Vegan Chickpea Curry
Made with pantry staples, chickpeas, spinach, and curry paste, this Vegan Chickpea Curry is so easy to make! Packed with mouth-watering flavor, it’s sure to be a hit.
Servings: 4
Calories: 302kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 3 tablespoons red curry paste
- 1 14.5 ounce can diced tomatoes (fire roasted are preferred)
- 1 13.5 ounce can coconut milk
- 1 15.5 ounce can chickpeas, drained and rinsed
- 5 ounces baby spinach roughly chopped
Instructions
- Add the olive oil to a small saucepan set over medium heat. Once the oil is fragrant, add the onion and season with a small pinch of salt.
- Cook the onion, stirring occasionally, for 4-5 minutes or until it is soft and translucent.
- Add the garlic, ginger, and curry paste and stir. Cook for an additional minute.
- Next add the diced tomatoes, coconut milk, and chickpeas. Stir to combine.
- Bring the curry to a simmer and then add the spinach. Stir until the spinach has wilted-- about 2 minutes.
- (Optional) If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency.
- Serve over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro.
- Store any leftover curry in an airtight container in the fridge for up to three days.
Notes
- Olive oil helps the onion brown without burning-- feel free to use your favorite neutral cooking oil.
- Onion, garlic, and ginger are classic additions to curry. I’m using a sweet onion because it has a bit more mild flavor. I’m also using freshly minced garlic and freshly grated ginger-- it really makes a difference! If you’re freshly grating the ginger, make sure to remove the peel first.
- I’m using red curry paste in this recipe because the paste incorporates smoothly into the sauce and it’s a great shortcut! If you prefer to use curry powder, add it in step 4 with the tomatoes and coconut milk.
- Diced tomatoes are a great shortcut here-- fire roasted or tomatoes with garlic are my favorite but use whatever you can find! Crushed tomatoes would work too.
- I’m using full fat coconut milk in this recipe-- the added creaminess is so delicious in the curry.
- Chickpeas are the star of this recipe. Make sure to drain and rinse them very well.
- Spinach adds a bit of freshness and color to the curry-- but you could add in almost any vegetable you like! Broccoli, snap peas, and asparagus wouldn’t be traditional but they would be delicious!
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 31g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Sodium: 655mg | Fiber: 8g | Sugar: 6g