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Chickpea Curry

A nourishing and delicious vegan Chickpea Curry with tender chickpeas enveloped in a creamy, spiced sauce that is ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 2 cups spinach (fresh or frozen)
  • to taste salt and pepper
  • 2 tablespoons cooking oil (olive or coconut), for sautéing
  • for garnish fresh cilantro

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Cooking
  1. Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the skillet. Stir well to coat the onion mixture with the spices, cooking for another minute.
  2. Toss in the drained chickpeas and stir to combine so they’re coated in the spice mix. Cook for 2-3 minutes, letting the flavors meld together.
  3. Slowly add the coconut milk to the skillet, stirring well to combine all the ingredients. Allow the mixture to come to a gentle simmer.
  4. Let the curry continue to simmer for 5-10 minutes, allowing it to thicken slightly. Add the spinach in the last few minutes of cooking, letting it wilt.
  5. Taste the curry and season with salt and pepper. Serve hot over rice or with warm naan, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Chickpea Curry also freezes beautifully! Reheat in a saucepan over low heat until warmed through, adding a splash of water or coconut milk if it thickens too much.