Description
A flavorful, vegan-friendly chickpea curry with warming spices and creamy coconut milk—ready in 30 minutes.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 ½ teaspoons ground turmeric
1 ½ teaspoons ground cumin
1 teaspoon garam masala
2 (15 oz) cans chickpeas, drained
1 (14 oz) can unsweetened coconut milk
1 (14 oz) can diced tomatoes
Salt and pepper to taste
Juice of ½ lemon
Fresh cilantro, for garnish
Optional: 1 cup chopped spinach or kale
Instructions
Heat olive oil in a sauté pan over medium heat.
Add onion and sauté for 5 minutes until softened.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in turmeric, cumin, and garam masala. Cook 30 seconds.
Add chickpeas, coconut milk, and canned tomatoes.
Simmer uncovered for 15 minutes. Stir occasionally.
Add chopped greens in the final 5 minutes if using.
Season with salt, pepper, and lemon juice. Garnish with cilantro.
Notes
Use canned chickpeas to save time.
Coconut milk can be swapped for almond or cashew milk for lighter taste.
Make extra and refrigerate for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: easy chickpea curry, one-pot vegan dinner, healthy chickpea recipe