Vegetable Chickpea Curry

Name: Vegetable Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Cuisine: Indian
Ingredients: 400 g Chickpeas; 200 ml Coconut Milk (Canned); 200 g Tomato; 100 g Spinach; 100 g Onion (Yellow); 9 g Garlic; 10 g Fresh Ginger; 10 g Curry Powder; 3 g Cumin (Ground); 2 g Turmeric (Ground); 15 g Extra Virgin Olive Oil; 10 g Fresh Cilantro

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.

Prep: 15 min

Cook: 25 min

360 kcal/serving

4 serving

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

400 gChickpeas (more recipes)
drained and rinsed
200 mlCoconut Milk (Canned)
200 gTomato (more recipes)
diced
100 gSpinach (more recipes)
100 gOnion (Yellow)(more recipes)
diced
9 gGarlic (more recipes)
minced
10 gFresh Ginger (more recipes)
grated
10 gCurry Powder
3 gCumin (Ground)(more recipes)
2 gTurmeric (Ground)(more recipes)
15 gExtra Virgin Olive Oil (more recipes)
10 gFresh Cilantro (more recipes)
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 min
Tip
Add 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.