Description
This hearty Vegan Chickpea Curry features a creamy coconut base and warm spices, perfect for a cozy, satisfying meal that’s quick and easy to prepare.
Ingredients
Main Ingredients
- 3 cups chickpeas, cooked or 2 cans drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can crushed or diced tomatoes (or 2 fresh ripe tomatoes)
- 1 can coconut milk, full-fat (or light for a lighter version)
- 1 cup vegetable broth or water
- 2 tablespoons curry powder
- 1 teaspoon garam masala (for added warmth)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (or adjust to heat preference)
- 1 cup spinach or kale (for color and nutrients)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 1 tablespoon fresh cilantro (for garnish)
- 1 teaspoon sugar or maple syrup (optional for balance)
- 1 lemon or lime juice (for finishing touch)
Instructions
Preparation
- Warm the pot by adding a bit of oil over medium heat.
- Add chopped onion with a pinch of salt and cook until translucent.
- Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
- Add curry powder, turmeric, and cumin, stirring to bloom the spices for 30 seconds.
- Pour in the canned tomatoes and simmer for a few minutes to mellow acidity.
- Stir in coconut milk and broth, bringing to a gentle simmer.
- Add drained chickpeas and let them soak up the sauce for 10 to 15 minutes.
- Taste and adjust seasonings with salt, pepper, and sugar if needed.
- Stir in spinach or kale until wilted.
- Turn off heat, add lemon or lime juice and garam masala, then stir again.
Notes
If you want a richer flavor, opt for full-fat coconut milk. This curry can be made in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: Indian, Vegan