Description
A rich, comforting, and plant-based curry made with chickpeas and coconut milk. It’s ready in about 20 minutes, requires minimal prep, and is perfect for busy weeknights.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons curry powder
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 can (14 oz) diced tomatoes, undrained
- 2 tablespoons coconut oil
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1 tablespoon lime juice
Instructions
- Dice the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas thoroughly.
- Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Add the garlic and ginger to the pot and cook for another minute, stirring constantly.
- Add the curry powder and stir into the aromatics for about 1 minute to bloom the spices.
- Pour in the canned tomatoes and vegetable broth. Stir to scrape up any bits from the bottom and simmer for 2 minutes.
- Add the full cans of coconut milk and stir until the sauce is smooth and creamy.
- Add the drained chickpeas to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes.
- Remove the lid and stir in the fresh spinach. Cook until wilted, about 30 seconds.
- Remove from heat and stir in the lime juice. Taste and add salt if needed.
- Serve immediately over basmati rice or with warm naan bread.
Notes
If the sauce is too thin, let it simmer uncovered for 5 more minutes or mash some chickpeas against the side of the pot. If using dried chickpeas, soak overnight and cook for 45-60 minutes before adding. The curry tastes even better the next day as flavors meld.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 8
- Protein: 10
Keywords: vegan curry, chickpea curry, coconut curry, weeknight dinner, easy vegan recipe, plant-based dinner, creamy curry, gluten-free