Vegan Dinner Recipe: Chickpea and Spinach Coconut Curry

Perfect for: Dinner, meal prep, post-workout meals

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 2–3

Introduction

This Chickpea and Spinach Coconut Curry is the ultimate quick vegan dinner — creamy, protein-packed, and full of flavor. The mix of chickpeas, spinach, and coconut milk gives a satisfying balance of protein, fiber, and healthy fats.

It’s perfect for anyone following a plant-based or fat-loss diet. Serve it with brown rice or quinoa for a filling, nutrient-rich meal that takes under 30 minutes.

Ingredients

For the Curry:

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 1 tomato, chopped

• 1 can (400g) chickpeas, drained and rinsed

• 1 cup coconut milk

• 2 cups fresh spinach

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1/2 tsp cumin powder

• Salt to taste

• Fresh lemon juice (1 tbsp)

For Serving:

• Brown rice or quinoa

Instructions

1. Heat coconut oil in a pan. Add onion and sauté until golden.

2. Add garlic and ginger, cook for a minute.

3. Add chopped tomato, turmeric, cumin, and garam masala. Cook until tomato softens.

4. Add chickpeas and coconut milk, then simmer for 10 minutes.

5. Stir in spinach and cook until wilted.

6. Add salt and a squeeze of lemon juice.

7. Serve hot with rice or quinoa.

Nutrition (per serving)

• Calories: 395

• Protein: 17g

• Carbs: 42g

• Fat: 16g

• Fiber: 9g

Recommended Amazon Affiliate Products 

• Organic Chickpeas 

• Coconut Milk 

• Coconut Oil 

• Garam Masala 

• Non-stick Pan