Easy Vegan Chickpea Curry
This easy vegan chickpea curry is quick and simple, yet packed with so much flavorful. You'll be amazed at how good it is!
Servings: 6 servings
Calories: 313kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 fresh thyme sprigs
- 1 inch fresh ginger, minced or grated
- 3 medium globe tomatoes, rough chop
- 1 tablespoon tomato paste + 1 tablespoon water
- 2 tablespoon curry powder
- 1 teaspoon salt, more or less to taste
- ½ teaspoon all spice
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ⅛ teaspoon red pepper flakes, more or less to taste
- 15 oz can coconut milk, full fat (400ml)
- ½ cup vegetable stock (120ml)
- 29 oz chickpeas, rinsed and drained (878g)
- 2-3 cups fresh spinach, packed, chopped
Instructions
- In a large skillet with high walls, over medium heat, add oil. Add onion and cook until softened. Toss in garlic, thyme and ginger to cook for an additional minute.
- Next, add in your chopped tomatoes and cook for a few minutes to soften. Push down on tomatoes to help fall apart.
- In a small bowl, whisk together tomato paste and water. Add it into the skillet, along with all the spices (from curry powder to red pepper flakes), then stir to combine. Add a little oil if needed to help create paste like mixture.
- Stir in coconut milk and stock until mixture is well combined. Add in chickpeas and bring to a simmer. Allow curry to simmer for 20-25 minutes to reduce and become creamy.
- Stir in your spinach to wilt and gently cook until ready 1 - 2 minutes.
- Serve with rice, naan, quinoa, etc. then top with fresh red or green onions, additional red flakes, and more! Enjoy!
Video
Nutrition
Serving: 1cup | Calories: 313kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 890mg | Potassium: 591mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1366IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 5mg