Easy Vegan Chickpea Curry
This easy vegan chickpea curry comes together in just 40 minutes with simple ingredients. A flavorful, healthy plant-based dinner perfect for busy weeknights.
Equipment
- large pot or Dutch oven
- cutting board
- knife
- measuring spoons
- measuring cups
- spatula
- can opener
Ingredients
Curry Base
- 2 tbsp coconut oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper optional for heat
Main Ingredients
- 1 can diced tomatoes 15-ounce, with juices
- 2 cans chickpeas 15-ounce, rinsed and drained
- 1 can full-fat coconut milk 13.5-ounce
- 1 tsp kosher salt plus more to taste
- 4 cups fresh spinach loosely packed
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
- Stir in the curry powder, cumin, turmeric, and optional cayenne pepper, and cook for 30 seconds to toast the spices and deepen their flavor.
- Pour in the diced tomatoes with their juices, the rinsed chickpeas, the coconut milk, and 1 teaspoon of salt. Stir everything together to combine, then bring the curry to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the curry simmer for 15 minutes to allow the flavors to meld together.
- Uncover the pot and stir in the fresh spinach, a handful at a time, until all the spinach has wilted into the sauce. Turn off the heat and stir in the fresh lime juice.
- Taste the curry and adjust the seasoning with more salt if needed. Serve immediately, garnished with the fresh cilantro.
Notes
Add cayenne pepper for extra heat. Taste and adjust salt before serving.