Coconut Chickpea Curry
A creamy, aromatic vegan curry featuring tender chickpeas simmered in coconut milk with warm spices, tomatoes, and spinach. Serve with rice or naan for a satisfying meal.
Ingredients
Base:
- 2 tbsp coconut oil (or olive oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Spices:
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp garam masala (optional)
- ¼ tsp cayenne pepper (adjust to taste)
Main Ingredients:
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can coconut milk (full-fat for creaminess)
- 2 cups fresh spinach (or kale)
Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Sauté Aromatics: Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook until soft (3–4 mins).Toast Spices: Stir in curry powder, cumin, turmeric, and cayenne; cook 1 minute until fragrant.Simmer: Add chickpeas, tomatoes, and coconut milk. Bring to a simmer, then cook 15–20 mins.Finish: Stir in spinach until wilted (2 mins). Season with salt and garam masala.Serve: Garnish with cilantro and lime. Pair with rice or naan.
Notes
- For extra depth, add 1 tsp tomato paste with the spices.
- Substitute chickpeas with lentils or tofu.
- Freezes well (up to 3 months).