Chickpea Coconut Curry
This aromatic chickpea coconut curry is a dreamy vegan dish that comes together in just 30 minutes with pantry staple ingredients. Creamy coconut milk and warming spices create a luxurious sauce in this vegan recipe that pairs perfectly with fluffy basmati rice.
A rich and aromatic vegan chickpea curry bathed in creamy coconut milk and warm Indian spices.
Nutrition per serving
Ingredients
protein
sauce
vegetables
aromatics
seasoning
Instructions
Saute Onion and Spices
Heat oil in a large skillet over medium heat and cook the onion for 5 minutes until golden. Add garlic and cook for 1 minute then add curry powder and garam masala, stirring for 1 minute to bloom the spices in the oil until fragrant.
Build the Curry Base
Pour in the diced tomatoes and stir to combine with the spiced onion mixture. Cook for 3 to 4 minutes until the tomatoes break down slightly and the sauce deepens in color and aroma.
Add Coconut Milk and Chickpeas
Pour in the coconut milk and add the drained chickpeas. Stir everything together and bring to a gentle simmer. Cook uncovered over medium-low heat for 12 to 15 minutes until the sauce thickens and the chickpeas absorb the curry flavors.
Finish and Serve
Stir in the fresh spinach and cook for 1 to 2 minutes until wilted. Taste and season with salt. Serve this vegan chickpea curry over basmati rice with naan bread and a squeeze of fresh lemon juice on top.
Substitutions
Common mistakes
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