Description
This quick and comforting vegan chickpea curry combines creamy coconut milk, hearty chickpeas, and aromatic spices for a flavorful, plant-based meal. Ready in 30 minutes, it’s perfect for busy weeknights and easy to customize with your favorite vegetables.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
Instructions
- Heat coconut oil in a large skillet over medium heat. Sauté onion for 5-7 minutes until soft and translucent.
- Add garlic and ginger; cook for 1 minute. Stir in tomato paste, garam masala, turmeric, cumin, coriander, and cayenne. Cook for 1 minute to bloom spices.
- Pour in coconut milk, scraping up any browned bits. Whisk until smooth and bring to a gentle simmer.
- Add chickpeas, stir, cover, and simmer for 10-20 minutes to allow flavors to meld.
- Remove from heat, stir in spinach to wilt, then add lime juice. Adjust seasoning and serve.
Notes
For a thicker sauce, simmer uncovered for an additional 5-10 minutes or add a cornstarch slurry if needed. Serve with rice, naan, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: vegan curry, chickpea curry, coconut curry, plant-based dinner, quick vegan meal, gluten-free