Vegan Chickpea Curry
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5
2 reviews
Excellent
Vegan Chickpea Curry
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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
- 1 tablespoon olive oil
- ½ cup onion diced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 3 tablespoons red curry paste
- 1 diced tomatoes 14.5 ounce can, fire roasted preferred
- 1 coconut milk 13.5 ounce can
- 1 chickpeas 15.5 ounce can, 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.
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
Show Details
Serving
1g
Calories
302kcal
(15%)
Carbohydrates
31g
(10%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
(29%)
Sodium
655mg
(27%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 655mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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