Go Back

Creamy Vegan Chickpea Curry

A rich, comforting coconut curry loaded with chickpeas, warming spices, and fresh spinach. Ready in under an hour and perfect served over basmati rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper optional for heat
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 can diced tomatoes 14.5 oz
  • 1 can coconut milk 13.5 oz
  • 1 cup vegetable broth
  • 2 cups fresh spinach
  • salt and pepper to taste
  • 1/4 cup fresh cilantro chopped for garnish
  • cooked basmati rice for serving

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
  3. Stir in the curry powder, ground cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
  4. Add the chickpeas, diced tomatoes (with their juices), and vegetable broth. Stir to combine.
  5. Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
  6. Stir in the coconut milk and simmer for another 5 minutes.
  7. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro and serve hot over basmati rice.

Notes