A 5-step vegan chickpea and spinach curry that’ll warm you right through

10 Nov, 2022 | Recipes


Serves 2

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Sticky honey salmon recipe served with greens and chili


  • 1 tin of chickpeas, drained & rinsed
  • 1 tin of coconut milk
  • Half a brown onion, chopped
  • 2 cloves of garlic, minced
  • Couple handfuls of spinach
  • 1 tbsp tomato puree
  • 2 tsp ground cumin
  • 1.5 tsp curry powder
  • 1 tsp turmeric
  • 1/2-1 tsp chilli powder
  • Pinch of chilli flakes


1. Fry off your onion AND garlic in a little oil for about 5 minutes on a low-medium heat until they’re starting to soften.

2. Add in all of your spices and let this cook off for another minute or so.

3. Add your tomato puree and mix well, then add your chickpeas followed by the coconut milk.

4. Bring it to a simmer and let it bubble away for about 20-25 minutes on a low-medium heat.

5. Add your spinach right at the end, mix it through and let it wilt, then serve up!

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