Vegan Chickpea Curry

5 from 2 votes

If you're looking for a simple vegan chickpea curry this is the perfect recipe. Chickpeas combined with onion, garlic, red curry paste, tomatoes, coconut milk, and spinach. A hearty vegan dish perfect for cold winter nights.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian

Keyword: 20 minute meal, 30 minute meal, bean curry, chickpea curry, chickpea red curry, easy dinner, fast dinner, red curry, Vegan Chickpea Curry, vegan curry, vegetarian curry

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

1 tablespoon olive oil
1/2 cup yellow diced onion
3 cloves garlic minced
2 teaspoons grated fresh ginger
3 tablespoons red curry paste
1 14.5 ounce can fire roasted diced tomatoes
1 13.5 ounce can full fat coconut milk
1 15.5 ounce can chickpeas, drained and rinsed
5 ounces baby spinach roughly chopped

Instructions

Add the olive oil to a small saucepan set over medium heat. Once the oil is fragrant, add the onion and season with a small pinch of salt.
Cook the onion, stirring occasionally, for 4-5 minutes or until it is soft and translucent.
Add the garlic, ginger, and curry paste and stir. Cook for an additional minute.
Next add the diced tomatoes, coconut milk, and chickpeas. Stir to combine.
Bring the curry to a simmer and then add the spinach. Stir until the spinach has wilted-- about 2 minutes.
(Optional) If you prefer a thicker curry, stir together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Add it to the curry and stir. Cook for an additional 2-3 minutes, or until thickened to your desired consistency.
Serve over basmati rice, garnished with a squeeze of fresh lime juice and freshly chopped cilantro.
Store any leftover curry in an airtight container in the fridge for up to three days.

Nutrition