Quick and Flavorful Vegan Chickpea Curry

This vegan chickpea curry combines tender chickpeas and fresh spinach in a rich, spiced tomato and coconut sauce. It uses canned chickpeas, so it's ready in just 20 minutes - the perfect quick, tasty, and nutritious weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet or deep pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.

Step 2

Sprinkle curry powder, cumin, turmeric, garam masala, and cayenne pepper over the onion mixture. Cook, stirring continuously for 30 seconds.

Step 3

Add chickpeas and diced tomatoes (with their juice) to the pan. Stir well to combine, coating chickpeas evenly in spices. and add salt. Simmer gently for 5 minutes, allowing flavors to meld.

Step 4

Stir in coconut milk and continue simmering gently for 5 minutes, stirring occasionally, until the sauce slightly thickens and flavors blend nicely.

Step 5

Add spinach leaves, stirring until wilted (about 2 minutes). Taste the curry, adding additional salt (¼ teaspoon increments) and freshly ground pepper to taste if needed.

Step 6

Serve the curry hot over basmati rice or alongside warm naan, garnished generously with fresh cilantro leaves.