Chickpea spinach curry recipe


From LivingveggiebyAnia, plant based educator, passionate foodie who believes it’s possible to keep a healthy diet and yet not to compromise the flavor.
Instagram | Facebook



Good for:



10 mins prep
50 mins cook


  • 250g walnuts
  • 400g tempeh cut into chunky pieces
  • 1 big onion (finely diced)
  • 800ml vegan bouillon
  • 40ml of pomegranate molasses
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1½ tablespoon of maple syrup
  • Salt, pepper to taste
  • Vegetable oil

Step by Step Instructions

Step 1

Grind the walnuts in a food processor to the consistency of coarse sand.

Step 2

Roast the walnuts over medium heat for about 3 to 4 min until they become fragrant. Tip: Keep stirring as it can quickly burn.

Step 3

Add your vegan stock to walnuts and let it to boil.

Step 4

Leave it to simmer for about 30-40min until it thickens up.

Step 5

Fry onion until lightly browned and add tempeh

Step 6

When the walnut mixture has thickened up add tempeh and onion mix, pomegranate molasses, maple syrup and all the spices

Step 7

Mix it and let it simmer for about 10 min, stirring in occasionally to ensure nothing sticks to the bottom. If needed add some water

Step 8

Serve with rice, garnish with parsley / coriander or pomegranate seeds

More Recipes

Benama Red Pinto Italian style

Benama Red Pinto Italian style

Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...

Plant-Based on a Budget

Plant-Based on a Budget

Plant-Based on a BudgetPlease download our guide to Plant-Based Eating on a Budget, prepared by Faith Cavalli. The guide includes a list of low-cost basic ingredients and some recommended recipes to try.

Mushroom porridge

Mushroom porridge

Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...