Description
This Easy Chickpea Curry is a flavorful and satisfying vegan dish that’s quick to prepare. Creamy coconut milk, chickpeas, and spinach are simmered in a savory curry sauce, perfect for serving over rice or with naan.
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
- 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.
- Pour in the crushed tomatoes, coconut milk, and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Stir in the lime juice, sugar, salt to taste, and spinach. Cook for a minute until the spinach has wilted.
- 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. Both are good options.
- The kind of curry paste you use will make all the difference, so choose a good quality brand.
- Don’t have curry paste? Substitute with a mix of garam masala, turmeric, and cayenne pepper.
- Experiment with adding more vegetables like sweet potatoes, carrots, or cauliflower.
- For Instant Pot or Slow Cooker methods, see recipe notes above.
- This curry can be refrigerated for 4-5 days or frozen.
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
