Name: Creamy Coconut Chickpea Curry Recipe (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 cans (15 oz each) chickpeas (drained and rinsed); 1 can (14 oz) light coconut milk; 1 can (14 oz) diced tomatoes; 1 medium yellow onion (diced); 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 1 tbsp yellow curry powder; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 2 cups fresh baby spinach; 1 tbsp coconut oil; 1 tbsp fresh lime juice; Fresh cilantro and cooked basmati rice for serving

Step-by-Step Instructions

Step 1

Heat the coconut oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.

Step 2

Add the minced garlic, grated ginger, curry powder, cumin, and turmeric. Stir constantly for 1 minute until fragrant.

Step 3

Add the drained chickpeas, diced tomatoes (with their juices), and coconut milk. Stir well to combine all ingredients.

Step 4

Bring the mixture to a gentle simmer. Reduce heat to low-medium and let simmer uncovered for 15 minutes, stirring occasionally, to let flavors merge.

Step 5

Stir in the fresh baby spinach and cook for 2 minutes until wilted. Remove from heat, stir in fresh lime juice, and serve warm over basmati rice garnished with cilantro.

💡 Pro Tips for Success

•For extra depth, toast the curry powder in the oil with onions before adding liquids.
•Add a splash of vegetable broth if the curry becomes too thick during simmering.
•Substitute kale or collard greens if you don't have fresh baby spinach on hand.