Vegan Coconut Chickpea Curry
Make creamy flavorful coconut chickpea curry in less than 30 minutes with this easy recipe! Vegan chickpea curry is the perfect protein-packed plant-based meal made with pantry staples! It is budget-friendly and perfect for meal prep or an easy weeknight meal!
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Servings: 5
Calories: 264kcal
Ingredients
- 2 (15 oz) Canned Chickpeas
- 4 Roma Tomatoes (or one 14oz can diced tomatoes)
- 1 Medium White Onion, diced
- 4 Garlic Cloves, minced
- 1 (13.5 oz) Canned Full Fat Coconut Milk
- 1 tablespoon Fresh Ginger, minced or 1/4 teaspoon ginger powder
- 2 tablespoons Red Curry Powder (or one tablespoon Garam Masala)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Sea Salt or to taste
- 1/2 teaspoon Pepper
- 1/2 cup Fresh Cilantro, roughly chopped
- 1.5 cup Fresh Spinach
Instructions
- In a large saucepan over medium heat, add a tablespoon of cooking oil. Saute chopped onions for 5 minutes. Then, add the ginger and garlic and saute for a minute or two.
- Add the chopped tomatoes and saute for two minutes. Then, stir in the spices and curry paste and saute for an additional minute.
- Pour in the coconut milk, broth, and drained chickpeas. Bring the mixture to a low boil. Once simmering, lower the heat to medium-low and allow the curry to continue to simmer for 20 minutes, stirring occasionally.
- Add the spinach and cook until the spinach wilts, which takes about 3-5 minutes. Then, remove the chickpea curry from the heat, stir in the cilantro, taste the curry, and adjust as desired --adding more curry powder for more intense curry flavor or more salt.
- Serve your curried chickpeas over rice and with naan for dipping! You can even top your curry with a dollop of (dairy-free) yogurt, crispy chickpeas, chopped cilantro, or lemon wedges!
Nutrition
Serving: 1g | Calories: 264kcal