Vegetable Chickpea Curry
A creamy and aromatic curry featuring protein-rich chickpeas simmered in coconut milk with warming spices. This comforting vegan dish is packed with flavor and nutrients.
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Ingredients
For 4 servings
- drained and rinsed
- 200 mlCoconut Milk (Canned)
- 200 gTomato(more recipes)diced
- diced
- minced
- grated
- 10 gCurry Powder
- chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
5 min
- 2
Add garlic and ginger, cook for 1 minute until fragrant.
1 min
- 3
Stir in curry powder, cumin, and turmeric. Cook for 30 seconds to bloom the spices.
- 4
Add diced tomatoes and cook for 3 minutes until they start to break down.
3 min
- 5
Add chickpeas and coconut milk. Stir well and bring to a simmer.
- 6
Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
15 minTipAdd a splash of water if the curry becomes too thick.
- 7
Stir in spinach and cook for 2 minutes until wilted.
2 min
- 8
Season with salt to taste. Serve over rice or with naan, garnished with fresh cilantro.
Nutrition Facts
Per 4 servings
Dietary Information
Good For
Shopping List
12 items for 4 servings
Canned Goods
Produce
Spices & Seasonings
Condiments & Sauces
Vegetable Chickpea Curry
A creamy and aromatic curry featuring protein-rich chickpeas simmered in coconut milk with warming spices. This comforting vegan dish is packed with flavor and nutrients.
Ingredients
- •400 g Chickpeas (drained and rinsed)
- •200 ml Coconut Milk (Canned)
- •200 g Tomato (diced)
- •100 g Spinach
- •100 g Onion (Yellow) (diced)
- •9 g Garlic (minced)
- •10 g Fresh Ginger (grated)
- •10 g Curry Powder
- •3 g Cumin (Ground)
- •2 g Turmeric (Ground)
- •15 g Extra Virgin Olive Oil
- •10 g Fresh Cilantro (chopped)
Instructions
- 1Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- 2Add garlic and ginger, cook for 1 minute until fragrant.
- 3Stir in curry powder, cumin, and turmeric. Cook for 30 seconds to bloom the spices.
- 4Add diced tomatoes and cook for 3 minutes until they start to break down.
- 5Add chickpeas and coconut milk. Stir well and bring to a simmer.
- 6Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- 7Stir in spinach and cook for 2 minutes until wilted.
- 8Season with salt to taste. Serve over rice or with naan, garnished with fresh cilantro.
Nutrition per Serving
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