Chickpea and spinach curry

By the GetYourMacros team · 2 September 2026

A vibrant and aromatic plant-based curry featuring protein-packed chickpeas and fresh spinach in a creamy coconut-tomato sauce.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Indian
• Allergens soy

Ingredients (1 serving)

• 180 g Canned chickpeas (drained)
• 60 g Basmati rice
• 20 g Textured soy protein
• 150 g Spinach
• 45 ml Coconut milk (canned)
• 100 g Tomato passata
• 50 g Onion
• 10 g Curry powder
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the basmati rice under cold water and boil it in salted water for about 10-12 minutes.
2. Rehydrate the textured soy protein in hot water for 10 minutes, then squeeze out the excess liquid.
3. Finely chop the onion and sauté it in a large pan with the olive oil over medium heat for 3-4 minutes.
4. Stir in the curry powder and toast for 1 minute to release its full aroma.
5. Add the tomato passata, the chickpeas, and the rehydrated soy protein, then pour in the coconut milk.
6. Let the curry simmer for 10 minutes over low heat to allow the flavors to meld and the sauce to thicken.
7. Add the fresh spinach to the pan and cook for 2 minutes until just wilted.
8. Drain the rice and serve it alongside the creamy chickpea and soy protein curry.

Tips

• If the sauce becomes too thick while simmering, add a splash of water or vegetable broth to reach your desired consistency.
• This dish keeps perfectly in the fridge for up to 3 days; the flavors actually improve the next day.

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