Description
This Easy Chickpea Curry is a flavorful and satisfying vegan dish that comes together quickly. Packed with protein-rich chickpeas, creamy coconut milk, and vibrant spinach, this curry is perfect for a cozy weeknight meal.
Ingredients
Units
Scale
Main Curry:
- 2 tablespoons olive oil
- 1 large onion, sliced or diced
- 3 cloves garlic, minced
- 2 tablespoons mild curry paste
- 15 ounce can crushed tomatoes
- 13.5 ounce can full fat coconut milk
- 2 (15-ounce) cans chickpeas, drained and rinsed
- juice from 1/2 lime
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 2 cups baby spinach, sliced into ribbons
For Serving:
- 4 cups cooked rice or quinoa
- lime wedges
- chopped cilantro
- Vegan Naan
Instructions
- Sauté Aromatics: In a large pan, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and curry paste and stir, cooking for 1-2 minutes.
- Cook Curry: Pour in the crushed tomatoes, coconut milk, and chickpeas. Bring to a boil, then simmer for about 10 minutes. Stir in the lime juice, sugar, salt to taste, and spinach. Cook for a minute until the spinach has wilted.
- Serve: Serve with rice and/or Easy Vegan Naan. Sprinkle with chopped cilantro and serve with lime wedges. Enjoy!
Notes
- You may use full fat or light coconut milk here. Full fat coconut milk will obviously make the dish creamier and richer, but both are good options.
- The kind of curry paste you use will make all the difference here, so make sure to use a good quality brand. I love Patak’s Mild Curry Paste.
- Don’t have curry paste? Substitute 2 teaspoons garam masala, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, and sauté along with the garlic, adding oil if needed to de-glaze the pan.
- Add more vegetables: Sometimes I like to add more vegetables, such as diced sweet potatoes, carrots, cauliflower, zucchini or broccoli.
- Instant Pot: Use the sauté feature to cook the onion, garlic and curry paste, then add the coconut milk and chickpeas. Cook at high pressure for 5 minutes.
- Slow cooker: Sauté the onion, garlic and curry paste. Transfer to a slow cooker with the remaining ingredients and cook on low for 7 hours or high for 4 hours.
- Storage: It will last for 4-5 days in the refrigerator, and freezes well.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 533mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
