Go Back
If you’re on the lookout for a nourishing, flavorful vegan dish that’s easy to prepare and incredibly satisfying, look no further than Chickpea Delight Curry. This delightful dish is a celebration of spices, textures, and wholesome ingredients, making it a perfect choice for busy weeknights, family gatherings, or as part of your meal prep routine.

Vegetarian Chickpea Curry

Indulge in the rich, creamy goodness of Chickpea Delight Curry, a flavorful vegan dish that's as nutritious as it is satisfying. Packed with protein-rich chickpeas, aromatic spices, and creamy coconut milk, this easy-to-make curry is perfect for busy weeknights or family gatherings. Serve it over fluffy rice or with warm naan, and enjoy a comforting meal that's sure to please everyone at the table. Discover the vibrant flavors and versatility of this delightful dish today!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

1 can (14 oz) diced tomatoes

1 can (13.5 oz) coconut milk

2 tbsp olive oil

1 tbsp curry powder

1 tsp ground cumin

1/2 tsp turmeric powder

1/2 tsp red chili flakes (adjust for heat level)

Salt and pepper, to taste

1 cup fresh spinach, roughly chopped

1/4 cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

Cooked basmati rice or quinoa (to serve)

Instructions
 

Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Spice it Up: Sprinkle in the curry powder, ground cumin, turmeric, and red chili flakes. Stir continuously for about 30 seconds to let the spices bloom.

      Add Tomatoes: Pour in the canned diced tomatoes with their juices. Turn the heat to medium-high and let it simmer for about 5 minutes until slightly thickened.

        Incorporate Chickpeas: Add the drained chickpeas to the pan, stirring well to coat them in the mix. Allow them to heat through for about 2 minutes.

          Coconut Creaminess: Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.

            Finish with Greens: Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Squeeze in the lime juice just before serving.

              Serve: Serve the chickpea curry hot over a bed of cooked basmati rice or quinoa. Garnish with fresh cilantro for an aromatic finish.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings