Description
A flavorful and creamy vegan chickpea curry bursting with Indian-inspired spices, rich coconut milk, and fresh greens. This easy stovetop recipe is perfect for a comforting plant-based dinner that’s both gluten-free and satisfying.
Ingredients
Scale
Spices & Aromatics
- 1 tablespoon coconut oil or olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
Main Ingredients
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (13.5 oz) can coconut milk, full-fat or light
Seasonings & Garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach or kale
- Juice of ½ lime
- Chopped cilantro for garnish (optional)
Instructions
- Heat oil and sauté onions: Warm the coconut or olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant, being careful not to let them brown.
- Toast the spices: Mix in the curry powder, cumin, turmeric, and optional cayenne pepper. Cook for about 30 seconds while stirring continuously to toast the spices and release their aromas.
- Add tomatoes: Pour in the canned diced tomatoes with their juices and stir to combine thoroughly with the spices and aromatics.
- Combine chickpeas and coconut milk: Add the drained chickpeas and coconut milk to the skillet. Season with salt and black pepper, stirring well.
- Simmer the curry: Bring the mixture to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, stirring occasionally until the curry thickens and flavors meld beautifully.
- Incorporate greens: Stir in the fresh spinach or kale, cooking just until wilted, about 2 minutes, to retain their vibrant color and nutrients.
- Finish with lime: Squeeze the juice of half a lime over the curry for brightness, then taste and adjust seasoning as needed.
- Serve and garnish: Serve hot alongside rice or naan bread, and garnish with chopped cilantro if desired for an extra fresh touch.
Notes
- For added flavor complexity, toast the dry spices in a pan for 1 minute before adding oil and aromatics.
- Feel free to add cubed sweet potatoes or bell peppers during the simmering step for extra heartiness and variety.
- This curry improves in flavor the next day and stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
