Vegan Chickpea Curry

Name: Vegan Chickpea Curry (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Vegetable Oil; 1 medium Yellow Onion-diced; 3 cloves Garlic-minced; 1 inch piece Fresh Ginger-grated; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1/2 tsp Turmeric Powder; 1/2 tsp Garam Masala; 1/4 tsp Red Pepper Flakes; 1 can (14.5 ounce) Diced Tomatoes-undrained; 1 can (13.5 ounce) Full-Fat Coconut Milk; 1 can (15 ounce) Chickpeas-rinsed and drained; 5 ounces Fresh Spinach; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Fresh Cilantro-chopped

⏱35 min

👥4 servings

🔥380 cal

Easy

🍽️Indian

🥗Vegan

A comforting and easy-to-make vegan chickpea curry, perfect for a quick weeknight meal. This recipe uses pantry staples and simple steps to create a flavorful and satisfying dish.

1 tbsp Vegetable Oil

1 medium Yellow Onion-diced

3 cloves Garlic-minced

1 inch piece Fresh Ginger-grated

1 tsp Ground Cumin

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⏱35 min

👥4 servings

🔥380 cal

Easy

🍽️Indian

🥗Vegan

A comforting and easy-to-make vegan chickpea curry, perfect for a quick weeknight meal. This recipe uses pantry staples and simple steps to create a flavorful and satisfying dish.

#Curry #Vegan #Weeknight Meal #One-Pot #Comfort Food

Instructions

Heat the Vegetable Oil in a large pot or Dutch oven over medium heat.
Add the Diced Yellow Onion from the Aromatics group and cook until softened, about 5-7 minutes.
Stir in the minced Garlic and grated Fresh Ginger from the Aromatics group and cook for 1 minute until fragrant.
Add all the Spices (Ground Cumin, Ground Coriander, Turmeric Powder, Garam Masala, Red Pepper Flakes) to the pot. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the Diced Tomatoes (undrained) and Full-Fat Coconut Milk from the Main Ingredients group. Bring the mixture to a simmer.
Add the rinsed and drained Chickpeas from the Main Ingredients group. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
Stir in the Fresh Spinach from the Main Ingredients group. Cook until the spinach has wilted, about 2-3 minutes.
Season with Salt and Black Pepper from the Main Ingredients group to taste.
Serve hot, garnished with chopped Fresh Cilantro from the Garnish group if desired.

Ingredients

Aromatics
1 tbsp 15 mL Vegetable Oil
1 medium 1 medium Yellow Onion-diced
3 cloves 3 cloves Garlic-minced
1 inch piece 2.5 cm piece Fresh Ginger-grated
Spices
1 tsp 5 g Ground Cumin
1 tsp 5 g Ground Coriander
1/2 tsp 2.5 g Turmeric Powder
1/2 tsp 2.5 g Garam Masala
1/4 tsp 1.25 g Red Pepper Flakes
Main Ingredients
1 can (14.5 ounce) 411 g can Diced Tomatoes-undrained
1 can (13.5 ounce) 400 mL can Full-Fat Coconut Milk
1 can (15 ounce) 425 g can Chickpeas-rinsed and drained
5 ounces 140 g Fresh Spinach
1/2 tsp 2.5 g Salt
1/4 tsp 1.25 g Black Pepper
Garnish (Optional)
2 tbsp 30 mL Fresh Cilantro-chopped

Equipment

Large pot or Dutch oven
Cutting board
Chef's knife
Grater

Instructions

Heat the Vegetable Oil in a large pot or Dutch oven over medium heat.
Add the Diced Yellow Onion from the Aromatics group and cook until softened, about 5-7 minutes.
Stir in the minced Garlic and grated Fresh Ginger from the Aromatics group and cook for 1 minute until fragrant.
Add all the Spices (Ground Cumin, Ground Coriander, Turmeric Powder, Garam Masala, Red Pepper Flakes) to the pot. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the Diced Tomatoes (undrained) and Full-Fat Coconut Milk from the Main Ingredients group. Bring the mixture to a simmer.
Add the rinsed and drained Chickpeas from the Main Ingredients group. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
Stir in the Fresh Spinach from the Main Ingredients group. Cook until the spinach has wilted, about 2-3 minutes.
Season with Salt and Black Pepper from the Main Ingredients group to taste.
Serve hot, garnished with chopped Fresh Cilantro from the Garnish group if desired.