Creamy Vegan Chickpea and Spinach Coconut Curry

• 2 tablespoons coconut oil or neutral vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder (optional, reduce for kids)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach leaves, roughly chopped
• Salt, to taste
• Fresh cilantro leaves, chopped (optional, for garnish)

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat.
2. Add the chopped onion and sauté for 5-6 minutes until translucent and soft, stirring occasionally.
3. Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the curry powder, cumin, turmeric, and chili powder (if using). Cook for 1 minute, stirring continuously to bloom the spices.
5. Pour in the diced tomatoes with their juice. Simmer for 5 minutes, allowing the sauce to thicken slightly.
6. Add the coconut milk and chickpeas. Stir well to combine, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
7. Add the chopped spinach to the curry and cook for 2-3 minutes until wilted and tender. Season with salt to taste.
8. Remove from heat and serve warm, garnished with chopped fresh cilantro if desired. Ideal with steamed rice or vegan flatbread.

Chef tips

• For a creamier curry, use full-fat canned coconut milk and avoid the light version.
• Adjust the chili powder based on your kids’ spice tolerance or omit it completely for a milder curry.
• If fresh spinach is unavailable, frozen spinach works fine; just thaw and drain excess water before adding.
• To increase protein, add cubed firm tofu or tempeh along with the chickpeas.