Vegan Chickpea Curry

Name: Vegan Chickpea Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; ½ cup diced onion; 2 cloves garlic; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
302 kcal
Cuisine
Indian, Vegan

Vegan Chickpea Curry

Opal Moore

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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.

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Ingredients

Servings

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

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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.

Equipments used:

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 Information

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Serving 1g Calories 302kcal (15%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Sodium 655mg (27%) Fiber 8g (32%) Sugar 6g (12%)