Description
A quick and delicious Easy Chickpea Curry Recipe that is healthy, satisfying, and entirely plant-based.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups fresh spinach, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Heat olive oil in a large pot or skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add drained and rinsed chickpeas, stirring to coat with the oil and onion mixture.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes. Stir in curry powder, ground cumin, and turmeric, toasting for about a minute.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
- Add chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste. Serve hot with white rice and garnish with fresh cilantro.
Notes
- For a tangy twist, add 1-2 diced tomatoes.
- Adjust spice levels by reducing or increasing curry powder and adding red pepper flakes for heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months in a freezer-safe container.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea Curry, Vegan Curry, Easy Recipe, Healthy Meal