- Chickpea curry recipe
- Coconut chickpea curry
- Vegetarian curry with chickpeas
- Easy chickpea curry
- Indian-inspired curry recipe
- Spicy coconut chickpea stew
- Healthy curry with spinach and chickpeas
- One-pot chickpea and tomato curry
- Quick curry with canned chickpeas
- Flavourful chickpea and vegetable curry
- Homemade curry with ginger and garlic
- Curry with coconut milk and spices
- Vegan chickpea and tomato stew
- Curry recipe with turmeric and cumin
- Lime-infused chickpea curry
- Vegan
- Vegetarian
- Indian cuisine
- Spices
- Stew
- Legumes
- Rice dish
- Flavourful
- Aromatic
- Nutritious
- Plant-based
- Ethnic food
- Dinner recipe
- Comfort food
- Savory
- One-pot meal
- Naan bread
- Coconut milk
- Healthy eating
- Easy cooking
- Health benefits of chickpeas
- Nutritional value of coconut milk
- Effects of spices on metabolism
- Importance of turmeric in cooking
- Cumin and coriander in traditional dishes
- Benefits of leafy greens in diet
- Culinary uses of ginger and garlic
- Various types of curry powder
- Tomato-based curry recipes
- Creating creamy texture with coconut milk
- Lime juice in savory dishes
- Balancing flavors in curry
- Different variations of naan bread
- Significance of onions in curries
- Using vegetable broth in recipes
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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.
Why You'll Love This Vegan Chickpea Curry
- Aromatic Flavour Symphony: Experience a delightful fusion of curry powder, cumin, coriander, and turmeric that elevates every bite, filling your senses with an enticing array of spices.
- Creamy and Satisfying: Indulge in the velvety texture created by the combination of chickpeas, diced tomatoes, and coconut milk, offering a luscious and satisfying mouthfeel in every spoonful.
- Nutrient-Rich Vibrancy: Fresh spinach or kale bursts forth with vibrant colour and essential nutrients, adding both visual appeal and a healthy boost of plant-based protein to this curry.
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Ingredients Needed
2 Tablespoons Olive Oil
1 Medium Onion, finely chopped
4 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, 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)
1 Can (15 oz) Chickpeas, drained and rinsed
1 Can (14 oz) Diced Tomatoes
1 Can (13.5 oz) Coconut Milk
1 Cup Vegetable Broth
2 Cups Fresh Spinach or Kale, chopped
Salt and Pepper, to taste
1 Lime, juiced
Rice, for serving
Naan Bread, for serving
How To Make Vegan Chickpea Curry
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, until translucent.
Add the minced garlic and ginger, and sauté for an additional 1 minute until fragrant.
Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another 1-2 minutes, stirring constantly, to toast the spices.
Add the chickpeas to the pot and stir to coat them with the spices.
Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
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.
Just before serving, squeeze the juice of 1 lime into the curry and stir to combine.
Spoon the chickpea curry over cooked rice on individual serving plates. Serve with rice and warm naan bread on the side. Enjoy! 🙂
Notes + Tips for Vegan Chickpea Curry
- Flavourful Spice Balance: Adjust the cayenne pepper to your preferred level of spiciness. Taste as you go to achieve the perfect balance of flavours from the aromatic spices.
- Ingredient Swaps: Experiment with different leafy greens like Swiss chard or collard greens in place of spinach or kale for unique variations of the dish.
- Creamy Consistency: For a creamier texture, opt for full-fat coconut milk. Light coconut milk can also be used for a lighter version.
- Enhancing Protein: Boost the protein content by adding other plant-based proteins like tofu, tempeh, or cooked lentils to the curry.
- Storage Tips: Refrigerate leftover curry in an airtight container for up to 3-4 days. Reheat gently on the stovetop to preserve its flavours.
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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
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