Description
Coconut Chickpea Curry is a rich and creamy vegan dish that combines tender chickpeas with aromatic spices and luscious coconut milk. This easy-to-make curry bursts with flavor, making it the perfect choice for busy weeknight dinners or special gatherings. Serve it over fluffy rice or alongside warm naan for a satisfying meal that everyone will love.
Ingredients
Scale
- 2 cans (15 oz each) organic chickpeas, drained
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 cups low-sodium vegetable broth
- 4 cups fresh spinach
Instructions
- In a large pot, heat a splash of oil over medium heat and sauté the onions until translucent (about 4 minutes). Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cumin, coriander, and turmeric; toast for 1 minute.
- Add chickpeas, coconut milk, and vegetable broth; mix well.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 15 minutes.
- Stir in spinach just before serving until wilted.
- Serve hot over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg