutes.
Ingredients
For the Curry:
- 1-2 tbsp olive oil
- 4 small or 2 large shallots, thinly sliced
- 4 garlic cloves, crushed
- 1-inch piece fresh ginger, peeled and grated
- Spices: 1 tsp sweet smoked paprika, 1 tsp turmeric, 1 tsp black mustard seeds
- 4 large tomatoes, 400g
- 1 x 570g jar chickpeas (400g chickpeas plus their juices)
- 320ml cashew or tinned coconut milk
- 2 tbsp tamari soy sauce
- 160g frozen peas
- 100g baby spinach
- 4 large tbsp coconut yoghurt
To Serve:
- Rice, naan/chapati, sliced chillis, fresh coriander, coconut yoghurt
Instructions
- Heat the olive oil in a large pan and once hot, add the shallow, garlic and ginger and fry for 2-3 minutes. Now add in the spices with some salt and pepper and fry for 1 minute, until smelling fragrant.
- Chop the tomatoes into small chunks and add to the pan. Stir well and cook over a medium heat with a lid on for 5 minutes until really juicy and softened.
- Now pour in the chickpeas with their juices, the cashew milk and soy sauce and stir well.
- Allow to warm through for 10 minutes, cooking with a lid half on. Stir often.
- Chop the spinach and add to the curry with the peas and yoghurt and stir well.
- Cook for a further 5 minutes, until the peas are cooked through and the spinach has wilted.
- Serve warm with some rice and naan/chapati and some fresh chilli, coriander and more yoghurt.
- Enjoy straight away or allow the curry to cool after step 6 and store in a sealed container in the fridge for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up.
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Stay in touch
I look forward to hearing what you think of this Chickpea Pea and Spinach Curry so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With curry love x
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