A nourishing green curry made with chickpeas and seasonal vegetables.
If you’re looking for a healthy, plant-based dinner that’s full of flavour and easy to make, this Super Green Chickpea Curry is the one to try. It’s packed with seasonal green vegetables like leek, celery, kale, spinach, and spring onions, blended into a vibrant green sauce that’s both creamy and fresh.
This recipe is a great way to use up greens in your fridge while creating a balanced, high-fibre meal. Chickpeas add plant protein, while coconut milk gives the sauce a silky texture without the need for cream. It all comes together in just one pan and makes a satisfying, feel-good dinner that’s naturally vegan and gluten-free.
I love how this curry feels comforting but still light. It’s perfect for busy weeknights or when you want something simple, warming, and packed with goodness. Serve it with rice, flatbread, or on its own with a dollop of yoghurt and some crispy kale on top.
Why ‘Eat Your Greens’?
We always hear “eat your greens” — and for good reason. Leafy greens like spinach, kale, leeks, celery, and spring onions are some of the most nutrient-dense foods you can eat. They’re naturally low in calories and high in fibre, vitamins, minerals, and antioxidants that support everything from digestion to skin health.
Here’s why I always try to include greens in my meals:
- High in fibre: Helps keep your digestion moving and keeps you full for longer.
- Packed with vitamins: Especially vitamin K, A, C, and folate — essential for energy, skin, and immune health.
- Rich in antioxidants: Help reduce inflammation and protect your cells from stress.
- Support gut health: Fibre feeds the good bacteria in your gut, which plays a big role in overall health and mood.
- Naturally hydrating: Greens like celery and spinach have a high water content, which supports hydration.
According to the NHS Eatwell Guide, including a variety of vegetables — especially greens — is key to a balanced, healthy diet.
Adding a handful of greens to your cooking is one of the easiest ways to boost the nutrition in your meals — and with the right recipe, it tastes amazing too.
Tips
- Chop small for faster cooking: Cut your celery, leek, and spring onions into small pieces so they soften quickly.
- Use a good blender: Blending the greens creates a velvety sauce — a high-speed blender or stick blender works great.
- Add the greens last: Add spinach and kale just before blending to keep the colour bright and the nutrients intact.
- Adjust thickness: If it’s too thick after blending, add a splash of water or more coconut milk to reach your desired consistency.
- Top it off: A dollop of yoghurt makes it even creamier. Crispy kale or seeds on top add lovely crunch and texture.
Swaps
Leek: Onion or shallot will also work.
Spring onions: Swap for extra leek or regular onion.
Kale: Use cavolo nero or extra spinach.
Coconut milk: Try oat cream, soy cream, or full-fat coconut milk for extra richness.
Chickpeas: Use white beans or lentils if preferred.
Yoghurt topping: Coconut yoghurt or plain Greek yoghurt both work depending on your dietary needs.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat gently in a pan or microwave.
Freezer: Freeze for up to 1 month. Defrost overnight in the fridge and reheat as usual.
More Chickpea Recipes
Super Green Chickpea Curry
Ingredients
- 2 cans chickpeas
- 2 celery sticks
- 1 large leek
- 4-5 spring onions
- 2 cm fresh ginger
- 2 handful spinach
- 1 tsp vegetable stock (mixed to 200ml boiling water)
- 1/2 can light coconut milk
Instructions
- Chop celery, leek, spring onions and ginger.Cook these into a pan or casserole with. A bit of oil. Once these have softened, add spinach and kale. Cook until the soften too.
- Transfer all the ingredients from the pan into a blender and add the stock.Blend until smooth.
- Transfer the blended ingredients back to the pan and add coconut milk and chickpeas.
- Cook and stir until the chickpeas are hot.I have added a bit of yoghurt and crispy kale.The crispy kale is a nice touch but you can skip it, I wouldn’t skip the yoghurt.