Chickpea, Seitan, and Veggie Curry


  • 1 (14.5 oz) can diced tomatoes
  • 1 (9 oz) package frozen chopped spinach
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (8 oz) package seitan, cut into bite-size pieces
  • ¼ c water
  • ¼ c lite coconut milk
  • 1 tablespoon minced garlic
  • 2 teaspoons curry powder
  • ¼ teaspoon salt


  • Add all of the ingredients to a large pot.  (The spinach can still be frozen.)
  • Bring the liquid to a boil over high heat (takes about 3 minutes).
  • Then cover the pot with a lid, and cook over medium heat for 5 minutes.
  • Break up the block of now-thawing spinach with a fork (be careful not to burn yourself), then re-cover the pot with a lid and cook for another 5 minutes.
  • Stir the mixture well, then serve.

Makes 4-5 servings. (Serving size for 4 servings is 1¼ cups [10 oz]; serving size for 5 servings is 1 cup [8 oz].)

Nutritional information per serving for 4 servings (approximates): 215 calories, 4 g fat, 27 g carbohydrate, 6.5 g fiber, 5 g sugar, 21 g protein.

Nutritional information per serving for 5 servings (approximates): 175 calories, 3.5 g fat, 21.5 g carbohydrate, 5 g fiber, 4 g sugar, 16.5 g protein.

The cast of characters.

Dump 'em all in a big ol' pot... (see the block of spinach still frozen in there?)

...and after just 10 minutes, done!

One serving. (1 cup)

The ratings:
Mental Cost (ingredient availability): Low
Financial Cost (ingredient cost): Very Low
Emotional Cost (cooking skill level): Incredibly Low
Time Cost (recipe preparation): Unbelievably Low
Life Cost (clean up time/effort): Super-Duper Low
Worth It? (rate from 1-5): 4.2 – but with potential to increase (see notes below)

The Bottom Line: Will I make this recipe again?

When I first saw this recipe, I was very excited by the simplicity and the ease of it.  If it produced tasty food, too… diggity!  What a keeper!

Making this recipe was truly one of the simplest things I have done.  Seriously, open some cans, stir a pot a few times, and – done?  That’s… it?


Okay, I – guess…?

As this food was cooking, it smelled absolutely wonderful.  The fragrances of the curry, garlic, and spinach all came together, and gently laced the kitchen with a light Indian scent.  (One of the issues I have with some Indian recipes is that the house reeks of curry for days afterwards…)  Unfortunately, the taste of the seasonings in the dish was also very, very light.  I’m not a fan of overwhelming, overpowering spices (I like to taste the actual food I’m eating, and enjoy spices as an accent, not the main feature); but this dish was too mild even for me.  If I were to make it again, I would double-up on the garlic and the curry – and then I suspect the seasonings might be more balanced with the rest of the food.

This dish also had a very ‘earthy’ taste to it – which I like.  I could taste the naturalness of the spinach, and chickpeas, and seitan; so that part of the meal I rather enjoyed.  However, if you don’t eat ‘natural’ foods often, and/or you are thinking about making this meal for a child, you may not like this recipe that much…

Still, I think if the seasonings are adjusted to let them give the dish a little more ‘oomph’, this recipe could easily move up in to the 4.8-4.9 range; and then it would absolutely be a keeper.  :)


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in chickpeas, indian, picture step-by-step, postaweek2011, seitan, spinach, stew, tomatoes, vegetables, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Chickpea, Seitan, and Veggie Curry

  1. Look fabulous Stef. Great combinations.
    Love the idea of chickpeas in curry. :)

    Did the seitan suck up the sauce like a sponge?


    • Stef says:

      The seitan did absorb a good amount of liquid, but there was still some broth left in the total dish, too. It’s almost like the seitan was just infused with the flavor, like a marinate. I think it worked out well.

      I’m also a big fan of chickpeas in curry. :)


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