Vegan Chickpea Curry

Name: Vegan Chickpea Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup yellow diced onion; 3 cloves garlic; 2 teaspoons grated fresh ginger; 3 tablespoons red curry paste; 1 14.5 ounce can fire roasted diced tomatoes; 1 13.5 ounce can full fat coconut milk; 1 15.5 ounce can chickpeas, drained and rinsed; 5 ounces baby spinach

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
304 kcal
Course
Main Course
Cuisine
Indian

Vegan Chickpea Curry

Benjamin Ramirez

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If you're looking for a simple vegan chickpea curry this is the perfect recipe. Chickpeas combined with onion, garlic, red curry paste, tomatoes, coconut milk, and spinach. A hearty vegan dish perfect for cold winter nights.

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Ingredients

Servings

1 tablespoon olive oil
1/2 cup yellow diced onion
3 cloves garlic minced
2 teaspoons grated fresh ginger
3 tablespoons red curry paste
1 14.5 ounce can fire roasted diced tomatoes
1 13.5 ounce can full fat 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:

Nutrition Information

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Serving 1g Calories 304kcal (15%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Sodium 656mg (27%) Fiber 8g (32%) Sugar 6g (12%)