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Creamy Chickpea & Spinach Curry

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Prep Time 5 min Cook Time 20 min Total Time 25 mins
Servings: 2


A simple and easy curry to start with if you're new to the curry world! This is one of my go to curries when i don't have much time to cook in the evening. It;s also a curry i find works well with my nightshade free sauce. If you fancy having a few anti-inflammatory days in the week, this curry is perfect!



The Spice


  1. Heat oil in a heavy base pot on medium heat.

  2. Once heated, add cumin & mustard seeds and let them pop. Next, add in your ginger, curry leaves, cabbage & asafoetida and saute on medium heat for a couple of minutes till the cabbage softens.

  3. Add in the chickpeas, coconut milk, nightshade free sauce and the remaining spices, place lid on and simmer on medium heat for 10-15 minutes to allow the flavors to marinate.


  4. Once cooked, take off the heat and mix in the chopped spinach

  5. Garnish with chopped coriander


♡ Sprinkle a little love, Say a little prayer & eat with gratitude  ❤️

Serving Suggestions:  I recommend serving with spelt flour roti or some simple basmati rice

Substitutions: You can use dried or fresh curry leaves.

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