Vegan Chickpea Curry
A rich and aromatic curry simmered with creamy coconut milk, tender chickpeas, and warming spices. This one-pot wonder comes together quickly and tastes even better the next day.
A fragrant coconut milk curry loaded with chickpeas and bold Indian-inspired spices.
Nutrition per serving
Ingredients
protein
sauce
aromatics
spices
cooking
vegetables
Instructions
Saute the Aromatics
Heat coconut oil in a large pot over medium heat. Add diced onion and cook until softened and golden, about 7 minutes. Add garlic and ginger and cook for another 2 minutes.
Toast the Spices
Add curry powder and garam masala directly to the pot with the aromatics. Stir constantly for 1 to 2 minutes until fragrant. This step deepens the flavor significantly.
Build the Sauce
Pour in the diced tomatoes and coconut milk. Stir well to combine everything into a smooth sauce. Bring to a gentle boil then reduce heat to a simmer.
Add Chickpeas and Simmer
Add the drained chickpeas to the pot. Simmer uncovered over low heat for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
Finish and Serve
Stir in baby spinach and cook until wilted, about 2 minutes. Taste and adjust salt. Serve over steamed basmati rice or with warm naan bread and a wedge of lemon.
Substitutions
Common mistakes
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