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–+ servings

Vegan Chickpea Curry

Victoria DeMelo
A symphony of aromatic spices, including curry powder, cumin, coriander, and turmeric, infuse every bite with a harmonious blend of flavours with this Vegan Chickpea Curry. The velvety combination of chickpeas, diced tomatoes, and coconut milk creates a rich and satisfying texture, while fresh spinach or kale adds a vibrant burst of colour and nutrients. Served over a bed of fluffy rice and accompanied by warm naan bread, this recipe promises a delightful fusion of taste and nourishment that will surely become a favourite in your plant-based repertoire.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American, Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, finely chopped finely chopped
  • 4 Cloves Garlic, minced
  • 1 Tablespoon Fresh Ginger, minced minced
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Cayenne Pepper (adjust to taste) (adjust to taste)
  • 1 Can (15oz) Chickpeas, drained and rinsed drained and rinsed
  • 1 Can (14 oz) Diced Tomatoes
  • 1 Can (13.5 oz) Full Fat Coconut Milk
  • 1 Cup Vegetable Broth
  • 2 Cups Fresh Spinach or Kale, chopped chopped
  • Salt and Pepper, to taste to taste
  • 1 Lime, juiced juiced
  • Rice, for serving for serving
  • Naan Bread, for serving for serving

Instructions
 

  • In a large skillet or pot, heat the olive oil over medium heat.
    2 Tablespoons Olive Oil
  • Add the chopped onion and sauté for about 3-4 minutes, until translucent.
    1 Medium Onion, finely chopped
  • Add the minced garlic and ginger, and sauté for an additional 1 minute until fragrant.
    4 Cloves Garlic, minced, 1 Tablespoon Fresh Ginger, minced
  • Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another 1-2 minutes, stirring constantly, to toast the spices.
    1 Tablespoon Curry Powder, 1 Teaspoon Ground Cumin, 1 Teaspoon Ground Coriander, 1/2 Teaspoon Ground Turmeric, 1/4 Teaspoon Cayenne Pepper (adjust to taste)
  • Add the chickpeas to the pot and stir to coat them with the spices.
    1 Can (15oz) Chickpeas, drained and rinsed
  • Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
    1 Can (14 oz) Diced Tomatoes, 1 Can (13.5 oz) Full Fat Coconut Milk, 1 Cup Vegetable Broth
  • Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavours to meld. Stir in the chopped spinach or kale and let it wilt into the curry. Season with salt and pepper to taste.
    2 Cups Fresh Spinach or Kale, chopped, Salt and Pepper, to taste
  • Just before serving, squeeze the juice of 1 lime into the curry and stir to combine.
    1 Lime, juiced
  • Spoon the chickpea curry over cooked rice on individual serving plates. Serve with rice and warm naan bread on the side. Enjoy! :)
    Rice, for serving, Naan Bread, for serving

Video

Nutrition

Calories: 300kcal
Keyword 30 minute dinner, easy dinner, vegan, vegetarian
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