Easy Vegan Chickpea Curry (Printer-Friendly)

Chickpeas, coconut milk, and spices create a delicious, quick plant-based dish perfect for busy weeknights.

# What You'll Need:

→ Curry Base

01 - 2 tablespoons coconut, olive, or vegetable oil
02 - 1 medium yellow onion, finely chopped
03 - 4 cloves garlic, chopped
04 - 1 tablespoon grated fresh ginger
05 - 2 cans (15 ounces each) chickpeas, drained and rinsed
06 - 1 cup diced tomatoes or tomato puree
07 - 1 can (13.5 ounces) coconut milk
08 - 1 cup water or vegetable broth

→ Spice Mix

09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cumin
11 - 1 teaspoon curry powder
12 - 2 teaspoons garam masala
13 - 1/2 teaspoon cayenne pepper, or to taste

→ Fresh Additions

14 - 4 cups baby spinach
15 - 2 tablespoons chopped fresh cilantro
16 - Salt and black pepper, to taste

→ Suggested Accompaniments

17 - Steamed basmati or jasmine rice
18 - Naan or pita bread
19 - Additional chopped cilantro, for garnish
20 - Sliced red onion
21 - Fresh chili peppers, optional

# Steps to Follow:

01 - Heat oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped onion, garlic, and grated ginger. Sauté, stirring frequently, for 3 to 4 minutes until the onion turns translucent and begins to brown.
02 - Add turmeric, cumin, curry powder, garam masala, and cayenne pepper to the pan. Stir constantly for 30 seconds to release the flavors and aromas of the spices.
03 - Stir in the drained chickpeas, mixing to coat them thoroughly in the aromatic base. Cook for 2 to 3 minutes to allow the chickpeas to absorb the spices. Pour in the tomatoes, coconut milk, and water or broth. Combine well, bring to a gentle boil, then reduce the heat to low. Simmer uncovered for approximately 10 minutes until the sauce thickens slightly.
04 - For a smoother texture, blend roughly half of the mixture in the pan using an immersion blender, then stir to combine with the remaining curry for added body.
05 - Add the baby spinach and chopped cilantro. Fold gently until the spinach wilts, about 1 minute. Taste and season with salt and black pepper as needed.
06 - Ladle the curry into bowls. Accompany with steamed basmati rice or warm naan bread. Garnish each serving with additional cilantro, sliced red onion, and fresh chili peppers if desired.

# Extra Suggestions:

01 - For a milder flavor, reduce or omit the cayenne pepper and garam masala. The curry develops even deeper flavor after resting overnight, making it ideal for meal prep or advance batch cooking.
02 - Additional vegetables, such as diced sweet potato, cauliflower, or carrot, may be included for variation. Allow extra simmering time until the vegetables are tender.

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