With Veganuary up and running, this Southern Indian chickpea and spinach curry is the perfect plant-based recipe to kick start that new year health kick.

Serves 4


For the paste

2 tbsp oil

1 onion, diced

1 tsp fresh chilli, sliced

9 garlic cloves

thumb-sized piece ginger, peeled

1 tbsp ground coriander

2 tbsp ground cumin

1 tbsp garam masala

2 tbsp tomato purée

For the curry

2 x 400g cans chickpeas, drained

400g can chopped tomatoes

400ml coconut milk

½ small pack coriander, chopped, plus extra to garnish

200g spinach


  1. To make the paste, fry the chilli and onion in little bit of the 2 tbsp of oil, for approximately eight minutes, until soft.

  2. In a food processor, combine the onion, chilli, 9 garlic cloves, thumb-sized piece ginger, 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée and 1/2 tsp of salt. Blend into a smooth paste. Add a drop more of oil of water if needed.

  3. Cook the paste in a medium sized saucepan 2-3 minutes over a medium heat, stirring occasionally so it doesn’t stick.

  4. Tip in 2x400g cans of drained chickpeas and 400g can of chopped tomatoes and simmer on a medium-low heat for a further 5 minutes until reduced.

  5. Add in the 400ml of coconut milk and cook for a further 5 minutes until reduced. Stir in the 1/2 pack of coriander and 200g spinach until wilted. Season to taste.

  6. You can either serve with basmati rice or eat on its own.