Description
A rich and aromatic Vegan Chickpea Curry, crafted with flavorful spices, creamy coconut milk, and fresh greens, making for a deeply satisfying plant-based meal.
Ingredients
2 tablespoons Olive Oil or Coconut Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
2 tablespoons Fresh Ginger, grated
2 tablespoons Curry Powder
1 teaspoon Turmeric Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 can (14.5 oz) Canned Diced Tomatoes
1 can (14 oz) Canned Full-Fat Coconut Milk
1 can (15 oz) Canned Chickpeas, rinsed and drained
2 cups Spinach or Kale, chopped
1 cup Vegetable Broth (optional)
1 Lime, juiced
Fresh Cilantro, for garnish
Salt and Black Pepper, to taste
Instructions
- Finely dice the yellow onion, mince the garlic cloves, and grate the fresh ginger
- Heat the olive or coconut oil in a large pot over medium heat. Add the diced onion and cook for 8-10 minutes until softened and caramelized
- Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant
- Stir in the curry powder, turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly
- Pour in the canned diced tomatoes, stir well, and simmer for 5 minutes
- Stir in the coconut milk and chickpeas, bring to a simmer, cover, and cook for 15-20 minutes
- Add the chopped spinach or kale until wilted
- Adjust consistency with vegetable broth if necessary, and season with salt and black pepper
- Stir in lime juice before serving and garnish with fresh cilantro
Notes
Allow enough time for caramelization of onions for better flavor.
Always taste your curry at multiple stages to adjust seasoning.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg