Easy Vegan Chickpea Curry (Printable Version)
# What You'll Need:
→ For the curry
01 -
2 tablespoons oil (vegetable, coconut, or olive oil)
02 -
1 yellow onion, diced
03 -
4 garlic cloves, minced
04 -
1 tablespoon fresh ginger, grated
05 -
1 teaspoon turmeric
06 -
1 teaspoon ground cumin
07 -
1 teaspoon curry powder
08 -
2 teaspoons garam masala
09 -
½ teaspoon cayenne pepper
10 -
2 cans (15 ounce each) chickpeas, drained (about 3 cups or 240g)
11 -
1 cup crushed tomatoes
12 -
1 can (14 ounce) coconut milk
13 -
1 cup water or vegetable broth
14 -
4 cups baby spinach, packed
15 -
2 tablespoons fresh cilantro, chopped
→ For serving
16 -
Fresh cilantro leaves
17 -
Red onions, sliced
18 -
Fresh chili
19 -
Basmati rice
20 -
Naan bread
# Step-by-Step Directions:
01 -
Heat the oil in a large pan or pot over medium heat. Once hot, add the chopped onions, minced garlic cloves, and ginger, and cook for 3-4 minutes until the onions are lightly golden.
02 -
Add all the spices: garam masala, curry powder, turmeric, cayenne pepper, and ground cumin. Cook until fragrant, about 30 seconds to 1 minute.
03 -
Add the chickpeas and toast for a couple of minutes. Then add salt, crushed tomatoes, and coconut milk.
04 -
Bring the curry to a boil, reduce heat to medium-low to maintain a gentle simmer, and cook for about 10 minutes until it thickens.
05 -
Turn off the heat and blend roughly half of the curry with an immersion blender. Alternatively, transfer mixture to a standard blender, blend until smooth, and return to the pan. This optional step creates a rich and creamy curry sauce.
06 -
If the sauce is too thick, add another half cup of water. Taste for seasoning and add more salt if necessary. For extra spiciness, add additional chili at this stage.
07 -
Add the baby spinach and chopped cilantro. Once the spinach wilts, the curry is ready.
08 -
Serve with brown or white basmati rice or naan bread, and garnish with extra cilantro, slices of red onions, and fresh chili.
# Helpful Notes:
01 -
Extra virgin olive oil can be used as a healthier alternative to traditional vegetable or coconut oil as it's lower in saturated fat.
02 -
Adjust spices according to your preferred heat level and the freshness of your spices.
03 -
Any greens can be substituted for spinach: kale, Swiss chard, or collard greens work well.
04 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.
05 -
To freeze, cool completely before transferring to a freezer-safe container. Keeps for up to 3 months.
06 -
To reheat, thaw overnight in the refrigerator and warm in a pan over low heat or microwave, adding extra liquid as needed.