Healthy eating doesn’t need to be complicated. This healthy vegan curry is deliciously creamy and rich, and you’ve probably already got all the ingredients in your pantry. It’s an easy mid-week meal if you’re short of time and want a healthy dinner that’s filling, flavorsome, and packs a punch on the nutrition scale!  

The plant-based curry paste can be blended from scratch using store-cupboard favorites and paired with coconut milk for the perfect dairy-free curry sauce. You start by making the homemade tomato curry paste and adjust the spice to your preference by adding as much or as little as you like. Cooking from scratch is always the healthiest option too – you know exactly what’s going into your meal, and it won’t include additives or excess salts as many pre-packed sauces or sachets do.  

Red onion and tomato in the curry paste add sweetness and vibrancy which, when combined with the fragrant spices, will fill your kitchen with a rich aroma. Garlic and ginger are often used in Indian recipes for their strong, aromatic flavors and turmeric for its color.  All three are brimming with antioxidants that help to flush out toxins from the body, combat cold and flu symptoms, and reduce blood pressure.  

Protein-packed chickpeas make up the bulk of this hearty dish and are the perfect meat alternative for vegetarian and vegan diets. They’re part of the legume family and full of vitamins, minerals, and fiber that the body needs to thrive. Chickpeas improve digestion, can aid with weight loss, and as a high-protein food, they help to maintain muscle strength and aid recovery. A happy gut microbiome can boost immunity, alleviate IBS, aid sleep, and improve mood.  

Chickpeas are also classed as a low-GI food. The fiber in chickpeas slows carb absorption which promotes a steady rise in blood sugar levels rather than a spike. This keeps you feeling for longer and prevents your energy from spiking and dipping.  

What’s a healthy curry without a superfood? Hearty chickpeas are paired with vibrant green spinach for a pairing bursting with goodness. Loaded with vitamins, minerals, and fiber, and low in calories, leafy greens are one of the healthiest foods around.  

Nutritional powerhouse spinach delivers a myriad of micronutrients including vitamin A and C for better skin health, antioxidants to protect against toxins and aging, fiber for a healthy gut and to keep you fuller for longer, folate for healthy cell growth and function, vitamin K to reduce inflammation and protect bones, magnesium for an uplift in mood, calcium for healthy teeth and bones, iron for growth, development, and energy, and potassium for heart health (...and breathe!)  

Serve with naan bread, boiled rice, or alongside samosas and onion bhajis. If you’re on a health kick or low-carb diet, serve with cauliflower rice. Plus, another bonus: this one-pot meal means minimal washing up!  

As well as being an easy family favorite that can be whipped up at a moment’s notice, it’s also a great option for a vegan dinner party if you’re having guests over. For some wow-appeal, top with fresh coriander and thinly sliced red onion, and drizzle with vegan cream. 

Ingredient

For The Curry:  

1 red onion  

3 garlic cloves  

1-inch fresh ginger  

2 large tomatoes  

2 tbsp tomato puree  

1 tbsp curry powder, medium  

1/2 tsp garam masala  

1/2 tsp ground ginger  

1/2 tsp ground cumin  

1/4 tsp turmeric  

1/2 tsp salt  

Pinch of hot chili powder (The more you add, the spicier it will be.)  

1 tin (400ml) full fat coconut milk  

200ml water  

2 tins (800g) chickpeas, drained  

3 handfuls spinach 

For The Optional Toppings:  

Fresh coriander  

Chilli flakes  

Drizzle vegan cream  

Thinly sliced red onion 

Expert Tips: 

It will keep for 3-5 days in the fridge.  

Cook some extra portions for meal preps or freeze it for another day when you’re short on time – it will keep in the freezer for months.  

Swap spinach for kale, if you’d prefer. 

How to make it

Prep Time: 5 Mins 

Cook Time: 30 Mins 

Total Time: 35 Mins 

Serves: 2-3 

1. On medium heat, heat a tbsp of oil in a large frying pan.  
2. Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.  
3. Fry for a minute until aromas are released and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Use the back of a spoon to squish them down.  
4. Add the tomato puree, all the spices, salt, and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.  
5. Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.  
6. Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.  
7. Cook the spinach. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach.  
8. Roughly chop and add to the curry when it's ready. Serve and top with fresh coriander, chili flakes, thinly sliced onion, and vegan cream!