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Easy Vegan Chickpea Curry With Coconut Milk

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Indian-Inspired
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil or avocado oil 27 g
  • 1 medium yellow onion finely diced (160 g)
  • 1 medium red bell pepper diced (150 g)
  • 4 garlic cloves minced (16 g)
  • 1 Tbsp freshly grated ginger 15 g
  • 1 Tbsp curry powder 8 g
  • 2 tsp ground cumin 5 g
  • 1 tsp ground coriander 2 g
  • 1 tsp ground turmeric 3 g
  • ½ tsp garam masala 1 g
  • ¼ tsp cayenne pepper 0.5 g, optional
  • ¾ tsp fine sea salt 4.5 g
  • ¼ tsp ground black pepper 0.5 g
  • 2 Tbsp tomato paste 32 g
  • 1 can diced tomatoes 14.5 oz (411 g)
  • 2 cans chickpeas 15 oz each, drained and rinsed (about 500 g)
  • 1 can full-fat unsweetened coconut milk 13.5 oz (400 ml)
  • ½ cup low-sodium vegetable broth 120 ml
  • 3 packed cups baby spinach 90 g
  • 1 Tbsp fresh lime juice 15 ml
  • ¼ cup chopped fresh cilantro 15 g

Method
 

  1. Heat the oil in a deep skillet over medium heat. Cook the onion and bell pepper for 5–6 minutes.
  2. Add the garlic and ginger, then cook for 30 seconds. Stir in the spices, salt, and black pepper; cook for another 30 seconds.
  3. Add the tomato paste and cook for 1–2 minutes, stirring until it darkens slightly.
  4. Pour in the diced tomatoes and broth, scraping up any browned bits from the pan.
  5. Stir in the chickpeas and coconut milk. Bring the mixture to a gentle simmer.
  6. Simmer uncovered over medium-low heat for 12–15 minutes. Mash about ½ cup of chickpeas to thicken the sauce.
  7. Add the spinach and cook for 1–2 minutes, just until wilted.
  8. Remove from the heat. Stir in the lime juice and half the cilantro, then rest for 5 minutes before serving.