Vegan chickpea and edamame curry

There's nothing better than a quick, easy and healthy curry on a weeknight. This vegan chickpea and edamame curry from Judianne at Quick, Healthy Family Meals is packed full of plant-based proteins, ideal for vegans and clean eating!

Cook up the night before for a delicious leftover lunch the next day.

Our airtight Igluu meal prep containers are the ideal way to store your curry for the week ahead.


  • 400g tin tomatoes
  • 400ml tin coconut milk
  • 400g tin chickpeas
  • One large onion
  • Two garlic cloves
  • One red chilli
  • One thumb ginger
  • 1 tbs garam masala
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • Fresh parsley/coriander
  • Two large handfuls spinach
  • One lime
  • Two carrots
  • 250g frozen shelled edamame


  1. Heat 1 tbs of oil in a large frying pan.
  2. Add powdered masala, cumin and coriander and cook on a medium heat.
  3. Add sliced onion, grated ginger and garlic to the pan then add the chopped and de-seeded chilli.
  4. Pour in the tinned tomatoes and coconut milk to the mix and bring to the boil.
  5. Simmer, uncovered.
  6. Chop your carrots while the ingredients simmer and add them into the pan.
  7. Add the frozen edamame and chickpeas. Leave to simmer for a further 8 minutes.
  8. Add two handfuls of spinach before serving, then add salt or lime to taste.

Igluu meal prep containers can be purchased on our website.

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