Description
A hearty, plant-based curry made with coconut milk, chickpeas, and warming spices. Perfect for weeknight dinners and meal prep.
Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp curry powder
1 tsp ground cumin
½ tsp turmeric
½ tsp crushed red pepper (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
Salt to taste
1 cup baby spinach (optional)
Fresh cilantro (optional garnish)
Instructions
Heat olive oil in a skillet over medium heat.
Sauté onion for 4–5 minutes until softened.
Add garlic and ginger; cook 1 minute while stirring.
Stir in curry powder, cumin, turmeric, and red pepper flakes.
Add chickpeas and diced tomatoes; simmer 5 minutes.
Pour in coconut milk and season with salt.
Let simmer another 10 minutes, stirring occasionally.
Stir in baby spinach in the last few minutes if using.
Garnish with cilantro and serve hot.
Notes
Use full-fat coconut milk for best texture.
Add lime juice at the end for brightness.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Fusion
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: coconut chickpea curry, plant-based curry recipe, vegan dinner ideas