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Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more vegetarian curry recipes and vegan curry recipes.

For more veggie options, check out our vegetarian curry, halloumi curry, aubergine curry, sweet potato and chickpea curry, vegetarian paella and other vegetarian recipes.

How to make a spinach, chickpea and potato curry... step-by-step video

Spinach, chickpea and potato curry recipe

  • 1 onion
    chopped
  • 3 cloves garlic
    chopped
  • a thumb-sized piece ginger
    chopped
  • 1 green chilli
    chopped
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 400g tin chopped tomatoes
  • 400g salad potatoes (such as Charlotte)
    cut into chunks
  • 400g tin chickpeas
    drained and rinsed
  • 100g spinach
    chopped
  • Half lemon
    juiced
  • 1 tsp garam masala
  • naans
    to serve

Nutrition: per serving

  • kcal224
    low
  • fat5.3g
  • saturates0.5g
  • carbs32g
  • sugars6.9g
  • fibre6.9g
  • protein8.8g
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Method

  • step 1

    Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.

  • step 2

    Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.

  • step 3

    Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.

  • step 4

    Stir in the lemon juice and garam masala, and serve with naans.

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Vegan chickpea curry

This vegan chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric. It makes a wonderful quick midweek meal, ready in less than 30 minutes and served with Indian naan or chapatis.

Chickpea Curry Recipe with Spinach

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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Comments, questions and tips (10)

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Overall rating

A star rating of 4.3 out of 5.14 ratings

rosamundspeight66259

tip

I’ve never reviewed a recipe before but after wasting an hour and a half of my sunday I have felt compelled to make an account and warn others.

Firstly, the recipe does not work. It spent an hour and a half simmering in the end and I had to add about another litre of water over this duration. The…

stuartmclay89173

Effectively this recipe didn't work, had to cook the potatoes for 3 times longer than the recommended 30 mins and they were still firm However apart from that it tasted really nice in the end As with other comments I'd recommend par boiling the potatoes for around 12 mins first

golfstandrews825265

Not sure who “tested” this recipe. The potatoes take way too long to cook. Maybe if diced very small they could cook somewhere near original time given. Took me almost 90 mins to cook my small, new potatoes that had been quartered. Family enjoyed the end result, but took longer than I’d expected.…

sue.slade30819

I’ve cooked this 3 times now for family who are vegan. It’s becoming an expected meal and they love it. Even other non-vegan family members are asking to try it too. All down to the great recipe. Thanks.

tracey.sparkeKYtPSy0T

This was delicious! Made it for my vegetarian friend and non vegetarian husband who both loved it too. I used red potatoes which work well. They did need a longer cooking time even though very small chunks so I just kept topping up with water and put a lid on to stop drying out until cooked through.…

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